Go Back

Keto Cherry Cheesecake - Creamy, Low-Carb, and So Satisfying

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 3/4 cups super-fine almond flour
  • 3 tablespoons powdered erythritol or monk fruit erythritol blend
  • 1/4 teaspoon fine sea salt
  • 5 tablespoons unsalted butter, melted
  • 1/2 teaspoon vanilla extract
  • For the cheesecake filling: 24 ounces cream cheese, softened to room temperature
  • 2/3 cup powdered erythritol or monk fruit erythritol blend
  • 3 large eggs, room temperature
  • 1/2 cup full-fat sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon fine sea salt
  • For the keto cherry topping: 1 1/2 cups pitted cherries (fresh or frozen), roughly chopped
  • 3 tablespoons powdered or granular erythritol
  • 1 teaspoon fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon xanthan gum (optional, for thickening)
  • 2 tablespoons water (plus more as needed)
  • Pinch of salt

Method
 

  1. Prep the pan and oven: Heat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides. Wrap the outside of the pan with foil if your pan tends to leak.
  2. Make the crust: In a bowl, whisk almond flour, sweetener, and salt. Stir in melted butter and vanilla until the mixture looks like damp sand. Press firmly into the bottom of the pan in an even layer.
  3. Par-bake the crust: Bake for 10 minutes, then let cool for at least 10 minutes while you make the filling. Lower the oven to 300°F (150°C).
  4. Beat the cream cheese: In a large bowl, beat cream cheese on medium speed until completely smooth and fluffy, about 2 minutes. Scrape the bowl well.
  5. Add sweetener and flavors: Beat in the powdered sweetener, salt, vanilla, and lemon juice until smooth. Mix in sour cream just until combined.
  6. Add the eggs: Beat in eggs one at a time on low speed, mixing only until incorporated. Do not overmix. Tap the bowl on the counter a few times to release air bubbles.
  7. Fill and smooth: Pour the filling over the crust. Smooth the top with an offset spatula and tap the pan gently to remove extra air.
  8. Bake low and slow: Bake at 300°F for 50–60 minutes. The edges should be set and the center should jiggle slightly like Jell-O. If it looks wet or sloshy, give it another 5–10 minutes.
  9. Cool gradually: Turn off the oven, crack the door, and let the cheesecake sit for 30 minutes. Then remove and cool on the counter until room temperature, about 1–2 hours.
  10. Chill: Cover and chill for at least 6 hours, preferably overnight. This step is key for texture.
  11. Make the cherry topping: In a small saucepan, combine cherries, sweetener, lemon zest, lemon juice, salt, and water. Cook over medium heat, stirring, until cherries soften and release juices, 5–7 minutes.
  12. Thicken (optional): If you prefer a thicker sauce, sprinkle xanthan gum very lightly over the bubbling mixture while whisking constantly. Cook 1–2 more minutes. If too thick, add a splash of water to loosen. Cool to room temperature.
  13. Top and serve: Release the cheesecake from the springform pan. Spoon cherry topping over the chilled cheesecake just before serving. Slice with a hot, clean knife.