Keto Blackberry Cheesecake
If you’re craving a rich, luscious dessert, look no further than this keto blackberry cheesecake. No one will ever know this is not a traditionally made cheesecake – it’s that good! With just 5 grams of net carbs per slice, this is an indulgent dessert that you can feel comfortable working into your low carb meal plan.
How to make a keto blackberry cheesecake
There are several steps to preparing this cheesecake: you need to prep and bake the crust, make the filling, bake the cheesecake, let it sit overnight, and then whip up the blackberry topping.
It sounds like a lot. And it is. This definitely isn’t a whip-up-something-quick kinda dessert.
For someone as impatient as me (hey, I’m man enough to admit that), it is a good lesson in delayed gratification. But I promise, if you follow the steps and take it one step at a time, by midday tomorrow you’ll be super excited at the result.
Alright, so let’s get started. The first step is the crust. For this, you’ll just mix together almond flour, butter, and a sweetener of your choice. I like to use Lakanto Golden for the crust (and the blackberry topping), but you can use whatever no carb sweetener that you have on hand.
You’re going to take that mixture above and press it down into a pie plate to make the crust.
Which brings me to that point – as you can see, this cheesecake is made in a regular ‘ol pie plate. We don’t own a springform pan, and I don’t think we ever have, even despite the fact that my wife bakes like crazy. We weren’t going to buy one for the rare occasion we might make a cheesecake when a good ‘ol pie plate does just fine.
After you’ve got your crust in there, you’ll pre-bake that just to get it a bit crisp before putting the filling in.
To make the filling, you only need a few simple ingredients: cream cheese, powdered erythritol, eggs, vanilla, and lemon juice. That’s it!
Whisk those together until it’s nice a smooth, and pour it in your pre-baked crust. Now bake the whole thing for a bit longer, until it’s just set on top (but not cracking).
The next step (and most frustrating one, haha) is to let the whole thing set in the fridge overnight. Patience, my friends!
The last step, which you’ll do the next day when your cheesecake is ready, is to prep the blackberry sauce. This is made by heating fresh blackberries with a little water and mashing ‘em up, then mixing in a little sweetener and some chia seeds to thicken up the mixture.
Now pour your sauce on top of your cheesecake and dig in! (Or, if it’s 8am when you’re doing this step, pop it back in the fridge until later that day….maybe… 😉 ).
Helpful Recipe Tips:
On Filling Amounts: Keep in mind that the amounts listed for the filling for this keto blackberry cheesecake worked perfectly in a pie plate. They may not work the same in a springform pan as I believe the filling will spread more (so it just might be a thin cheesecake if you do it that way). You could always multiply the ingredient amounts by 1.5x for a springform pan if you want a taller cheesecake.
On Softening Cream Cheese: When you’re blending up your filling, you want your cream cheese to be at room temperature. Don’t make the mistake I did and throw it in cold just because you have an awesome stand mixer. You’ll end up with a bumpy mixture that still has little clumps of cold cream cheese in there.
Now depending on just how bad that is, you can let the bowl sit over the preheating oven for a little bit, and the ambient heat may help warm the mixture enough that you can beat it up smoother again.
Also, if the lumps of cream cheese are very small, they’ll bake up just fine and won’t have a major textural difference.
But the best method for the silkiest, smoothest cheesecake? Let the cream cheese sit at room temp for an hour before you’re making this, or pop it in the microwave quickly to bring it up to room temp.
On Setting Overnight: Do not – I repeat do not – try to speed along this process. If you try to cut into the cheesecake after only an hour or two, it will not have fully set. The texture will be off.
But it you just have faith and let this sit in the fridge fully overnight – it will be one of the best darn cheesecakes you’ve ever had!
The nutrition facts on this are going to look a little scary at first – you might glance at them and say “what?! 20 grams of carbs?!”. But take a deep breath and let me explain.
The current labeling laws count erythritol in the carbohydrate count, despite the fact that it is not processed like other carbohydrates and does not affect blood sugar. (PS – read more about erythritol and why it’s a great keto sweetener.)
Because of this, you can subtract our the erythritol (and dietary fiber) to get the net carbs for this dish, which clocks in at just 5 grams per slice.
Phew, that’s helps you breathe easy, right?!
If you need the macro breakdown, you’re looking at:
- 84% fat
- 6% net carbs
- 10% protein
Not a bad little keto treat, am I right?!
I hope you enjoy this as much as my family did. If you get a chance to try it, don’t hesitate to leave a recipe rating or comment below and let me know your thoughts. And if you’re looking for more tasty keto desserts, I definitely recommend trying our keto candied pecans or keto cinnamon bread.
Keto Blackberry Cheesecake
For the Crust:
- 2 cups almond flour
- 1/3 cup butter, melted
- 2 tbsp Lakanto Golden (or another granulated no carb sweetener)
For the Filling:
- 16 ounces cream cheese, softened (two blocks)
- 2/3 cup powdered erythritol
- 2 eggs
- 1/2 tsp vanilla extract
- 2 tsp lemon juice
For the Blackberry Sauce:
- 6 ounces fresh blackberries
- 1 tbsp water
- 1 tbsp Lakanto Golden (or another granulated no carb sweetener)
- 1/2 tbsp chia seeds
- Preheat the oven to 350 degrees F.
- In a medium bowl, combine the almond flour, butter, and Lakanto golden (or alternative sweetener) for the crust. Pour the mixture into a pie plate and press it down firmly to form the crust.
- Bake the crust for 10 minutes, then remove from the oven and set aside for now. (Leave the oven on).
- Meanwhile, as the crust is baking, prepare the filling. Place the softened cream cheese, powdered erythritol, eggs, vanilla, and lemon juice in a large bowl. Use a stand mixer or hand mixer to beat the mixture until well combined and creamy.
- Pour the filling into the pre-baked crust. Place the cheesecake in the oven at 350 degrees for 10 minutes. At that point, lower the temperature to 250 degrees and continue baking for approximately 30 to 35 minutes, or until the filling is fully set on top (but not cracking).
- Let the cheesecake cool for about 20 minutes at room temperature, and then move it to the refrigerator to set overnight.
- The next day, prepare your blackberry sauce: Heat the blackberries and water in a small saucepan over medium heat. Let it cook for about 5 to 10 minutes, stirring often and mashing the berries as they get soft.
- Stir in the sweetener and chia seeds in with the mashed blackberries, and let cook for another minute, then remove from heat. Let the sauce sit for 5 minutes to thicken up and cool down, then pour it over your cheesecake and serve!