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Keto Pineapple Cheesecake (Low-Carb Version) - Creamy, Bright, and Simple

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 3/4 cups blanched almond flour
  • 3 tbsp coconut flour (for structure)
  • 1/4 cup powdered erythritol or allulose
  • 1/4 tsp fine sea salt
  • 6 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • 24 oz (680 g) full-fat cream cheese, softened
  • 2/3 cup powdered erythritol or a 50/50 blend of erythritol and allulose
  • 1/2 cup sour cream (room temperature)
  • 3 large eggs (room temperature)
  • 1 tsp pure vanilla extract
  • 1 1/2–2 tsp pineapple extract (adjust to taste)
  • 1–2 tbsp heavy cream, if needed for texture
  • Pinch of salt
  • 1/2 cup water
  • 1/2 cup strong-brewed unsweetened pineapple herbal tea or water
  • 2–3 tsp unflavored gelatin
  • 2–3 tbsp allulose (preferred for smoothness) or erythritol, to taste
  • 1/2–1 tsp pineapple extract
  • Optional: 1–2 drops natural yellow coloring or turmeric for hue

Method
 

  1. Prep the pan: Line the bottom of a 9-inch springform pan with parchment and grease the sides. Preheat oven to 325°F (165°C). Place a rack in the lower-middle position.
  2. Make the crust: In a bowl, mix almond flour, coconut flour, sweetener, and salt. Stir in melted butter and vanilla until it resembles damp sand. Press evenly into the prepared pan, going 1 inch up the sides.
  3. Par-bake: Bake the crust for 10–12 minutes, until lightly golden and set. Cool on a rack while making the filling. Reduce oven to 300°F (150°C).
  4. Beat the cream cheese: In a large bowl, beat softened cream cheese on medium-low until smooth and fluffy, 1–2 minutes. Avoid whipping in too much air.
  5. Add sweetener and sour cream: Mix in powdered sweetener, salt, and sour cream until smooth. Scrape bowl as needed.
  6. Flavor it: Add vanilla and 1 1/2 tsp pineapple extract. Taste and add up to 1/2 tsp more if you want a bolder pineapple note. If the mixture seems very thick, blend in 1–2 tbsp heavy cream.
  7. Add eggs: Beat eggs lightly in a separate cup. On low speed, mix into the batter just until combined. Don’t overmix.
  8. Prepare for baking: Wrap the outside of the springform with heavy-duty foil to prevent leaks. Place the pan on a baking sheet. Optional but helpful: set a separate pan with hot water on the lower rack to create gentle steam and minimize cracks.
  9. Fill and bake: Pour the batter over the cooled crust and smooth the top. Bake at 300°F for 50–65 minutes, until edges are set and the center wobbles slightly like gelatin.
  10. Cool gradually: Turn off the oven, crack the door, and let the cheesecake rest inside for 45 minutes. Then remove and cool to room temperature.
  11. Chill: Refrigerate uncovered for at least 6 hours, preferably overnight, to set the texture and flavor.
  12. Make the topping: Sprinkle gelatin over 1/2 cup cool water to bloom for 5 minutes. Warm the pineapple tea or additional water in a small saucepan over low heat with allulose and pineapple extract until steaming. Stir in the bloomed gelatin until fully dissolved. Add coloring if desired. Let cool to room temp; it should be pourable but not hot.
  13. Top the cheesecake: Release the chilled cheesecake from the springform ring but keep it on the base. Spoon or gently pour the gel topping over the surface, tilting to spread. Chill 1–2 hours until set.
  14. Serve: Slice with a hot, dry knife for clean edges. Garnish with a few tiny pieces of fresh pineapple for looks if you like, but note it adds sugar; keep it minimal or skip to stay strict keto.