Keto Blackberry Cheesecake
User Reviews
5
Keto Blackberry Cheesecake
Description
This cheesecake begins by creating a crust from almond flour, melted butter, powdered sweetener, and vanilla extract pressed into a springform pan. The filling combines cream cheese whipped smooth with lemon juice, zest, and powdered sweetener. Blackberries are blended until smooth and mixed with dissolved gelatin, then incorporated into the cream cheese mixture. Whipped heavy cream is folded in gently to maintain airiness.
The filling is poured into the crust and chilled for at least four hours to set firmly. The result is a cheesecake with a smooth, creamy texture, complemented by the tartness and color of blackberries. The almond crust provides a nutty, tender base that supports the delicate filling.
Served in slices, this cake is suitable for ketogenic diets with approximately 4g net carbs per slice. It pairs well with whipped cream and fresh blackberries for garnish. The cheesecake can be stored in the refrigerator for up to four days or frozen for longer keeping, with thawing in the fridge before serving.
Before slicing, chilling in the freezer briefly and using a warm, clean knife aids in achieving clean, sharp slices. Gelatin dissolving according to instructions is crucial for proper texture.
Ingredients
Base
- 2 cup almond flour 200g
- ¼ cup butter 50g, melted
- 2 tablespoon powdered sweetener
- 1 teaspoon vanilla extract
Cheesecake Filling
- 16 ounces cream cheese 450g, full fat
- 1 cup heavy whipping cream 240g, double
- 2 cup blackberry 300g / 10.6 oz
- 1 gelatine or 4 leaves gelatine (12g + 2 tablespoon hot water, sachet
- 2 tablespoon lemon juice
- lemon grated zest of 1
- 6 tablespoon powdered sweetener
- blackberries optional, to decorate; 1 cup whipped cream
- Whipped Cream optional, to decorate; 1 cup whipped cream
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
- Each slice contains approximately 4g net carbs; recipe makes 12 slices.
- Chill cake in freezer 10-15 minutes before slicing for clean edges; warm and clean the knife between cuts.
- Gelatin sachet dissolved in 2 tablespoons hot water sets around 1 pint of liquid; one sachet equals four gelatin leaves.
- Store cake refrigerated up to 4 days or frozen up to 3 months. Defrost in fridge before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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