Low Carb Cherry Cheesecake
Indulge guilt-free with this luscious Low Carb Cherry Cheesecake, a dessert that combines decadent flavors with a health-conscious twist. Featuring a buttery almond flour crust and a velvety cream cheese filling sweetened with erythritol, this keto-friendly treat is perfect for those watching their carb intake. A vibrant homemade cherry topping, thickened with cornstarch or xanthan gum, adds a pop of tart sweetness to every bite. Perfect for celebrations or everyday indulgence, this cheesecake is easy to prepare and makes an elegant centerpiece for any dessert table. With only 20 minutes of prep time and simple, step-by-step instructions, it’s a must-try for cheesecake lovers seeking a low-carb option.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Unsalted butter, melted
- 0.25 cups Granulated erythritol
- 24 oz Cream cheese, softened
- 0.75 cups Granulated erythritol
- 3 Eggs
- 1 tsp Vanilla extract
- 0.5 cups Heavy cream
- 1 cups Fresh or frozen cherries, pitted and halved
- 0.25 cups Water
- 1 tbsp Lemon juice
- 1 tsp Cornstarch or xanthan gum
Instructions
Preheat your oven to 325°F (165°C).
In a medium mixing bowl, combine almond flour, melted butter, and 0.25 cups of granulated erythritol to form the crust. Mix until well combined.
Press the crust mixture into the bottom of a 9-inch springform pan, ensuring an even layer. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, combine softened cream cheese and 0.75 cups of erythritol. Beat with an electric mixer until smooth and creamy.
Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract and heavy cream, mixing until the batter is fully combined and smooth.
Pour the cheesecake batter over the pre-baked crust, smoothing the top with a spatula.
Bake at 325°F (165°C) for 45 minutes or until the centre slightly jiggles when shaken.
While the cheesecake is baking, prepare the cherry topping. In a small saucepan, combine cherries, water, lemon juice, and cornstarch.
Heat the mixture over medium heat, stirring continuously until the sauce thickens and bubbles. Remove from heat and let it cool to room temperature.
Once the cheesecake has baked, let it cool in the pan for about an hour before chilling it in the refrigerator for at least 4 hours or overnight.
Before serving, top the chilled cheesecake with the cherry mixture, spreading it evenly across the top.
Slice and serve. Enjoy your low carb cherry cheesecake!
Nutrition Facts
Calories |
4401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 412.7 g | 529% | |
| Saturated Fat | 207.6 g | 1038% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1560 mg | 520% | |
| Sodium | 2471 mg | 107% | |
| Total Carbohydrate | 298.7 g | 109% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 50.3 g | ||
| Protein | 95.5 g | 191% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1110 mg | 85% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1256 mg | 27% | |
*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.
