Keto Berry Cheesecake – Creamy, Low-Carb, and Bright With Berries

This Keto Berry Cheesecake brings a classic dessert to your low-carb kitchen without the sugar crash. It’s creamy, lightly tangy, and topped with juicy berries for freshness and color. You get the satisfaction of a bakery-quality cheesecake with simple ingredients and a straightforward method.

Whether you’re hosting or meal prepping treats for the week, this one hits the spot. It also stores well, so you can slice and enjoy whenever the craving strikes.

Keto Berry Cheesecake - Creamy, Low-Carb, and Bright With Berries

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• 1 1/2 cups almond flour
• 3 tablespoons powdered erythritol or allulose
• 1/4 teaspoon fine sea salt
• 5 tablespoons unsalted butter, melted
• 1/2 teaspoon vanilla extract
• 24 ounces cream cheese, softened to room temperature
• 2/3 cup powdered erythritol or allulose (adjust to taste)
• 3 large eggs, at room temperature
• 1/2 cup full-fat sour cream
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest (optional but recommended)
• Pinch of salt
• 1 1/2 cups mixed berries (raspberries, blackberries, blueberries, or strawberries), fresh or frozen
• 2–3 tablespoons powdered erythritol or allulose
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract
• Optional: 1/2 teaspoon gelatin bloomed in 1 tablespoon cold water for a thicker set

Method

 

1. Prep the pan. Heat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides.
2. Make the crust. In a bowl, mix almond flour, sweetener, and salt. Stir in melted butter and vanilla until the texture resembles wet sand. Press firmly into the bottom of the pan in an even layer. Bake for 10–12 minutes, until lightly golden. Set aside to cool while you prepare the filling.
3. Beat the cream cheese. In a large bowl, beat softened cream cheese on medium speed until smooth and fluffy, 2–3 minutes. Scrape the bowl.
4. Add sweetener and flavorings. Mix in powdered sweetener, vanilla, lemon juice, lemon zest, and a pinch of salt. Beat until smooth, then add sour cream and blend just to combine. Avoid overmixing.
5. Incorporate the eggs. Add eggs one at a time, mixing on low until just combined after each addition. Scrape the bowl and stir by hand to remove any lumps. The batter should be glossy and thick.
6. Fill the pan. Pour the cheesecake batter over the cooled crust. Tap the pan lightly on the counter to release air bubbles.
7. Bake gently. Place the springform pan on a baking sheet. Bake at 325°F (163°C) for 45–55 minutes. The edges should be set, and the center should jiggle slightly like gelatin, not slosh.
8. Cool gradually. Turn off the oven, crack the door open, and let the cheesecake sit inside for 30 minutes. Then move to a rack and cool to room temperature. This helps prevent cracks.
9. Chill. Cover and refrigerate for at least 6 hours, preferably overnight, to fully set and develop flavor.
10. Make the berry topping. In a small saucepan, combine berries, sweetener, and lemon juice. Simmer over medium-low heat for 5–8 minutes, stirring, until the berries release juices and thicken slightly. Stir in vanilla. For a thicker gel, stir in bloomed gelatin off the heat until dissolved. Cool completely.
11. Finish and serve. Remove the chilled cheesecake from the pan. Spoon the cooled berry topping over the surface. Slice with a hot, clean knife for neat pieces.

What Makes This Special

This cheesecake keeps carbs low while delivering a rich, classic texture. The almond flour crust tastes buttery and crisp, and the filling is smooth without being overly heavy.

A touch of lemon brightens the flavors, while a homemade berry topping adds natural sweetness. No refined sugar and no flour means it fits cleanly into a keto or low-carb plan. Best of all, it’s a dessert you can share with everyone at the table—no one will guess it’s keto.

