This KETO BLUEBERRY DESSERT will be the hit of the summer!

[Music] hey keto peeps I don't know about you but I'm craving summer flavors so today on all day I dream about food we're going to make one of my most popular summer desserts keto blueberry Jamboree this wonderful no-bake dessert features a crisp pecan crust a creamy no-bake cheesecake filling and a sugar-free blueberry topping it's a keto copycat of the famous dessert from Magnolia Bakery in New York City how does that sound to you so the first thing we're going to do is make the blueberry topping this way it has some time to thicken up before you pour it over the rest of the dessert so I have two cups of frozen blueberries here you can use fresh blueberries you can use frozen it really doesn't matter you don't have to thaw them if they're frozen and I'm going to put one and a half cups of the blueberries into my pot here that seems about right then I'm going to add some sweetener now to make this more syrupy and thick I like to add a third cup of allulose also with a sweetener like allulose it won't recrystallize as it cools and then I'm going to add two tablespoons of water and we're going to cook this over medium heat until it boils and once you've got it to a boil you want to lower the heat and let it simmer for five to seven minutes you basically want the berries to be soft enough to mash them up a little bit now you're going to remove your berries from the Heat and you're going to add in the rest of the blueberries you can Mash these ones up a bit but you want some nice whole berries in there too then we're going to add some lemon zest to give it a nice Tang you want about two teaspoons and finally to help the topping thicken up nicely I'm going to add a little glucomannon you can also use xanthan gum you probably want somewhere between quarter teaspoon to half a teaspoon you can start with a quarter teaspoon and see how much it thickens up as it cools and then you can add more if you think you need it while our berry topping is cooling we can get going on the crust this is a pecan-based crust and I like to use one and a quarter cups of pecan flour I usually buy some but I ran out of it and so I just made my own in my food processor I made it pretty fine it's a little more coarse maybe than what I could purchase on Amazon but it'll work so that's one and a quarter cups of the ground pecans and then for a little added crunch I'm adding a half a cup of chopped pecans you want them chopped pretty finely we'll just stir that up then we're going to add some sweetener and I will say for a crisp crust nothing but erythritol will work you really do want an erythritol sweetener so I have some granulated swerve here it's a quarter cup so we'll mix that in then we're going to add a little bit of salt I like to add about a quarter teaspoon and finally a quarter cup of melted butter and you just want to stir that together until it sort of feels like it's clumping together on its own I should mention that if you want you can always use almond flour for the base instead now we're going to take make a greased 9x9 metal baking pan and we're going to put our crust mixture in the bottom and press it in as firmly as possible it'll be a pretty thin layer but you can get even coverage all over the bottom and I have this little handy dandy tool that I bought inexpensively on Amazon that helps me press it in very evenly I don't even know what you call this what do you call it a crust press once your crust is all nicely pressed in you want to bake it at 325 for about 15 to 18 minutes until it's starting to Brown around the edges okay peeps I have taken the crust out of the oven and it's just cooling right now so we can get going on the filling now this is a no-bake cheesecake filling and it takes 12 ounces of cream cheese one trick I have learned for making super creamy keto cheesecake is to beat your cream cheese alone for about two minutes no other ingredients once it's super smooth and creamy you can start adding the rest of the ingredients I'm going to turn this on to about medium and just let it go for about two minutes once it's super creamy we can start adding other things like sweetener you can use almost any sweetener you like for your filling however because it's no bake you want to make sure it's a powdered sweetener or a liquid sweetener I am going to use 1 3 cup of powdered swerve and I'm going to add a little additional sweetness with this Stevia monk fruit concentrate and again because it's no bake you can sweeten to taste so feel free to stop it taste it and decide if you need to add more so to lighten our cream cheese a little bit we're going to add a quarter cup of heavy whipping cream and a little bit of vanilla I have half a teaspoon here turn it on slowly so it doesn't splatter and then feet until smooth now we're going to take another cup of heavy whipping cream and we're going to whip that until it holds stiff peaks [Applause] okay our final step is to fold the whipped cream into the cream cheese mixture so we'll just put it right in there and carefully fold the two mixtures together and you want to get it to the point where there are no obvious streaks of whipped cream when you're folding always remember to get down towards the bottom of the bowl and lift up and over now we can put the whole dessert together so I have my nicely cooled crust and I'm going to put my cheesecake filling right on top and we want to spread this light and Airy cheesecake filling over the crust evenly final step is to add our blueberry topping so we'll just pour that right on top of the cheesecake filling and spread it nicely all over you want every part of the cheesecake to get some of the blueberry toppings so spread it out nicely and now my friends comes the hard part you need to get your keto blueberry Jamberry into the fridge for at least two to three hours you want it to firm up nicely so you can cut nice clean slices oh you caught me dancing okay you guys I am super excited to show you this delicious keto Jamboree I have gotten it out of the fridge and I've cut into it and it looks absolutely perfect look at that beautiful crisp crust creamy cheesecake filling and the topping is spectacular let's bite into it grab a fork and dig in oh did you hear that little crispy crunch of the crust you know I Gotta Dance oh it's so good it's so good it is the keto dessert of the summer I promise you for this delicious keto blueberry recipe and so many more please check out all day I dream about food.com

Channel: All Day I Dream About Food

Views: 498,768

Keywords: blueberry cheesecake, sugar free dessert

Id: nmY6-6Ps-EE

Length: 7min 37sec (457 seconds)

Published: Wed Jun 07 2023