Keto Blackberry Cheesecake
Nothing says summer like this citrusy Keto blackberry cheesecake. It is creamy, refreshing, slightly tangy, and will curb your sweet cravings. This cheesecake is also egg-free, gluten-free, and fuss-free.
How to Make It
Step 1
Preheat your oven to 180C/350F and line a springform pan with parchment paper. To a bowl, add the almond flour, coconut flour, 2 tbsp of powdered erythritol, ½ tsp vanilla extract, and melted butter. Whisk to combine.
Step 2
Transfer the crumb to the springform pan and press with your hands until an even layer forms. Place the springform pan in the oven and bake for 10 minutes. Take the pan out of the oven and let the crust cool.
Step 3
Add the blackberries to a bowl. Blend with a stick blender until smooth. Add the heavy cream to another bowl and beat using a hand mixer until firm. Set the bowls aside.
Step 4
Mix the gelatin and lemon juice in a bowl. Set the bowl aside and let the gelatin bloom. Add the boiling water and whisk until the gelatin is completely dissolved.
Step 5
To a large bowl, add the room temperature cream cheese, lemon zest, and 6 tbsp of powdered erythritol. Beat using a hand blender until smooth. Add the pureed blackberries and dissolved gelatin mixture and beat.
Step 6
Add the whipped cream to the cheesecake mixture and mix briefly until incorporated. Pour the cheesecake mixture over the crust and spread. Smooth the surface using an offset spatula and transfer it to the fridge.
Step 7
Let the cheesecake set for 4 hours at least, preferably overnight. Cut the cheesecake into 12 slices. Garnish with fresh blackberries and mint leaves. Serve cold.
Ingredients
- Almond flour
1 cup
- Coconut flour
0.25 cup
- Melted Butter
0.25 cup
- Powdered Erythritol (Icing Sugar)
8 tbsp
- Vanilla extract
0.5 tsp
- Gelatin
2 tbsp
- Lemon juice
2 tbsp
- Boiling Water
2 tbsp
- Cream cheese
450 g
- Heavy Whipping Cream
0.75 cup
- Blackberries
1 cup
- Lemon Peel Or Zest Raw (Copy)
1 tbsp