🍓 Keto Triple-Berry Cheesecake

🍓 Keto Triple-Berry Cheesecake

Makes: one 9-inch cheesecake, about 12 servings

Estimated net carbs: ~6–8 g per slice, depending on the amount of berries and sweetener used.

Almond-flour crust

• 1½ cups almond flour

• ¼ cup melted butter

• 2 Tbsp powdered monk fruit/allulose blend

• ½ tsp cinnamon

• Pinch of sea salt

Mix everything together and press firmly into the bottom of a greased 9-inch springform pan. Bake at 350°F for 8–10 minutes. Remove and cool slightly.

Cheesecake filling

• 24 oz full-fat cream cheese, softened

• ¾ cup powdered allulose or monk-fruit/allulose sweetener

• ¾ cup full-fat sour cream

• 3 large eggs, room temperature

• 1 tsp pure vanilla extract

• 1 Tbsp fresh lemon juice

• 1 tsp lemon zest, optional

• Pinch of sea salt

Reduce oven to 325°F.

Beat the cream cheese and sweetener until smooth. Add sour cream, vanilla, lemon juice, zest and salt. Mix until creamy.

Add the eggs one at a time on low speed, mixing just until incorporated. Avoid overbeating once the eggs are added.

Pour over the crust and bake for approximately 50–65 minutes. The outside should be set while the center still has a slight jiggle.

Turn off the oven, crack the door and allow the cheesecake to cool inside for about 30 minutes. Then cool completely and refrigerate for at least 6 hours—overnight is even better.

🤍 Creamy topping

• ¾ cup heavy whipping cream

• 4 oz cream cheese or mascarpone, softened

• 2–3 Tbsp powdered keto sweetener

• ½ tsp vanilla

Whip the heavy cream to soft peaks. Separately beat the cream cheese, sweetener and vanilla until smooth, then gently fold in the whipped cream.

Spread a generous layer over the completely chilled cheesecake.

🫐 Fresh berry topping

To recreate the look in your photo, use approximately:

• 1 cup blackberries around the outside

• ¾ cup raspberries

• ¾ cup blueberries

• ½–¾ cup sliced or whole strawberries in the center

Enjoy!!!

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