Keto Cherry Cheesecake

Indulge in the creamy decadence of this Keto Cherry Cheesecake, a luscious low-carb dessert that’s both irresistible and guilt-free. Featuring a buttery almond flour crust, a velvety cream cheese filling, and a naturally sweetened cherry topping, this keto-friendly treat is perfect for satisfying your sweet tooth while staying on track. With just a hint of vanilla and a tangy burst of fresh cherries, every bite offers a beautiful balance of flavor and texture. Ideal for special occasions or a weeknight indulgence, this cheesecake uses erythritol and gelatin for a sugar-free twist without compromising on taste. Simple to prepare with only 20 minutes of prep time, this delightful dessert makes 12 satisfying servings and is sure to be a crowd-pleaser! Perfectly chilled and bursting with flavor, it’s the ultimate guilt-free dessert for keto lovers.

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:75 mins

Total Time:95 mins

Servings: 12

Ingredients

• 1.5 cups Almond flour
• 3 tablespoons Erythritol
• 1 quarter cup Unsalted butter, melted
• 24 ounces Cream cheese, softened
• 1 cup Powdered erythritol
• 2 teaspoons Vanilla extract
• 3 large Eggs, room temperature
• 1 cup Heavy cream
• 1 cup Cherries, pitted and halved
• 1 tablespoon Lemon juice
• 1 teaspoon Gelatin
• 3 tablespoons Water

Directions

Step 1

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Step 2

In a medium bowl, mix together the almond flour and 3 tablespoons of erythritol. Add the melted butter and stir until the mixture becomes crumbly.

Step 3

Press the crust mixture evenly into the bottom of the prepared springform pan. Bake for 10-12 minutes until lightly golden. Set aside to cool.

Step 4

In a large mixing bowl, beat the softened cream cheese and 1 cup of powdered erythritol until smooth and creamy.

Step 5

Add the vanilla extract and one egg at a time, beating well after each addition. Continue to beat until the mixture is smooth.

Step 6

Slowly add the heavy cream to the cream cheese mixture, beating on low speed until combined.

Step 7

Pour the cheesecake batter over the cooled crust, spreading it evenly with a spatula.

Step 8

Bake the cheesecake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door ajar for about 1 hour.

Step 9

While the cheesecake cools, prepare the cherry topping. In a small saucepan, combine the cherries, lemon juice, and the remaining 3 tablespoons of water. Sprinkle gelatin over the top and let it sit for a minute.

Step 10

Cook the cherry mixture over medium heat, stirring frequently, until the cherries are soft and the gelatin is dissolved.

Step 11

Remove from heat and allow to cool to room temperature, then pour over the cooled cheesecake.

Step 12

Chill the cheesecake in the refrigerator for at least 4 hours, or until fully set.

Step 13

Once set, run a knife around the edge of the cheesecake and release it from the springform pan. Slice and serve chilled.

Nutrition Facts

Serving size	(1945.8g)

Amount per serving	% Daily Value*
Calories	6055.6

Total Fat 596.9g	0%
Saturated Fat 322.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 2068.0mg	0%
Sodium 2497.5mg	0%
Total Carbohydrate 370.6g	0%
Dietary Fiber 18.6g	0%
Total Sugars 52.0g
Protein 97.2g	0%

Vitamin D 123IU	0%
Calcium 1147.3mg	0%
Iron 10.8mg	0%
Potassium 1302.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 74.2%

Protein: 5.4%

Carbs: 20.5%