Keto Berry Cheesecake 🍓🫐🍰 – It’s Yummilicious!

This Keto Berry Cheesecake is creamy, rich, and bursting with berry goodness—all while being low-carb and sugar-free! It’s the perfect dessert for special occasions or simply indulging your sweet tooth guilt-free.

Ingredients:

For the Crust:

  • 1 1/2 cups almond flour
  • 1/4 cup unsalted butter, melted
  • 2 tbsp powdered erythritol
  • 1/2 tsp vanilla extract

For the Cheesecake Filling:

  • 16 oz (2 blocks) cream cheese, softened
  • 1/2 cup powdered erythritol
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup sour cream

For the Berry Topping:

  • 1 cup mixed berries (strawberries, blueberries, raspberries) – fresh or frozen
  • 2 tbsp powdered erythritol
  • 1 tsp lemon juice

Instructions:

Step 1: Prepare the Crust

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix together almond flour, melted butter, erythritol, and vanilla extract until it forms a crumbly texture.
  3. Press the crust mixture evenly into the bottom of an 8-inch springform pan.
  4. Bake for 8–10 minutes, or until lightly golden.
  5. Remove and let cool while preparing the filling.

Step 2: Make the Cheesecake Filling

  1. In a large bowl, beat cream cheese and erythritol until smooth and creamy.
  2. Add the eggs, one at a time, mixing well after each addition.
  3. Stir in vanilla extract and sour cream until fully combined.
  4. Pour the cheesecake batter over the cooled crust and spread evenly.

Step 3: Bake the Cheesecake

  1. Bake in the preheated oven for 25–30 minutes, or until the edges are set but the center is still slightly jiggly.
  2. Turn off the oven, crack the oven door, and let the cheesecake sit inside for about 1 hour to prevent cracking.
  3. Chill in the refrigerator for at least 4 hours, or preferably overnight.

Step 4: Prepare the Berry Topping

  1. In a small saucepan, combine mixed berries, erythritol, and lemon juice over medium heat.
  2. Cook for 5–7 minutes, stirring occasionally, until the berries break down and the sauce thickens slightly.
  3. Let it cool completely.

Step 5: Assemble and Serve

  1. Spread the cooled berry topping over the chilled cheesecake.
  2. Garnish with extra fresh berries if desired.
  3. Slice, serve, and enjoy your Keto Berry Cheesecake!

Tips:

  • Crust Variation: Use crushed keto-friendly cookies instead of almond flour for a different texture.
  • Berry Choices: Use any combination of berries you like. Blackberries and raspberries are particularly low in carbs.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Freeze It: Freeze individual slices wrapped tightly in plastic wrap for up to 3 months.

This Keto Berry Cheesecake is rich, creamy, and bursting with fruity flavors—perfect for satisfying your sweet cravings without breaking your carb goals. Enjoy every decadent bite! 🍓🫐🍰✨