Ingredients:

For the Crust:

  • 1 1/2 cups almond flour
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup melted unsalted butter
  • 2 tablespoons powdered erythritol
  • 1 teaspoon vanilla extract

For the Cheesecake Filling:

  • 16 oz cream cheese, softened
  • 1/2 cup powdered erythritol
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream

For the Cherry Topping:

  • 1 cup fresh or frozen cherries, pitted and halved
  • 2 tablespoons water
  • 1-2 tablespoons powdered erythritol (adjust to taste)
  • 1 teaspoon lemon juice
  • 1 teaspoon glucomannan or xanthan gum (optional, to thicken)

Instructions:

For the Crust:

  1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
  2. In a bowl, combine almond flour, shredded coconut, melted butter, powdered erythritol, and vanilla extract. Mix until well combined.
  3. Press the crust mixture evenly into the bottom of the prepared springform pan.
  4. Bake the crust in the preheated oven for 10-12 minutes or until lightly golden. Remove from the oven and let it cool while you prepare the filling.

For the Cheesecake Filling:

  1. In a large mixing bowl, beat the softened cream cheese until smooth.
  2. Add powdered erythritol, eggs, vanilla extract, and sour cream. Beat until the mixture is well combined and smooth.
  3. Pour the cream cheese filling over the cooled crust in the springform pan.

For the Cherry Topping:

  1. In a saucepan, combine cherries, water, powdered erythritol, and lemon juice.
  2. Cook over medium heat until the cherries release their juices and become soft.
  3. If you want to thicken the cherry topping, sprinkle glucomannan or xanthan gum over the mixture and whisk quickly to avoid clumps. Cook for an additional 1-2 minutes until thickened.
  4. Allow the cherry topping to cool slightly before spreading it evenly over the cheesecake filling.

Final Steps:

  1. Bake the cheesecake in the preheated oven for 45-50 minutes or until the center is set.
  2. Allow the cheesecake to cool in the pan, then refrigerate for at least 4 hours or overnight.
  3. Once chilled, run a knife around the edge of the pan before releasing the springform sides.
  4. Slice and enjoy your Keto Cherry Cheesecake!