Keto Cherry Cheesecake
Indulge in the rich, creamy decadence of this Keto Cherry Cheesecake, a low-carb dessert that satisfies your sweet tooth without breaking your diet goals. This recipe features a buttery almond flour crust, a velvety cream cheese filling sweetened with keto-friendly erythritol, and a luscious cherry gelatin topping that adds a burst of fruity flavor. Perfectly sweetened and refreshingly light, this keto dessert is easy to make, with a simple baking process followed by a stunning cherry glaze that’s both eye-catching and delicious. With just 20 minutes of prep time and a chilling period to set, this gluten-free and sugar-free cheesecake is an elegant dessert for special occasions or a guilt-free treat to enjoy anytime. Make this your go-to keto cheesecake recipe and impress family and friends with its perfect balance of flavors and textures!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 3 tablespoons Erythritol
- 1 quarter cup Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Powdered erythritol
- 2 teaspoons Vanilla extract
- 3 large Eggs, room temperature
- 1 cup Heavy cream
- 1 cup Cherries, pitted and halved
- 1 tablespoon Lemon juice
- 1 teaspoon Gelatin
- 3 tablespoons Water
Instructions
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, mix together the almond flour and 3 tablespoons of erythritol. Add the melted butter and stir until the mixture becomes crumbly.
Press the crust mixture evenly into the bottom of the prepared springform pan. Bake for 10-12 minutes until lightly golden. Set aside to cool.
In a large mixing bowl, beat the softened cream cheese and 1 cup of powdered erythritol until smooth and creamy.
Add the vanilla extract and one egg at a time, beating well after each addition. Continue to beat until the mixture is smooth.
Slowly add the heavy cream to the cream cheese mixture, beating on low speed until combined.
Pour the cheesecake batter over the cooled crust, spreading it evenly with a spatula.
Bake the cheesecake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door ajar for about 1 hour.
While the cheesecake cools, prepare the cherry topping. In a small saucepan, combine the cherries, lemon juice, and the remaining 3 tablespoons of water. Sprinkle gelatin over the top and let it sit for a minute.
Cook the cherry mixture over medium heat, stirring frequently, until the cherries are soft and the gelatin is dissolved.
Remove from heat and allow to cool to room temperature, then pour over the cooled cheesecake.
Chill the cheesecake in the refrigerator for at least 4 hours, or until fully set.
Once set, run a knife around the edge of the cheesecake and release it from the springform pan. Slice and serve chilled.
Nutrition Facts
Calories |
6056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 596.9 g | 765% | |
| Saturated Fat | 322.9 g | 1614% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2068 mg | 689% | |
| Sodium | 2498 mg | 109% | |
| Total Carbohydrate | 370.6 g | 135% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 52.0 g | ||
| Protein | 97.2 g | 194% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1147 mg | 88% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1303 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
