Keto Classic Cheesecake with Cherry Topping
Indulge in the decadence of this **Keto Classic Cheesecake with Cherry Topping**, a low-carb twist on a timeless dessert! This creamy, velvety cheesecake sits atop a buttery almond flour crust, perfectly sweetened with granular erythritol to keep it keto-friendly. The cheesecake filling, infused with hints of vanilla and bright lemon zest, melts in your mouth with every forkful. Crowned with a luscious cherry topping made from juicy, simmered frozen cherries and thickened with xanthan gum, this dessert brings a burst of tart sweetness that beautifully complements the rich cheesecake. With only 20 minutes of prep time and easy-to-follow steps, it’s the perfect guilt-free treat for anyone on a low-carb or ketogenic diet. Serve this show-stopping dessert chilled for an elegant finish to any meal!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.333 cup unsalted butter, melted
- 3 tablespoons granular erythritol (for crust)
- 16 ounces cream cheese, softened
- 0.75 cup granular erythritol (for filling)
- 2 teaspoons vanilla extract
- 3 eggs, room temperature
- 1 cup sour cream
- 1 teaspoon lemon zest
- 1.5 cups frozen pitted cherries
- 0.5 cup water
- 0.25 cup granular erythritol (for topping)
- 0.25 teaspoon xanthan gum
- 2 tablespoons lemon juice
- 0.125 teaspoon salt
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, combine the almond flour, melted butter, and 3 tablespoons of erythritol. Mix until well combined.
Press the almond flour mixture evenly into the bottom of the prepared springform pan to form the crust.
Place the pan into the preheated oven and bake for 10-12 minutes or until the crust is lightly golden. Remove from oven and set aside to cool.
In a large mixing bowl, combine softened cream cheese and 3/4 cup erythritol. Beat with an electric mixer on medium speed until smooth.
Add the vanilla extract, room temperature eggs, sour cream, and lemon zest to the cream cheese mixture. Mix until just combined, being careful not to over-mix.
Pour the cream cheese filling over the cooled crust, spreading it evenly with a spatula.
Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set and the center slightly jiggles.
Turn off the oven, leave the door slightly open, and let the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours or overnight.
For the cherry topping, combine the frozen cherries, water, 1/4 cup erythritol, and salt in a medium saucepan over medium heat.
Bring the mixture to a simmer, stirring occasionally, and cook for about 10 minutes, until the cherries are tender.
In a small bowl, stir together the xanthan gum and lemon juice. Add this mixture to the cherries and continue to cook for another 2-3 minutes, until the sauce thickens.
Remove the cherry topping from the heat and let it cool completely.
Once the cheesecake is fully chilled, spread the cherry topping evenly over the top.
Serve chilled and enjoy your delicious Keto Classic Cheesecake with Cherry Topping.
Nutrition Facts
Calories |
3931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 356.4 g | 457% | |
| Saturated Fat | 176.6 g | 883% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1347 mg | 449% | |
| Sodium | 2127 mg | 92% | |
| Total Carbohydrate | 405.9 g | 148% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 85.4 g | ||
| Protein | 89.9 g | 180% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1234 mg | 95% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1382 mg | 29% | |
*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.
