Low Carb Cherry Cheesecake

Indulge in the luscious, guilt-free decadence of this Low Carb Cherry Cheesecake, a dessert that's as beautiful as it is satisfying! Featuring a buttery almond flour crust and a creamy, tangy cheesecake filling, this low-carb masterpiece is sweetened with erythritol to keep it sugar-free and keto-friendly. The crowning glory is a vibrant cherry topping, made with fresh or frozen cherries and a touch of lemon for a bright, fruity finish. With just 20 minutes of prep time and a perfect balance of rich and refreshing flavors, this cheesecake is ideal for special occasions or everyday indulgence. Whether you're following a low-carb lifestyle or simply looking for a healthier dessert, this silky-smooth cheesecake will have everyone coming back for seconds!

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:55 mins

Total Time:75 mins

Servings: 12

Ingredients

• 1.5 cups Almond flour
• 0.25 cups Unsalted butter, melted
• 0.25 cups Granulated erythritol
• 24 oz Cream cheese, softened
• 0.75 cups Granulated erythritol
• 3 Eggs
• 1 tsp Vanilla extract
• 0.5 cups Heavy cream
• 1 cups Fresh or frozen cherries, pitted and halved
• 0.25 cups Water
• 1 tbsp Lemon juice
• 1 tsp Cornstarch or xanthan gum

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

In a medium mixing bowl, combine almond flour, melted butter, and 0.25 cups of granulated erythritol to form the crust. Mix until well combined.

Step 3

Press the crust mixture into the bottom of a 9-inch springform pan, ensuring an even layer. Bake for 10 minutes, then set aside to cool.

Step 4

In a large mixing bowl, combine softened cream cheese and 0.75 cups of erythritol. Beat with an electric mixer until smooth and creamy.

Step 5

Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract and heavy cream, mixing until the batter is fully combined and smooth.

Step 6

Pour the cheesecake batter over the pre-baked crust, smoothing the top with a spatula.

Step 7

Bake at 325°F (165°C) for 45 minutes or until the centre slightly jiggles when shaken.

Step 8

While the cheesecake is baking, prepare the cherry topping. In a small saucepan, combine cherries, water, lemon juice, and cornstarch.

Step 9

Heat the mixture over medium heat, stirring continuously until the sauce thickens and bubbles. Remove from heat and let it cool to room temperature.

Step 10

Once the cheesecake has baked, let it cool in the pan for about an hour before chilling it in the refrigerator for at least 4 hours or overnight.

Step 11

Before serving, top the chilled cheesecake with the cherry mixture, spreading it evenly across the top.

Step 12

Slice and serve. Enjoy your low carb cherry cheesecake!

Nutrition Facts

Serving size	(1584.7g)

Amount per serving	% Daily Value*
Calories	4401.0

Total Fat 412.7g	0%
Saturated Fat 207.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1560.5mg	0%
Sodium 2470.6mg	0%
Total Carbohydrate 298.7g	0%
Dietary Fiber 18.6g	0%
Total Sugars 50.3g
Protein 95.5g	0%

Vitamin D 123IU	0%
Calcium 1110.0mg	0%
Iron 10.8mg	0%
Potassium 1255.8mg	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: 70.2%

Protein: 7.2%

Carbs: 22.6%