KETO Blueberry CHEESECAKE Recipe [Ninja Foodi, Instant Pot, Oven]

I’m gonna show you how to make a delicious keto cheesecake! That’s the best keto blueberry cheesecake recipe using Ninja Foodi Multi-Cooker. You can use this keto blueberry cheesecake recipe for an instant pot or for oven baking too, with slight adjustments. This keto cheesecake recipe is easy to make it is absolutely delicious! If you're a big fan of cheesecakes, my keto blueberry cheesecake is a must-try! And before starting to make this keto cheesecake, make sure all of your ingredients including cream cheese, eggs, and sour cream are at room temperature. They should be out of the fridge for at least 30 minutes. If you’re new to my channel, my name is Greta and I’m an online nutritionist and a health coach who supports the clean low carb keto diet. I'm the founder of Advanced Nutrition and Health. Visit my website: https://advanced-nutrition-and-health... Subscribe To My YouTube Channel:    / @advancednutritionandhealth   Maybe it's not the healthiest and the cleanest keto recipe. However, I used the healthiest ingredients I could find. This sugar-free low carb keto cheesecake is made without using any sugar, honey, or artificial sweeteners. I used organic minimally processed stevia and erythritol mix. Stevia is a natural sweetener and erythritol is a sugar alcohol. Both of these low carb keto sweeteners don't affect blood glucose and insulin and are great sugar alternatives. I used wild blueberries, organic eggs, and grass-fed butter. Unfortunately, the cream cheese was not organic as it is not available in the UK. I guess once in a while it's fine! Keto Cheesecake recipe Ingredients: Keto cheesecake crust 5 tbsp salted butter, 200g or 2 cups of almonds or almond flour 1 teaspoon of erythritol and stevia sweetener mix (Natvia) Order Natvia here: https://amzn.to/2UqWLEy The cream filling 360g or 12.8 oz cream cheese (I used 2 packs of original Philadelphia cream cheese) 300ml or 1 cup of sour cream, 155g or 2/3 of a cup of erythritol and stevia mix, 2 eggs, A tinny pinch of salt 1 tsp of vanilla extract. For the Topping ½ a cup of blueberries (I used wild defrosted blueberries), 1 sheet of gelatine, 2 tsp of lemon juice, 1 tsp of erythritol and stevia mix, ½ a cup of cold water for gelatine, 1/3 cup of hot but not boiling water for melting the gelatine. Equipment Ninja Foodi Multi-cooker, Order Ninja Foodi Here (UK): https://amzn.to/2NV4oD9 Order Nija Foodi Here (US): https://amzn.to/3oTA8pa A Round 6” cake tin with a removable bottom, Order here (UK): https://amzn.to/3pHJ5TK Order here (US): https://amzn.to/3tymH1t An electric hand mixer, Order here: https://amzn.to/2NWAxdH Some parchment paper, Medium size mixing bowl, Measuring cups, Measuring spoons. Ninja Foodi/Instant Pot Keto Cheesecake cooking time and setting: Pressure cooking on high for 28 minutes using a pressure cooker lid with a closed valve. Add 1 cup of water to the bowl. Natural pressure release for 10 minutes. Keep 6-12h in the fridge before eating. This keto blueberry cheesecake makes 6 large servings or 12 small servings. Oven baking instructions: Alternatively, if you’re using an oven, preheat your oven to 190 °C or 375°F and bake for 45 minutes or until the centre of the cheesecake is set and not too jiggly. Nutritional info: Makes 6 large slices (~140g each) or 12 smaller slices (~70g each). Calories 3605 kcal the whole cake, 600kcal per large slice or 300kcal per small slice. Carbs 8%, 11g large, 5.6g small Fat 83%, 116.2g large, 58.1g small Protein 9%, 12.6g large, 6.3g small #ketocheesecake #ketoblueberrycheesecake #ninjafoodicheesecake