How to make
In a bowl, mix the coconut flour and almond flour along with the melted butter and stir until a dough is obtained.
Place baking paper on the bottom of a springform pan, then spread out the coconut dough evenly and press with your hands.
Place the pan with the base in the refrigerator.
Add the gelatin to a cup with 1/2 of it cold water and leave it to swell. Once it swells, place the cup in a small pot of water on the stove to melt the gelatin in a water bath.
In the meantime, using a mixer, beat the sour cream along with the mascarpone, erythritol and vanilla until a homogenous mixture is obtained.
Then, in a thin stream, while continuously beating, add the melted gelatin to this mixture.
Add 9 oz (250 g) of fresh blueberries to the cream. Then pour the cream over the base and immediately refrigerate.
After about two hours, prepare the fruit mixture for the cheesecake. Melt the gelatin for the fruit mixture or follow the instructions on the package.
Clean and wash the blueberries and add erythritol to them along with 1/2 cup of water.
Remove the mixture from the heat and after it cools, add the gelatin dissolved in a water bath and mix well.
Pour this mixture over the keto blueberry cheesecake and leave it for another 2-3 hours in the refrigerator. You can skip pouring the fruit mixture over the cheesecake and instead pour it over the piece when serving.
Find out how to make cottage cheese cheesecake or the favorite baked San Sebastian cheesecake.
