Servings
Font
Back
0 from 24 votes

Keto Blackberry Cheesecake

Make this easy keto blackberry cheesecake in only 20 minutes! This fruity no bake cheesecake is gluten free, low carb and addictively good.

Prep Time
20 mins
cooling time
4 hrs
Total Time
4 hrs 20 mins
Servings: 12
Calories: 309 kcal
Course: Dessert
Cuisine: British

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

Instructions

    Cup of Yum
  1. Line the base of a springform (20 cm diameter) with parchment paper.
  2. 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.
  3. Whip the cream until nice and firm. Set aside.
  4. 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.
  5. Blend the cream cheese, lemon juice, zest and powdered sweetener until smooth with a hand mixer.
  6. Dissolve the gelatine according to your manufacturer's instructions. Mine dissolved in 2 tablespoon hot water.
  7. Pour liquid gelatine into the blackberry mix and stir.
  8. 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.
  9. Pour the cheesecake filling into the springform, cover and chill at least 4 hours or, even better, overnight in the fridge.
  10. 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

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

% 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.