Sweeten your keto routine with this low-carb version of a classic dessert that’s insanely rich, creamy, and delicious!
Cheesecake might be the world’s most perfect dessert. It sits at the intersection of cake and pie, combining a delectable crust with a fluffy cake-like filling and sweet topping. What’s not to love? The carbo-load, apparently.
When my partner embraced a low-carb lifestyle, a lot of my favorite desserts were suddenly off the table. I want to support his health goals, so I put a lot of effort into finding recipes that satisfy my sweet tooth while aligning with his dietary needs. Enter this keto blackberry cheesecake recipe! It skips the sugar and flour I’m used to in favor of lower-carb substitutes that deliver surprisingly similar flavors and textures. You get a crust that’s not unlike the graham cracker version my mom used to make and a rich, creamy filling with notes of vanilla and a light touch of lemony zest. The blackberry topping is literally the icing on this cake, adding sweet-tart tanginess and a bit of earthy crunch from the chia seeds to perfectly balance the richness of the cheesecake.
Another surprise? I had no trouble finding almond flour and several types of sugar substitutes at my local grocery store. And don’t be intimidated by the time commitment of this recipe! For most of it, you’re free to live your life as the cheesecake chills in the fridge. It’s important for achieving a gorgeous and tasty result, so just embrace this as a make-ahead dessert. I promise it’ll be an eye-catching hit at any get-together!
The lowdown on low-carb sugar substitutes
When it comes to low-carb baking, sugar substitutes play a key role in achieving sweetness without added sugar. Options such as monk fruit, erythritol, and allulose are popular choices. These sweeteners are often blended to closely mimic the taste and texture of traditional sugar in baked goods, providing the right amount of sweetness and helping with browning, structure, and moisture. Each has distinct properties—erythritol lends bulk and mild sweetness, monk fruit offers a sugar-like flavor without carbs, and allulose provides a softer texture. Choosing the right blend means you can enjoy desserts that are both satisfying and keto-friendly. For a deeper dive into one of the most common low-carb sweeteners, the pros at Pepper Porch have created A Guide To Erythritol that walks you through everything you need to know.
How do I store leftovers?
Store leftover blackberry cheesecake in an airtight container in the fridge for up to 5 days. It may soften a bit as the fruit topping releases moisture over time. You can also freeze this dessert for up to 3 months. Thaw overnight in the fridge or at room temp for about 1 hour. Never let dairy-based desserts sit at room temp for more than 2 hours.
Similar recipes to try
Hungry for more low-carb desserts? Check out this Keto Peanut Butter Brownies Recipe, these Easy Chocolate Keto Fat Bombs, this recipe for Keto Lemon Cake With Lemon Frosting, this one for Keto Chocolate Custard Pot De Crème, these Fudgy Keto Brownies, and this recipe for Festive Keto Red Velvet Cake.
Keto Blackberry Cheesecake Recipe
Ingredients
For the Crust:
- 2 cups almond flour
- 1/3 cup butter melted
- 2 tablespoons 1:1 brown sugar substitute blend of monk fruit sweetener and erythritol or allulose
For the Filling:
- 16 ounces cream cheese softened
- 2/3 cup powdered sugar substitute such as powdered erythritol
- 2 eggs
- 1/2 teaspoon vanilla extract
- 2 teaspoons lemon juice
For the Topping:
- 6 ounces fresh blackberries
- 1 tablespoon water
- 1 tablespoon 1:1 granulated sugar substitute blend of monk fruit sweetener and erythritol or allulose
- 1/2 tablespoon chia seeds
Instructions
Make the Crust:
- Preheat the oven to 350°F.
- In a medium bowl, combine the almond flour, butter, and brown sugar substitute. Transfer the mixture to a pie plate and press it down firmly into the bottom and sides to form the crust.
- Bake the crust for 10 minutes. Remove it from the oven and set aside for now. Leave the oven on.
Make the Filling:
- Place the softened cream cheese, powdered sugar substitute, eggs, vanilla, and lemon juice in a large bowl. Use a stand mixer or hand mixer to beat the mixture until well combined and creamy.
Assemble, Bake, and Chill the Cheesecake:
- Pour the filling into the pre-baked crust. Place the cheesecake in the 350°F oven for 10 minutes. Lower the temperature to 250°F and continue baking until the filling is fully set on top but not cracking, approximately 30 to 35 minutes.
- Remove the cheesecake from the oven and let it cool for about 20 minutes at room temperature. Move it to the refrigerator to set and chill overnight.
Make the Topping:
- After the cheesecake has chilled in the fridge overnight, prepare your blackberry sauce. Heat the blackberries and water in a small saucepan over medium heat. Let the mixture cook for about 5 to 10 minutes, stirring often and mashing the berries as they get soft.
- Stir the sugar substitute and chia seeds into the blackberry mixture. Cook for another 1 minute, then remove from heat.
- Let the sauce sit for 5 minutes to thicken up and cool down. Pour the cooled sauce over your chilled cheesecake. Serve immediately or after chilling again, if desired.
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