Go Back

Keto Blackberry Cheesecake - Creamy, Low-Carb, and Stunning

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Add sour cream: Mix in sour cream on low speed just until smooth.
  8. Add eggs: Add eggs one at a time on low speed, mixing just until incorporated. Do not whip air into the batter.
  9. 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.
  10. 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.
  11. 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.
  12. Chill: Cover and refrigerate for at least 6 hours, preferably overnight, to set fully and develop flavor.
  13. 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.