NO BAKE Keto Blueberry Cheesecake

Pan size: 6 inch removable bottom pan or springform pan •CRUST• 3/4 cup (75g) blanched almond flour 3 tablespoons (35g) powdered erythritol 1 tablespoon (15g) unsweetened cocoa powder ( I used unsweetened black cocoa powder) 3 tablespoons (43g) melted salted butter •BLUEBERRY PURÉE• 150g fresh blueberries 50g granulated erythritol 1/2 (8g) tablespoon lemon juice •CREAM CHEESE FILLING• 200g cream cheese (room temperature) 50g powdered erythritol 35g plain yogurt 1 tbsp (15mL) lemon juice 1 tablespoon (15g) powdered gelatine soaked in 2 tablespoons cold water. 120ml heavy whipping cream 50g of blueberry purée •TOP LAYER• 100g blueberry purée 50g heavy whipping cream 1 teaspoon gelatine soaked in 1 tablespoon cold water. - Refrigerate for at least 3 hours before unmolding. Yields 8 servings Net carbs per serving: Fiber: Fat: 23g Protein: Net calories: 2