This Keto Berry Cheesecake is a luscious and indulgent dessert that perfectly combines creamy cheesecake with the vibrant flavors of mixed berries. It offers a delightful contrast of textures, with a rich and buttery almond flour crust providing a satisfying crunch beneath the velvety smoothness of the cheesecake filling.
One of the highlights of this recipe is its keto-friendly ingredients, making it suitable for those following a low-carb or ketogenic diet. By using almond flour instead of traditional wheat flour and erythritol as a sweetener, this cheesecake delivers all the decadence of a classic dessert without the added sugars and carbs.
The addition of mixed berries not only adds a burst of color but also brings a refreshing sweetness and tartness to each bite. Whether it’s the juicy raspberries, plump blueberries, or succulent strawberries, the combination of these vibrant fruits complements the creamy cheesecake filling beautifully.
With just 7 grams of net carbs per serving, this keto berry cheesecake allows you to satisfy your sweet cravings without compromising your dietary goals. It’s perfect for special occasions, dinner parties, or simply as a treat to enjoy any day of the week.
Indulge in a slice of this decadent keto berry cheesecake and savor the delicious flavors of creamy cheesecake and fresh berries without guilt. It’s a dessert that’s sure to impress your taste buds and leave you craving more.
Indulge in Decadence with Keto Berry Cheesecake: A Heavenly Delight
Ingredients:
For the crust:
1 1/2 cups almond flour
1/4 cup granulated erythritol or your preferred keto-friendly sweetener
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
For the filling:
16 oz cream cheese, softened
1/2 cup granulated erythritol or your preferred keto-friendly sweetener
2 large eggs
1 teaspoon vanilla extract
1 cup mixed berries (such as raspberries, blueberries, and strawberries)
Instructions:
Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
In a mixing bowl, combine the almond flour, 1/4 cup of erythritol, melted butter, and vanilla extract for the crust. Press the mixture evenly into the bottom of the prepared springform pan.
In another mixing bowl, beat the softened cream cheese and 1/2 cup of erythritol until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Pour the cream cheese mixture over the crust in the springform pan, spreading it evenly.
Sprinkle the mixed berries evenly over the top of the cream cheese mixture.
Bake the cheesecake in the preheated oven for 35-40 minutes, or until the edges are set and the center is slightly jiggly.
Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours, or until chilled and firm.
Once chilled, carefully remove the cheesecake from the springform pan and transfer it to a serving platter.
Slice and serve your keto berry cheesecake, optionally garnishing with additional berries if desired.
Nutrition Information (per serving, assuming 12 servings):
Calories: 270
Total Fat: 24g
Cholesterol: 85mg
Sodium: 180mg
Total Carbohydrates: 7g
Dietary Fiber: 2g
Sugars: 3g
Protein: 8g