Keto Berry Cheesecake Recipe
For the Crust:

  • 1 ½ cups almond flour
  • ¼ cup melted butter
  • 2 tbsp erythritol (or your preferred keto-friendly sweetener)
  • ½ tsp vanilla extract

For the Cheesecake Filling:

  • 16 oz cream cheese (full-fat, softened)
  • 2 large eggs
  • 1 cup erythritol or other keto sweetener
  • 1 tsp vanilla extract
  • 2 tbsp sour cream
  • 1 tsp lemon juice (optional)

For the Berry Topping:

  • 1 cup mixed berries (e.g., raspberries, blueberries, strawberries)
  • 1-2 tbsp erythritol
  • 1 tbsp water
  • ½ tsp xanthan gum (to thicken, optional)

Instructions:

1. Prepare the Crust:

  • Preheat your oven to 325°F (163°C).
  • In a mixing bowl, combine the almond flour, melted butter, erythritol, and vanilla extract. Mix until it forms a crumbly dough.
  • Press the dough evenly into the bottom of a 9-inch springform pan, pressing down firmly to form the base.
  • Bake for 8-10 minutes until lightly golden. Remove and let it cool.

2. Make the Cheesecake Filling:

  • In a large bowl, beat the softened cream cheese until smooth.
  • Add in the erythritol, eggs, vanilla extract, sour cream, and lemon juice (if using). Beat on medium speed until everything is well combined and smooth.
  • Pour the cheesecake filling onto the cooled crust, smoothing it out with a spatula.

3. Bake the Cheesecake:

  • Bake in the preheated oven for 45-50 minutes, or until the edges are set but the center is still slightly jiggly.
  • Turn off the oven, crack the door slightly, and let the cheesecake cool inside for an hour (this prevents cracks).
  • After cooling, refrigerate the cheesecake for at least 4 hours, or preferably overnight.

4. Prepare the Berry Topping:

  • In a small saucepan, add the berries, erythritol, and water.
  • Cook over medium heat, stirring frequently, until the berries break down and form a sauce (about 5 minutes).
  • If desired, stir in the xanthan gum to thicken the mixture slightly.
  • Let the berry sauce cool before spreading it over the cheesecake.

5. Serve:

  • Once the cheesecake is chilled and set, slice and top each slice with the berry topping.
  • Optionally, garnish with fresh berries or a dollop of whipped cream.

Nutrition Information (Per Slice – Makes 12 slices):

  • Calories: 250-280 kcal (depending on topping)
  • Fat: 23g
  • Protein: 6g
  • Net Carbs: 4-5g
  • Fiber: 2g

Nutrition Tips:

  1. Use Full-Fat Ingredients: Full-fat cream cheese and sour cream add richness while keeping carbs low. They also help you stay fuller longer.
  2. Sweeteners: Erythritol or monk fruit sweeteners are great keto-friendly options. They don’t affect blood sugar levels and have almost zero net carbs.
  3. Almond Flour Crust: Almond flour is low in carbs but high in healthy fats and fiber. It’s an excellent substitute for traditional graham cracker crusts.
  4. Mixed Berries: Berries are low in carbs compared to other fruits. Stick with raspberries and strawberries for the lowest carb options.

Benefits of Keto Berry Cheesecake:

  1. Low-Carb & Keto-Friendly: This cheesecake satisfies your sweet tooth without spiking blood sugar, keeping you in ketosis.
  2. Rich in Healthy Fats: The full-fat cream cheese and almond flour provide a good amount of healthy fats, which are key for sustaining energy on keto.
  3. High in Antioxidants: The berries add a dose of antioxidants, which are great for fighting inflammation and boosting overall health.
  4. Satiating: With its high-fat content, this cheesecake is filling and helps control appetite, making it ideal for weight loss or maintaining a low-carb lifestyle.

This Keto Berry Cheesecake is indulgent, creamy, and perfectly balanced with a sweet berry topping, all while keeping carbs low!