Servings: 8 to 16

Base: subheading: Base:
220 g Almond Flour 220 g Almond Flour
70 g Oat Fibre (Sub for Coconut Flour) 70 g Oat Fibre (Sub for Coconut Flour)
60 g Vital Wheat Gluten (Sub for Mild Shredded Cheese) 60 g Vital Wheat Gluten (Sub for Mild Shredded Cheese)
60 g Butter 60 g Butter
2 Eggs 2 Eggs
4 tbsp Erythritol with Stevia Sweetener Powdered (Sub for Natvia Powdered or Monk Fruit Powdered) 4 tbsp Erythritol with Stevia Sweetener Powdered (Sub for Natvia Powdered or Monk Fruit Powdered)
2 tsp Vanilla Essence 2 tsp Vanilla Essence
 
Vanilla Cheesecake Filling: subheading: Vanilla Cheesecake Filling:
500 g Cream Cheese 500 g Cream Cheese
125 ml sour cream 125 ml sour cream
100 ml Full Cream 100 ml Full Cream
4 tbsp Erythritol with Stevia Sweetener Powdered (Sub for Natvia Powdered or Monk Fruit Powdered) 4 tbsp Erythritol with Stevia Sweetener Powdered (Sub for Natvia Powdered or Monk Fruit Powdered)
2 tsp Vanilla Essence 2 tsp Vanilla Essence
1 tbsp Gelatin - Unflavored 1 tbsp Gelatin - Unflavored
¼ cup Hot water ¼ cup Hot water
 
Blueberry Sauce: subheading: Blueberry Sauce:
160 g fresh blueberries (Fresh or Frozen) 160 g fresh blueberries (Fresh or Frozen)
¼ cup water ¼ cup water
3 tbsp Erythritol with Stevia Sweetener Powdered (Sub for Natvia Powdered or Monk Fruit Powdered) 3 tbsp Erythritol with Stevia Sweetener Powdered (Sub for Natvia Powdered or Monk Fruit Powdered)
3 tbsp Sugar-free Maple Syrup (Queens Brand) 3 tbsp Sugar-free Maple Syrup (Queens Brand)
2 tbsp Lemon Juice 2 tbsp Lemon Juice
¼ tsp Xanthan Gum (Sub for 1 tsp Arrowroot Powder or Cornstarch) ¼ tsp Xanthan Gum (Sub for 1 tsp Arrowroot Powder or Cornstarch)

Making the pie base mix: subheading: Making the pie base mix:
In a bench mixer bowl or a bowl using a hand mixer, add the 220g Almond Flour, Coconut Flour, 60g Gluten Wheat Flour, 60 g Melted butter, 4 tbsp Erythritol with Stevia Sweetener, 2 tsp Vanilla Essence, mix it all ingredients together then add the 2 eggs and mix again until it's fully combined, It should look like a pastry now and it will be a nice easy to work with.
Press the crust into the base and up the sides. (Or roll the pastry on baking paper to about 4mm thick not too thin) place the pastry into the pan (if it breaks no worries, flatten it out with your hands and pinch the cracks together) press and shape the edges.
Prick the base with a fork so it doesn't bubble up when baking.
Preheat the oven to 170 C degrees
Bake for 14 to 16 minutes, until the crust is golden brown. (Keep an eye on it so it doesn't Burn)
Once baked, set it aside to cool while making the filling.
Making the Vanilla Cheesecake Filling: subheading: Making the Vanilla Cheesecake Filling:
First, add the 1 tbsp Gelatin Unflavored to ¼ cup of Hot water, and mix with a spoon until the gelatin is dissolved.
In a large bowl, add the 100ml Full cream, pour your gelatin mixture into the cream, and bet it into the cream for 1 minute.
With the beater going, add the 2 tsp Vanilla Essence, 500g Cream cheese, 125g Sour cream and the 4 tbsp Erythritol with Stevia Sweetener Powdered. Beat until it's smooth,
Pour the cheesecake mixture into the pie base, and put it in the fridge to set for 2 to 4 hours, before adding the blueberry sauce.
Blueberry Sauce: subheading: Blueberry Sauce:
Add to a medium-sized pot, the ¼ cup water, 3 tbsp Erythritol with Stevia Sweetener Powdered,
3 tbsp Sugar-free Maple Syrup, 2 tbsp Lemon Juice, 160 g fresh blueberries on medium-high heat.
Bring the blueberry sauce to a boil, add the ¼ tsp Xanthan Gum then lower the heat and let it gently simmer in the pot while gently stirring with a spoon until it thickens. (For about 10 Minutes)
Once the sauce has thickened, take it off the heat to cool for 15 minutes, pour it over the set cheesecake, spread it out evenly, cut and serve, and enjoy.

You will need a large pie pan for this recipe.  You will need a large pie pan for this recipe.
Nutritional facts: This is only 7.6g Net Carbs Per Serving (Divided by 8 Servings) or 3.8g Net Carbs Per Serving (Divided by 16 Servings)  Nutritional facts: This is only 7.6g Net Carbs Per Serving (Divided by 8 Servings) or 3.8g Net Carbs Per Serving (Divided by 16 Servings)
The recipe was made and created by ♥ © Phillips Keto Creations aka Phillip Hargreaves  The recipe was made and created by ♥ © Phillips Keto Creations aka Phillip Hargreaves
Created on 5/03/2024 by ♥ © Phillips Keto Creations aka Phillip Hargreaves  Created on 5/03/2024 by ♥ © Phillips Keto Creations aka Phillip Hargreaves