Preheat oven to 350. Mix almond flour and melted butter. Press into the bottom of an 8 inch springform pan. Bake for 10 min or until slightly golden. Let cool for at least 10 min before adding the filling.
Make the filling. With an electric mixer mix the cream cheese, sour cream, and cottage cheese until fluffy. Add sweetener, vanilla, and salt. Mix until smooth. Add eggs one at a time, mixing after each addition. Pour over prepared crust. Scatter 1 cup of blueberries over the top.
Bake at 350 for 45 minutes. Reduce temp to 200. Bake another 20 min or until set. Cool to room temp.
Make sour cream topping. Mix sour cream and sweetener. Spread over cooled cheesecake. Refrigerate until cold (at least 2 hours). Sprinkle with additional blueberries, if desired.
Notes
Nutrition: The nutrition facts are for 1 slice. This cheesecake has 10 servings. There are 6 NET carbs per serving.Substitutions: You can swap the blueberries for strawberries, raspberries, or blackberries. To Store: Keep the cheesecake in the fridge for up to 4 days. It should be in a sealed container and on ice if it’s going to sit out longer than 2 hours at a time. To Freeze: Wrap the cheesecake with plastic wrap and keep it in a freezer container. It will last up to 3 months. You can eat it frozen or thaw in the fridge overnight. Notes on Sweeteners: