Keto Blackberry Cheesecake
Make this easy keto blackberry cheesecake in only 20 minutes! This fruity no bake cheesecake is gluten free, low carb and addictively good.
Nutrition Facts
Ingredients
Instructions
Line the base of a springform (20 cm diameter) with parchment paper.
Make the crust: Mix the ground almonds/almond flour with the softened butter, sweetener and vanilla. Press into the springform with your hands. Use the back of a teaspoon to smooth the edges and base.
Whip the cream until nice and firm. Set aside.
Blend the blackberries until smooth with a stick blender. Option to pass through a fine sieve or use a muslin cloth to remove the seeds. Set aside.
Blend the cream cheese, lemon juice, zest and powdered sweetener until smooth with a hand mixer.
Dissolve the gelatine according to your manufacturer's instructions. Mine dissolved in 2 tbsp hot water.
Pour liquid gelatine into the blackberry mix and stir.
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Continue Reading at Sugarfreelondoner →Chef's Notes
4.4g net carbs per slice. Makes 12 slices.
Place the cake in the freezer for 10 - 15 minutes before slicing. You'll get even more razor-sharp edges if you run water over the knife beforehand and clean the blade between cuts.
Gelatin: I used a 12g sachet of Dr Oetker gelatine, which I dissolved in 2 tablespoons water. One sachet sets 1 pint of liquid. 1 sachet is equivalent to 4 gelatin leaves.
Store the cake in the fridge for up to 4 days. Alternatively, freeze for up to 3 months. Defrost in the fridge.
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Reviews from the Original Source
Outstanding recipe and unbeatably good. Used monk fruit instead of Stevia, ended up adding 6 tablespoons to the filling since it is slightly less sweet but wow! Thanks so much for this great share.
Quite excellent. I made it for Thermomix and it is a great favourite with our family.
This was delicious! I did increase the sweetener (my blackberry purée wasn’t very sweet).
Love the recipe. It’s so simple and delicious
Brilliant recipe well done Katrin
A well written recipe and absolutely delicious! Thanks for sharing this and it's a keeper!
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