Keto Blackberry Cheesecake
User Reviews
5.0
24 reviews
Excellent
Keto Blackberry Cheesecake
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Make this easy keto blackberry cheesecake in only 20 minutes! This fruity no bake cheesecake is gluten free, low carb and addictively good.
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Ingredients
Base
- 2 cup almond flour 200g
- ¼ cup butter 50g, melted
- 2 tablespoon powdered sweetener
- 1 teaspoon vanilla extract
Cheesecake Filling
- 16 ounces full fat cream cheese 450g
- 1 cup double/ heavy whipping cream 240g
- 2 cup blackberries 300g / 10.6 oz
- 1 sachet gelatine or 4 leaves gelatine (12g + 2 tablespoon hot water)
- 2 tablespoon lemon juice
- Grated zest of 1 lemon
- 6 tablespoon powdered sweetener
- Optional: more blackberries and 1 cup whipped cream to decorate
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Instructions
- Line the base of a springform (20 cm diameter) with parchment paper.
- Make the crust: Mix the ground almonds/almond flour with the softened butter, sweetener and vanilla. Press into the springform with your hands. Use the back of a teaspoon to smooth the edges and base.
- Whip the cream until nice and firm. Set aside.
- Blend the blackberries until smooth with a stick blender. Option to pass through a fine sieve or use a muslin cloth to remove the seeds. Set aside.
- Blend the cream cheese, lemon juice, zest and powdered sweetener until smooth with a hand mixer.
- Dissolve the gelatine according to your manufacturer's instructions. Mine dissolved in 2 tablespoon hot water.
- Pour liquid gelatine into the blackberry mix and stir.
- Add blackberry mix to the cream cheese mix and blend until combined. Then add the whisked double/heavy cream and briefly blend until just combined.
- Pour the cheesecake filling into the springform, cover and chill at least 4 hours or, even better, overnight in the fridge.
- Decorate your cake and enjoy!
Notes
- 4g net carbs per slice. Makes 12 slices.
- Place the cake in the freezer for 10 - 15 minutes before slicing. You'll get even more razor-sharp edges if you run water over the knife beforehand and clean the blade between cuts.
- Place the cake in the freezer for 10 - 15 minutes before slicing. You'll get even more razor-sharp edges if you run water over the knife beforehand and clean the blade between cuts.
- Gelatin: I used a 12g sachet of Dr Oetker gelatine, which I dissolved in 2 tablespoons water. One sachet sets 1 pint of liquid. 1 sachet is equivalent to 4 gelatin leaves.
- Store the cake in the fridge for up to 4 days. Alternatively, freeze for up to 3 months. Defrost in the fridge.
Nutrition Information
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Calories
309kcal
(15%)
Total Carbohydrates
7.5g
Protein
7.8g
(16%)
Fat
30.4g
(47%)
Saturated Fat
14.4g
(72%)
Fiber
3.1g
(12%)
Sugar
3.8g
(8%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309kcal | 15% |
| Total Carbohydrates | 7.5g | 3% |
| Protein | 7.8g | 16% |
| Fat | 30.4g | 47% |
| Saturated Fat | 14.4g | 72% |
| Fiber | 3.1g | 12% |
| Sugar | 3.8g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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