Keto Berry Cheesecake

Ingredients

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup melted butter
• 2 tablespoons erythritol (or your preferred keto-friendly sweetener)
• 1/2 teaspoon vanilla extract

For the cheesecake filling:

• 24 oz cream cheese, softened
• 1 cup powdered erythritol (or your preferred keto-friendly sweetener)
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream

For the berry topping:

• 1 cup mixed berries (blueberries, raspberries, strawberries, blackberries)
• 2 tablespoons powdered erythritol (or your preferred keto-friendly sweetener)
• 1 teaspoon lemon juice

Instructions

1. Preheat the oven: Preheat your oven to 325°F (163°C).
2. Prepare the crust:
   • In a mixing bowl, combine almond flour, melted butter, erythritol, and vanilla extract.
   • Press the mixture into the bottom of a 9-inch springform pan, ensuring it’s evenly spread.
   • Bake the crust for about 10 minutes or until it’s lightly golden. Remove from the oven and let it cool.
3. Prepare the cheesecake filling:
   • In a large mixing bowl, beat the softened cream cheese until smooth.
   • Add powdered erythritol and mix until well combined.
   • Add the eggs, one at a time, mixing well after each addition.
   • Mix in the vanilla extract and heavy cream until the filling is smooth and creamy.
   • Pour the filling over the cooled crust.
4. Bake the cheesecake:
   • Place the cheesecake in the oven and bake for about 45-55 minutes, or until the center is slightly jiggly but set.
   • Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for about an hour.
   • Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
5. Prepare the berry topping:
   • In a small saucepan, combine the mixed berries, powdered erythritol, and lemon juice.
   • Cook over medium heat until the berries break down and the mixture thickens, about 5-7 minutes.
   • Let the berry topping cool completely.
6. Assemble the cheesecake:
   • Once the cheesecake is fully chilled, spread the cooled berry topping over the top.
   • Slice and serve. Enjoy your keto-friendly berry cheesecake!

Tips

• Make sure the cream cheese is at room temperature to ensure a smooth filling.
• You can use fresh or frozen berries for the topping. If using frozen berries, thaw them first and drain any excess liquid.
• Store any leftovers in the refrigerator for up to 5 days.