This simple Keto Blackberry Cheesecake is going to wow your guests - whether they follow a low carb diet or not! It's a no bake sugar free cheesecake with a gluten-free almond flour crust. Fruity, refreshing and only 4.4g net carbs per slice!
Cheesecake is one of my great passions. The creamy filling - gently sweet and somehow refreshing and palate-cleansing - on top a nutty base. What more could a low carb dessert lover want, right?!
I have so many cheesecake recipes on my website already that I think I MAY just love cheesecake more than the regular person. But right now it's still blackberry season and I simply HAD to make a really good keto blackberry cheesecake before autumn sets in for good!
I know you guys like easy desserts, that's why this is a no bake cake. There's two types of no bake cheesecakes - the ones that use gelatin and the ones that rely just on whipping the cream and cream cheese until stiff. I recently posted this rather delicious keto blueberry cheesecake which does not require gelatin (HAVE YOU TRIED IT YET??).
Since I wanted this keto cheesecake to be extra fruity, I decided on using gelatin today. It helps set the blackberry puree and you're able to cut slices with ease. In fact, it's similar to my sugar free strawberry cheesecake (I've served this on numerous occasions to non-low careers and they always love it).
- Almond flour: I always use ground almonds, which is the same as regular almond flour in the US. Super-fine almond flour will also work well here.
- Butter: Choose unsalted.
- Sweetener: I like erythritol monk fruit sweetener blends, but pure erythritol or stevia blends are also fine. If you prefer, choose allulose or even xylitol. (Be aware that xylitol is toxic for dogs).
- 1 teaspoon Vanilla extract
- Cream cheese: Should be full fat. For cheesecakes, I like to use quality brands such as Philadelphia. They stay firm and are easy to whip. With no name cream cheese it may be easier to bring it to room temperature before using for a smooth result.
- Cream: Here in the UK we say double cream, in the US it's heavy cream.
- Fresh Blackberries (previously frozen berries also work)
- Lemon juice and zest
- Gelatin: I used a 12g sachet of Dr Oetker gelatine, which I dissolved in 2 tablespoons water. One sachet sets 1 pint of liquid. 1 sachet is equivalent to 4 gelatin leaves.
- Sweetener: As above. Do make sure you're using a powdered sweetener such as powdered erythritol to avoid grittiness.
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
Make the crust: Mix the almond flour with the softened butter, sweetener and vanilla.
Line a 20 cm springform with parchment paper. Press the batter into the springform with your hands. Use the back of a teaspoon to smoothen the edges and base.
Next, whip the cream until nice and firm. Set aside.
Blend the blackberries until smooth. I used an immersion blender for this.
Optional: Pass the berries through a fine sieve or use a muslin cloth to remove the seeds. Set aside.
Blend the cream cheese, lemon juice, zest and powdered sweetener until smooth with a hand mixer.
Dissolve the gelatine according to your manufacturer's instructions. Mine dissolved in 2 tablespoon hot water. Let it sit a little while to bloom. Then pour the liquid gelatin into the blackberry mix and stir.
Now add the blackberry mix to the cream cheese mixture and blend until combined.
Last, add the whisked double/heavy cream and briefly blend until just combined.
Pour the low carb no bake cheesecake filling into the springform, cover and chill at least 4 hours or, even better, overnight in the fridge. Carefully cut along the edges of the springform before slowly releasing the cake.
Decorate to your liking - I piped whipped cream around the edges and topped the cake with blackberries.
For the best slicing, use the same trick for your sugar free cheesecake that I learned from my Gran: Simply put the entire cake in the freezer for 10 - 15 minutes before slicing. You'll get even more razor-sharp edges if you run water over the knife beforehand and clean the blade between cuts.
No gelatin: It's possible to make this recipe without gelatin by cooking up a blackberry syrup. Simply cook the blackberries for about 10 to 15 minutes over a low to medium heat and add the low carb sweetener to the berries instead of to the cream cheese mix. This helps reduce the liquid and thickens the syrup. Then, pass the berries through a sieve and stir ¼ teaspoon of xanthan gum into the syrup to thicken it. Cool fully, then proceed with the recipe.
Make it dairy-free: Use whipped coconut cream instead of the dairy cream and choose a dairy free cream cheese. For the base, choose coconut oil instead of the butter.
Make it nut free: Use a mix of shredded coconut and sesame seed flour instead of the almond flour. Pulse the desiccated coconut in a food processor to make it finer before using.
Single serve cheesecakes: Don't want to make a big cake? Simply adjust the recipe - you could halve it, for example - and make mini cheesecakes. Instead of using a springform, press the almond flour base into ramekins and pipe the blackberry cheesecake filling on top.
Use different berries: The recipe works with raspberries, strawberries or blueberries.
Store the cheesecake in the fridge for up to 4 days or freeze for up to 3 months.
Defrost it overnight in the fridge and decorate before serving.
More Cheesecake Recipes
Got more blackberries to use up? Make a batch of my Low Carb Blackberry Muffins!
Tried this recipe? Give it a star rating below!
Keto Blackberry Cheesecakefrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 20 cm springform pan
- 16 ounces full fat cream cheese 450g
- 1 cup double/ heavy whipping cream 240g
- 2 cup blackberries 300g / 10.6 oz
- 1 sachet gelatine or 4 leaves gelatine (12g + 2 tablespoon hot water)
- 2 tablespoon lemon juice
- Grated zest of 1 lemon
- 6 tablespoon powdered sweetener
- Optional: more blackberries and 1 cup whipped cream to decorate
- Line the base of a springform (20 cm diameter) with parchment paper.
- Make the crust: Mix the ground almonds/almond flour with the softened butter, sweetener and vanilla. Press into the springform with your hands. Use the back of a teaspoon to smooth the edges and base.
- Whip the cream until nice and firm. Set aside.
- Blend the blackberries until smooth with a stick blender. Option to pass through a fine sieve or use a muslin cloth to remove the seeds. Set aside.
- Blend the cream cheese, lemon juice, zest and powdered sweetener until smooth with a hand mixer.
- Dissolve the gelatine according to your manufacturer's instructions. Mine dissolved in 2 tablespoon hot water.
- Pour liquid gelatine into the blackberry mix and stir.
- Add blackberry mix to the cream cheese mix and blend until combined. Then add the whisked double/heavy cream and briefly blend until just combined.
- Pour the cheesecake filling into the springform, cover and chill at least 4 hours or, even better, overnight in the fridge.
- Decorate your cake and enjoy!