If you’re craving something rich and fruity without the sugar crash, this Keto Blackberry Cheesecake hits the sweet spot. It’s silky, tangy, and topped with a vibrant blackberry swirl that looks like it came from a bakery. The best part?
It’s low-carb, gluten-free, and surprisingly easy to make with everyday keto-friendly ingredients. Whether you’re hosting a dinner or treating yourself, this cheesecake brings a touch of luxury without breaking your macros.
Keto Blackberry Cheesecake – Creamy, Low-Carb, and Stunning
Ingredients
Method
- Prep the pan: Line the bottom of a 9-inch springform pan with parchment. Lightly grease the sides. Preheat your oven to 325°F (163°C).
- Make the crust: In a bowl, mix almond flour, sweetener, cinnamon, and salt. Stir in melted butter and vanilla until the mixture looks like damp sand. Press firmly into the bottom of the pan.
- Par-bake the crust: Bake for 8–10 minutes, until lightly golden at the edges. Set aside to cool slightly while you make the filling.
- Make the blackberry topping: In a small saucepan, add blackberries, sweetener, and lemon juice. Cook over medium heat for 5–7 minutes, stirring and gently smashing the berries. If too thick, add a teaspoon of water. Remove from heat and let it cool. For a smoother swirl, press through a sieve to remove seeds.
- Beat the cream cheese: In a large bowl, beat softened cream cheese on medium speed until smooth, about 1–2 minutes. Scrape down the bowl.
- Add sweetener and flavor: Add powdered sweetener, lemon zest, lemon juice, vanilla, and salt. Beat until creamy and well combined, about 1 minute. Avoid over-beating.
- Add sour cream: Mix in sour cream on low speed just until smooth.
- Add eggs: Add eggs one at a time on low speed, mixing just until incorporated. Do not whip air into the batter.
- Assemble: Pour the filling over the crust and smooth the top. Spoon small dollops of blackberry topping across the surface. Use a skewer or knife to gently swirl, keeping the design shallow.
- Bake: Reduce oven to 300°F (149°C). Bake for 45–55 minutes. The edges should look set, and the center should jiggle slightly like gelatin, not sloshy.
- Cool gradually: Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes. Then move it to a rack and cool to room temperature.
- Chill: Cover and refrigerate for at least 6 hours, preferably overnight, to set fully and develop flavor.
- Release and serve: Run a thin knife around the edge of the pan before unlatching. Slice with a warm, clean knife for neat edges. Add extra blackberry topping if you saved some.
What Makes This Recipe So Good
- Truly low-carb: Uses almond flour and a zero-calorie sweetener to keep carbs down while maintaining classic cheesecake taste and texture.
- Thick and creamy: Full-fat cream cheese and sour cream create a smooth, lush filling that sets beautifully.
- Bright blackberry flavor: A simple blackberry compote adds tartness and color without adding much sugar.
- No water bath needed: A gentle bake and proper cooling help prevent cracks, so you can skip the fuss.
- Make-ahead friendly: Cheesecake is even better the next day, making it perfect for gatherings or meal prep.
What You’ll Need
- For the crust:
- 1 1/2 cups almond flour
- 3 tablespoons granulated erythritol or allulose
- 1/2 teaspoon ground cinnamon (optional)
- Pinch of salt
- 5 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
- For the filling:
- 24 ounces full-fat cream cheese, softened
- 3/4 cup powdered erythritol or allulose
- 3 large eggs, room temperature
- 1 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional but recommended)
- 1 tablespoon lemon juice
- Pinch of salt
- For the blackberry topping/swirl:
- 1 1/2 cups fresh or frozen blackberries
- 2–3 tablespoons powdered erythritol or allulose, to taste
- 1 teaspoon lemon juice
- 1–2 teaspoons water, only if needed
- Tools:
- 9-inch springform pan
- Hand mixer or stand mixer
- Parchment paper and aluminum foil
- Cooling rack
Step-by-Step Instructions
- Prep the pan: Line the bottom of a 9-inch springform pan with parchment. Lightly grease the sides.
Preheat your oven to 325°F (163°C).
- Make the crust: In a bowl, mix almond flour, sweetener, cinnamon, and salt. Stir in melted butter and vanilla until the mixture looks like damp sand. Press firmly into the bottom of the pan.
- Par-bake the crust: Bake for 8–10 minutes, until lightly golden at the edges.
Set aside to cool slightly while you make the filling.
- Make the blackberry topping: In a small saucepan, add blackberries, sweetener, and lemon juice. Cook over medium heat for 5–7 minutes, stirring and gently smashing the berries. If too thick, add a teaspoon of water.
Remove from heat and let it cool. For a smoother swirl, press through a sieve to remove seeds.
- Beat the cream cheese: In a large bowl, beat softened cream cheese on medium speed until smooth, about 1–2 minutes. Scrape down the bowl.