Ingredients

For the Crust

• 1 1/2 cups almond flour
• 3 tablespoons powdered erythritol or allulose
• 1/4 teaspoon fine sea salt
• 5 tablespoons unsalted butter, melted
• 1/2 teaspoon vanilla extract

For the Cheesecake Filling

• 24 ounces cream cheese, softened to room temperature
• 2/3 cup powdered erythritol or allulose (adjust to taste)
• 3 large eggs, at room temperature
• 1/2 cup full-fat sour cream
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest (optional but recommended)
• Pinch of salt

For the Berry Topping

• 1 1/2 cups mixed berries (raspberries, blackberries, blueberries, or strawberries), fresh or frozen
• 2–3 tablespoons powdered erythritol or allulose
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract
• Optional: 1/2 teaspoon gelatin bloomed in 1 tablespoon cold water for a thicker set

Instructions

1. Prep the pan. Heat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides.
2. Make the crust. In a bowl, mix almond flour, sweetener, and salt.
   

   Stir in melted butter and vanilla until the texture resembles wet sand. Press firmly into the bottom of the pan in an even layer. Bake for 10–12 minutes, until lightly golden.

   
   

   Set aside to cool while you prepare the filling.

3. Beat the cream cheese. In a large bowl, beat softened cream cheese on medium speed until smooth and fluffy, 2–3 minutes. Scrape the bowl.
4. Add sweetener and flavorings. Mix in powdered sweetener, vanilla, lemon juice, lemon zest, and a pinch of salt. Beat until smooth, then add sour cream and blend just to combine.
   

   Avoid overmixing.

5. Incorporate the eggs. Add eggs one at a time, mixing on low until just combined after each addition. Scrape the bowl and stir by hand to remove any lumps. The batter should be glossy and thick.
6. Fill the pan. Pour the cheesecake batter over the cooled crust.
   

   Tap the pan lightly on the counter to release air bubbles.

7. Bake gently. Place the springform pan on a baking sheet. Bake at 325°F (163°C) for 45–55 minutes. The edges should be set, and the center should jiggle slightly like gelatin, not slosh.
8. Cool gradually. Turn off the oven, crack the door open, and let the cheesecake sit inside for 30 minutes.
   

   Then move to a rack and cool to room temperature. This helps prevent cracks.

9. Chill. Cover and refrigerate for at least 6 hours, preferably overnight, to fully set and develop flavor.
10. Make the berry topping. In a small saucepan, combine berries, sweetener, and lemon juice. Simmer over medium-low heat for 5–8 minutes, stirring, until the berries release juices and thicken slightly.
    

    Stir in vanilla. For a thicker gel, stir in bloomed gelatin off the heat until dissolved. Cool completely.

11. Finish and serve. Remove the chilled cheesecake from the pan.
    

    Spoon the cooled berry topping over the surface. Slice with a hot, clean knife for neat pieces.

Storage Instructions

• Refrigerator: Store covered for up to 5 days. Keep the topping separate if you prefer a crisper crust.
• Freezer: Freeze slices without the berry topping, wrapped tightly in plastic and foil, for up to 2 months.
  

  Thaw overnight in the fridge and add topping before serving.

• Meal prep tip: Cut into individual portions and store in airtight containers for easy grab-and-go desserts.

Health Benefits

• Low in net carbs: Uses almond flour and keto-friendly sweetener to keep blood sugar steady.
• Satiating fats: Cream cheese and sour cream provide healthy fats that help curb cravings and support keto goals.
• Antioxidants from berries: Raspberries, blackberries, and blueberries offer polyphenols and vitamin C with relatively low sugar per serving.
• Gluten-free: No wheat flour, making it suitable for those avoiding gluten.
• Protein boost: Eggs and dairy provide a modest amount of protein to round out the macros.

Common Mistakes to Avoid

• Using cold ingredients: Cold cream cheese or eggs create lumps and a dense texture. Bring everything to room temperature first.
• Overmixing: Too much air leads to cracks. Mix on low and stop once combined.
• Overbaking: A fully firm center in the oven means it’s overdone.
  

  Pull it when there’s a gentle jiggle.

• Skipping the cool-down: Rapid temperature changes cause cracks. Cool gradually in the oven, then on the counter.
• 
  
• Too much sweetener: Some keto sweeteners can crystallize or taste minty if overused. Start with the suggested amount and adjust to taste in small increments.

Alternatives