Preheat oven to 350 degrees F.  Lightly grease an 8 x 8 pan and line with a parchment sling.

First, prepare the crust. In a food processor, add the almond flour, melted coconut oil, sea salt and half the eggs. Pulse to form a dough. 

Press dough into prepared pan. 

In a medium bowl, cream cream cheese and erythritol until smooth. Beat in remaining egg and coconut milk, then lemon juice and stevia. Fold in the blueberries.

Spread batter over crust. Transfer to the oven and bake until cheesecake is slightly puffed and set in the center. for 30 minutes.

Cool completely and slice into squares.