Low Carb Classic Cheesecake with Cherry Topping

Indulge in the creamy decadence of this Low Carb Classic Cheesecake with Cherry Topping, a keto-friendly twist on a timeless dessert. With a buttery almond flour crust and a rich, velvety cream cheese filling, this cheesecake delivers all the indulgence you crave without the carb overload. Sweetened with granulated erythritol to keep it sugar-free, and topped with a vibrant, tangy sugar-free cherry pie filling, it’s the perfect guilt-free treat. This crowd-pleasing dessert is easy to prepare, with just 20 minutes of prep and a bake time of 60 minutes, making it ideal for special occasions or a simple weeknight indulgence. Serve chilled for the ultimate creamy texture, and enjoy a low-carb dessert that’s as beautiful as it is delicious.

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 12

Ingredients

• 1.5 cups Almond flour
• 0.25 cups Granulated erythritol (or preferred low-carb sweetener)
• 0.33 cups Unsalted butter, melted
• 24 ounces Cream cheese, softened
• 1 cup Granulated erythritol (or preferred low-carb sweetener), for filling
• 2 teaspoons Vanilla extract
• 3 large Eggs
• 1 cup Sour cream
• 1 cup Sugar-free cherry pie filling

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

In a medium bowl, combine almond flour and 0.25 cup granulated erythritol. Stir in the melted butter until well mixed.

Step 3

Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.

Step 4

Bake the crust for 10 minutes, then remove and let it cool while preparing the filling.

Step 5

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

Step 6

Add in vanilla extract and mix well.

Step 7

On medium speed, add the eggs one at a time, mixing just until combined after each addition.

Step 8

Gently blend in the sour cream until the mixture is smooth.

Step 9

Pour the cream cheese filling over the cooled crust, smoothing the top with a spatula.

Step 10

Bake the cheesecake for 50 minutes. It should be set around the edges but still slightly jiggly in the center.

Step 11

Turn off the oven, slightly open the door, and let the cheesecake cool inside the oven for another hour to prevent cracking.

Step 12

Transfer to the refrigerator and chill for at least 4 hours or overnight.

Step 13

Once chilled, carefully remove the cheesecake from the springform pan.

Step 14

Spread the sugar-free cherry pie filling evenly over the top of the cheesecake just before serving.

Nutrition Facts

Serving size	(1824.8g)

Amount per serving	% Daily Value*
Calories	4626.3

Total Fat 433.8g	0%
Saturated Fat 223.9g	0%
Polyunsaturated Fat g
Cholesterol 1596.8mg	0%
Sodium 2596.6mg	0%
Total Carbohydrate 411.7g	0%
Dietary Fiber 17.8g	0%
Total Sugars 51.2g
Protein 101.8g	0%

Vitamin D 123IU	0%
Calcium 1408.5mg	0%
Iron 10.7mg	0%
Potassium 1040.9mg	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: 65.5%

Protein: 6.8%

Carbs: 27.6%