- Add sweetener and flavor: Add powdered sweetener, lemon zest, lemon juice, vanilla, and salt.
Beat until creamy and well combined, about 1 minute. Avoid over-beating.
- Add sour cream: Mix in sour cream on low speed just until smooth.
- Add eggs: Add eggs one at a time on low speed, mixing just until incorporated. Do not whip air into the batter.
- Assemble: Pour the filling over the crust and smooth the top.
Spoon small dollops of blackberry topping across the surface. Use a skewer or knife to gently swirl, keeping the design shallow.
- Bake: Reduce oven to 300°F (149°C). Bake for 45–55 minutes.
The edges should look set, and the center should jiggle slightly like gelatin, not sloshy.
- Cool gradually: Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes. Then move it to a rack and cool to room temperature.
- Chill: Cover and refrigerate for at least 6 hours, preferably overnight, to set fully and develop flavor.
- Release and serve: Run a thin knife around the edge of the pan before unlatching. Slice with a warm, clean knife for neat edges.
Add extra blackberry topping if you saved some.
Keeping It Fresh
- Refrigeration: Store covered in the fridge for 4–5 days. Keep it in the springform base or a lidded container to prevent drying out.
- Freezing: Freeze whole or in slices. Wrap tightly in plastic, then foil, and freeze for up to 2 months.
Thaw overnight in the fridge.
- Make-ahead tip: The flavor improves after a day. If serving for guests, bake the day before for the best texture and clean slices.
Health Benefits
- Low in carbs: Almond flour and keto sweeteners keep the carb count low, supporting ketosis and steady energy.
- High in healthy fats: Cream cheese, sour cream, and almond flour contribute fats that help with satiety.
- Antioxidants from blackberries: Blackberries bring fiber and antioxidants with minimal natural sugar compared to many fruits.
- Gluten-free: No wheat flour needed, making it suitable for gluten-sensitive eaters.
Pitfalls to Watch Out For
- Overmixing the batter: Too much air can cause cracks. Mix on low and stop when combined.
- Baking too hot: A high oven temp can puff and split the top.
Stick to 300°F after assembling.
- Skipping the cool-down: Rapid temperature changes cause cracks. Let it rest in the warm oven first.
- Using cold ingredients: Cold cream cheese leads to lumps. Bring everything to room temperature before mixing.
- Over-sweetening the topping: Too much sweetener can crystallize.
Taste as you go and keep it balanced.
Alternatives
- Different berries: Swap blackberries for raspberries or blueberries. Adjust sweetener to taste since tartness varies.
- No-almond crust: Use finely ground pecans or a mix of almond and coconut flour. If using coconut flour, reduce the amount and add an extra tablespoon of butter.
- Crustless: Skip the crust for fewer carbs.
Grease the pan well and line the bottom with parchment.
- Dairy tweaks: Replace sour cream with full-fat Greek yogurt for a slightly tangier profile. Ensure it’s low-carb.
- Sweetener swaps: Allulose gives a smooth finish and less cooling effect than erythritol. Use powdered forms for best texture.
FAQ
How many carbs are in a slice?
Exact counts vary by ingredients and slice size, but a typical 1/12 slice of this cheesecake is around 5–7 net carbs when using erythritol or allulose and almond flour.
Can I make this without a springform pan?
Yes.
Use a deep 9-inch cake pan lined with a parchment sling for easy removal. Cool completely before lifting out.
Why did my cheesecake crack?
Cracks usually come from overmixing, baking too hot, or cooling too quickly. Keep the mixing gentle, bake at a lower temperature, and let it cool gradually in the oven before chilling.
Can I use frozen blackberries?
Absolutely.
Use them straight from the freezer. You may need an extra minute or two of simmering to thicken the topping.
What’s the best sweetener for cheesecake?
Allulose delivers a smooth, non-gritty texture and no cooling aftertaste. Powdered erythritol works too but can crystallize slightly when chilled.
A blend often gives the best balance.
How do I get clean slices?
Use a long, sharp knife warmed in hot water. Wipe and re-warm between cuts. Chilled cheesecake slices more cleanly than one that’s just set.
Can I make mini cheesecakes?
Yes.
Divide the crust and filling into a lined muffin tin. Bake at 300°F for about 18–22 minutes until just set, then cool and chill as usual.
Wrapping Up
This Keto Blackberry Cheesecake brings creamy, classic cheesecake comfort with a fresh berry finish, minus the sugar. It’s straightforward to make, looks impressive, and holds up beautifully in the fridge. Whether you’re new to keto or a seasoned low-carb cook, this dessert is a keeper—reliable, elegant, and satisfying in every bite. Enjoy it as a make-ahead treat for special occasions or a weekend reward you’ll look forward to all week.
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