Keto Blackberry Cheesecake

Name: Keto Blackberry Cheesecake
Prep time: 30 min
Cook time: 15 min
Total time: 3 h 45 min
Yield: 16
Ingredients: 1 1/2 cups almond flour; 2 tbsp granulated Swerve; 1/4 cup butter, room temperature; 16 oz cream cheese, room temperature; 1 cup Swerve, granulated; 2/3 cup heavy whipping cream; 2 tsp vanilla; 12 oz fresh blackberries; 2 tbsp Swerve, granulated; 1/2 tsp Xanthum gum; 2 tbsp water

March 15, 2020

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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!

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!

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.

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.

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.