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Keto Blackberry Cheesecake

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Enjoy a piece of Cheesecake without the guilt! This Keto Blackberry Cheesecake recipe is creamy and rich in flavor that will satisfy your sweet tooth craving!

how-to-make-keto-blackberry-cheesecake

It’s okay to have dessert when following a low carb or keto diet as long as it’s within your macros. Every now and then I get a cheesecake craving as it’s my favorite dessert. I’ve made Blueberry Cheesecake Fat Bombs and Strawberry Cheesecake Fat Bombs but a whole cheesecake takes the win and it’s only 4 net carbs per 1/16 of a slice. Top it with a Blackberry Topping and enjoy!

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For this recipe I use Swerve granulated which is a sugar substitute when following the keto diet. You could also use Lakanto Monkfruit Classic sweetener which I have a discount if you want to try it. Head on over here and enter the code KETO at checkout for a discount.

Ingredients for Crust

1 1/2 cups almond flour
2 tbsp granulated Swerve
1/4 cup butter, room temperature

Ingredients for Cheesecake Filling

16 oz cream cheese, room temperature
1 cup Swerve, granulated
2/3 cup heavy whipping cream
2 tsp vanilla

Ingredients for Blackberry Topping

12 oz fresh blackberries
2 tbsp Swerve, granulated
1/2 tsp Xanthum gum
2 tbsp water

How to Make Keto Blackberry Cheesecake

Preheat oven to 350 degrees.

 

Place crust ingredients into a food processor and pulse until a soft dough forms. Press dough into a greased 7″ spring form pan. Bake for 12-15 mins. Let cool.

how-to-make-keto-cheesecake-filling

In a stand mixer, combine cream cheese and Swerve. Mix until well combined, about 3 mins. Add whipping cream and vanilla. Whip until mixture starts to thicken and is completely smooth, about 5 minutes. Pour mixture onto cooled crust and spread evenly. Place in the freezer for 3 hours or in the fridge overnight to set.

how-to-make-blackberry-topping

In a medium pan heat blackberries and Swerve. Crush berries into a pulp as they cook. Mix xanthum gum and water. Add to berry mixture, combine well and bring to a boil. Remove from heat and allow to cool at least 5 minutes before using a hand blender to blend the berry mixture until smooth. Pour over the cheesecake, top with fresh blackberries and serve.

blackberry-cheesecake

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Keto Blackberry Cheesecake

Yield: Serves 16
Prep Time: 30 minutes
Cook Time: 15 minutes
Additional Time: 3 hours
Total Time: 3 hours 45 minutes

Enjoy a piece of Cheesecake without the guilt! This Keto Blackberry Cheesecake recipe is creamy and rich in flavor that will satisfy your sweet tooth craving!

Ingredients

Ingredients for Crust

  • 1 1/2 cups almond flour
  • 2 tbsp granulated Swerve
  • 1/4 cup butter, room temperature

Ingredients for Cheesecake Filling

  • 16 oz cream cheese, room temperature
  • 1 cup Swerve, granulated
  • 2/3 cup heavy whipping cream
  • 2 tsp vanilla

Ingredients for Blackberry Topping

  • 12 oz fresh blackberries
  • 2 tbsp Swerve, granulated
  • 1/2 tsp Xanthum gum
  • 2 tbsp water

Instructions

    1. Preheat oven to 350 degrees.
    2. Place crust ingredients into a food processor and pulse until a soft dough forms. Press dough into a greased 7" spring form pan. Bake for 12-15 mins. Let cool.
    3. In a stand mixer, combine cream cheese and Swerve. Mix until well combined, about 3 mins. Add whipping cream and vanilla. Whip until mixture starts to thicken and is completely smooth, about 5 minutes. Pour mixture onto cooled crust and spread evenly. Place in the freezer for 3 hours or in the fridge overnight to set.
    4. In a medium pan heat blackberries and Swerve. Crush berries into a pulp as they cook. Mix xanthum gum and water. Add to berry mixture, combine well and bring to a boil. Remove from heat and allow to cool at least 5 minutes before using a hand blender to blend the berry mixture until smooth. Pour over the cheesecake, top with fresh blackberries and serve.
Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 231Total Fat: 22gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 48mgSodium: 115mgCarbohydrates: 6gNet Carbohydrates: 4gFiber: 2gSugar: 3gProtein: 5g

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