Keto Blackberry Cheesecake Recipe

Introduction:
Hey everyone! Welcome to the kitchen! Today, I’m excited to share my first-ever attempt at making cheesecake—a Keto Blackberry Cheesecake that turned out absolutely delicious. If you’re looking for a low-carb dessert that’s creamy, satisfying, and packed with flavor, you’re in the right place. We’re using almond meal and pecans for a crunchy, nutty crust, and topping it off with fresh blackberries for a touch of sweetness. Let’s dive into this easy, keto-friendly cheesecake recipe!

Ingredients:
For the Crust:
2/3 cup almond meal
1 cup raw pecans
1 stick (1/2 cup) Kerrygold butter, melted
For the Cheesecake Filling:
2 (8-ounce) packages cream cheese, softened (Philadelphia is recommended)
2 large eggs, softened
1/4 teaspoon vanilla extract
2-3 cups Truvia sweetener (to taste)
For the Topping:
1 cup fresh blackberries

Instructions:
Prepare the Crust:
Preheat your oven to 350°F (175°C).
In a large bowl, combine 2/3 cup almond meal and 1 cup crushed raw pecans. If you don’t have a food processor, you can place the pecans in a bag and crush them with a rolling pin.
Pour in the melted butter and mix until all the crumbs are evenly coated and resemble wet sand.
Transfer the mixture into a 9-inch springform pan and press it down firmly to cover the entire bottom. You can use a whisk or the bottom of a glass to help press it down evenly.
Bake the crust in the preheated oven for 10 minutes, then let it cool while you prepare the filling.

Make the Cheesecake Filling:
In a large mixing bowl, beat together 2 packages of softened cream cheese until smooth. You can use a stand mixer or a hand mixer for this.

Add 2-3 cups of Truvia sweetener, adjusting to your taste preference, and continue mixing until well combined.
Mix in 2 softened eggs one at a time, then add 1/4 teaspoon vanilla extract and mix until smooth.

Pour the cheesecake filling over the cooled crust and smooth it out with a spatula.

Add the Topping and Bake:
Scatter 1 cup of fresh blackberries over the top of the cheesecake filling.
Bake in the oven for 20-25 minutes, or until the cheesecake is firm in the center. Keep an eye on it, as baking times can vary. It took me about 27 minutes in my oven.

Chill the Cheesecake:
Let the cheesecake cool completely. You can either chill it in the refrigerator overnight or place it in the freezer for an hour to set.
Once chilled, remove the cheesecake from the springform pan and slice it into 8 pieces.

Serve and Enjoy:
Serve the cheesecake chilled and enjoy the delicious keto-friendly treat!

Conclusion:
And there you have it—my first-ever Keto Blackberry Cheesecake! I’m thrilled with how this turned out, and I hope you’ll be just as excited to try it. The combination of the nutty crust, creamy filling, and fresh blackberries is truly delightful. If you enjoyed this recipe, be sure to give it a thumbs up and subscribe for more keto-friendly and delicious recipes. Thanks for joining me in the kitchen, and happy baking!

Created by : Myskinnyplate