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

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
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.