Looking for a delicious keto dessert that doesn’t taste like you’re on a diet? This low carb blueberry cream cheese spread might become your new favorite treat.
It’s creamy, sweet, and perfectly balanced with fresh blueberries – and yes, it’s completely keto friendly!
What makes this recipe special is how simple it is to make. You only need five ingredients, and most of them are probably already in your kitchen if you follow a keto diet.
The combination of cream cheese and blueberries creates a smooth, rich spread that’s perfect for any time of the day.
Many store bought fruit spreads are loaded with sugar, making them off limits for anyone following a keto diet. This homemade version solves that problem by using erythritol instead of sugar.
The result? A delicious spread that keeps your carbs low while satisfying your sweet tooth. You can spread it on keto bread, use it as a dip for low carb crackers, or even eat it straight from the bowl with a spoon.
It stays fresh in the fridge for several days, so you can make it ahead and have it ready whenever you want something sweet.
👍 Why You’ll Love This Recipe
Quick Prep Time: Perfect for busy days when you want something homemade but don’t have hours to spend in the kitchen!
Low Net Carbs: Blueberries are one of the few fruits that work well in a keto diet, and when combined with cream cheese, the carbs per serving stay surprisingly low.
You can enjoy this spread without worrying about breaking your daily carb limit – each serving contains just a few net carbs!
Satisfies Sweet Cravings: When you’re following keto, sometimes you just need something sweet. This spread hits all the right notes without using any sugar, making it perfect for those moments when sugar cravings strike!
Family Friendly: If you’re following keto but have family members who aren’t, this recipe can please everyone.
✨ Recipe Ingredients
- 1 cup Blueberries
- 8 oz Cream Cheese (softened)
- 3 1/2 tablespoons Erythritol (granulated) – I recommend this one (amazon)
- 1/2 teaspoon Pure Vanilla Extract
- 1 teaspoon Lemon Juice
👨🍳 How To Make
Follow this easy recipe:
Step 1
Place a saucepan over medium-high heat. Add the blueberries, sweetener, and lime juice. Cook until it simmers, and then use a fork to mash the berries.
Step 2
Cook until the liquid reduces – about 5 minutes. Then, remove from the heat and transfer to a bowl.
Step 3
Add the cream cheese and vanilla to a large mixing bowl. Once the blueberry liquid has cooled for 5 minutes, pour it over the cream cheese.
Step 4
Use an electric beater to beat the mixture until everything is well combined – it should take about 50 seconds.
Step 5
Place in the fridge for at least 2 hours so it thickens. Enjoy!
💡Tips
1. Room Temperature Cream Cheese
Take your cream cheese out of the fridge at least 2 hours before starting. When cream cheese is truly at room temperature, it blends smoothly without any lumps.
Cold cream cheese will leave tiny lumps in your spread, no matter how long you beat it. If you’re in a hurry, cut the cream cheese into small cubes – this helps it warm up faster.
To test if it’s ready, press your finger into it – it should feel like soft butter and leave an easy indent.
2. The Cooling Time
Don’t rush adding the hot blueberry mixture to the cream cheese – this is super important! If the blueberries are too hot, they’ll melt the cream cheese and make the spread runny. But don’t let them cool completely either, or they’ll be too thick to blend smoothly.
Stir the blueberries occasionally while they cool to help release heat evenly. After about 5 minutes you can combine them with the cream cheese.
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FAQ
1. Can I use frozen blueberries instead of fresh?
Yes, you can definitely use frozen blueberries! You don’t even need to thaw them first. Just put them straight into the pan and cook them for about 2-3 minutes longer than fresh berries.
Frozen blueberries actually work really well because they’re picked at peak ripeness and often release more juice.
The only difference you might notice is that the spread could be slightly more purple in color because frozen berries tend to release more color when cooked.
2. How do I prevent the blueberries from burning?
Blueberries can burn quickly because of their natural sugars. Use medium heat, not high, and stir frequently with a wooden spoon or silicone spatula.
Watch for bubbling around the edges of the pan – that’s when you need to start stirring more often.
Keto Blueberry Cream Cheese
Print RecipeIngredients
- 1 cup Blueberries
- 8 oz Cream Cheese softened
- 3 1/2 tablespoons Erythritol granulated – I recommend this one (amazon)
- 1/2 teaspoon Pure Vanilla Extract
- 1 teaspoon Lemon Juice
Instructions
- Place a saucepan over medium-high heat. Add the blueberries, sweetener, and lime juice. Cook until it simmers, and then use a fork to mash the berries.
- Cook until the liquid reduces – about 5 minutes. Then, remove from the heat and transfer to a bowl.
- Add the cream cheese and vanilla to a large mixing bowl. Once the blueberry liquid has cooled for 5 minutes, pour it over the cream cheese.
- Use an electric beater to beat the mixture until everything is well combined – it should take about 50 seconds.
- Place in the fridge for at least 2 hours so it thickens. Enjoy!