Servings: 4 jars
Prep Time: 15 minutes
Chill Time: 1 hour
Ingredients:
For the Cheesecake Layer:
- 8 oz (225g) cream cheese, softened
- 1/4 cup powdered erythritol (or preferred keto sweetener)
- 1/2 cup heavy whipping cream
- 1 tsp vanilla extract
For the Cherry Topping:
- 1 cup fresh or frozen cherries (pitted)
- 2 tbsp water
- 1-2 tbsp powdered erythritol (adjust based on sweetness)
- 1/2 tsp lemon juice
- 1/4 tsp xanthan gum (optional, for thickening)
For the Crust (Optional):
- 1/2 cup almond flour
- 2 tbsp butter, melted
- 1 tbsp powdered erythritol
Instructions:
1. Make the crust (optional but delicious!):
- In a bowl, mix almond flour, melted butter, and erythritol until crumbly.
- Press a spoonful into the bottom of each jar. Set aside.
2. Prepare the cheesecake filling:
- Beat cream cheese and sweetener together until smooth.
- Add vanilla extract and whipping cream. Beat until light, fluffy, and creamy.
3. Make the cherry topping:
- In a small saucepan, combine cherries, water, sweetener, and lemon juice.
- Cook over medium heat until cherries break down slightly (5–7 minutes).
- If you want a thicker sauce, sprinkle in xanthan gum and stir well.
- Let it cool completely.
4. Assemble the jars:
- Spoon the cheesecake mixture over the crust.
- Top with the cooled cherry sauce.
- Chill for at least 1 hour before serving.
Tips:
- Cherries have natural sugar, but a small amount per serving is still keto-friendly. You can also swap cherries with raspberries or strawberries for fewer carbs.
- Use mini jars for portion control!
