Keto Blackberry Cheesecake
Make this easy keto blackberry cheesecake in only 20 minutes! This fruity no bake cheesecake is gluten free, low carb and addictively good.
Servings: 12
Calories: 309kcal
Equipment
- 20 cm springform pan
Ingredients
Base
- 2 cup almond flour 200g
- ¼ cup butter 50g, melted
- 2 tablespoon powdered sweetener
- 1 teaspoon vanilla extract
Cheesecake Filling
- 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
Instructions
- 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!
Notes
4.4g net carbs per slice. Makes 12 slices.
Place the 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.
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.
Store the cake in the fridge for up to 4 days. Alternatively, freeze for up to 3 months. Defrost in the fridge.
Nutrition
Calories: 309kcal | Total Carbohydrates: 7.5g | Protein: 7.8g | Fat: 30.4g | Saturated Fat: 14.4g | Fiber: 3.1g | Sugar: 3.8g
