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Keto Cranberry Cheesecake: Indulge without Guilt!

keto cranberry cheesecake
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A delicious and guilt-free keto cranberry cheesecake that combines the tartness of cranberries with a creamy cheesecake base, perfect for satisfying your sweet tooth while staying on a low-carb diet.

Ingredients

Scale
  • 1 ½ cups almond flour
  • ½ cup unsalted butter, melted
  • ¼ cup erythritol (or preferred sweetener)
  • 1 teaspoon vanilla extract
  • 2 cups cream cheese, softened
  • ½ cup sour cream
  • ½ cup erythritol (or preferred sweetener)
  • 3 large eggs
  • 1 cup fresh cranberries
  • 1 tablespoon lemon juice

Instructions

  1. Preheat the oven to 325°F (160°C).
  2. In a bowl, mix almond flour, melted butter, erythritol, and vanilla extract to form the crust.
  3. Press the crust mixture into the bottom of a springform pan and bake for 10 minutes.
  4. In another bowl, beat the cream cheese until smooth, then add sour cream and erythritol, mixing well.
  5. Add eggs one at a time, mixing until fully incorporated.
  6. Fold in cranberries and lemon juice gently into the cheesecake mixture.
  7. Pour the cheesecake mixture over the baked crust and smooth the top.
  8. Bake for 50-60 minutes or until the center is set but slightly jiggly.
  9. Let it cool at room temperature, then refrigerate for at least 4 hours before serving.

Notes

  • For a sweeter cheesecake, adjust the amount of erythritol to taste.
  • Make sure the cream cheese is at room temperature for easier mixing.
  • Top with additional cranberries or a sugar-free cranberry sauce if desired.

Nutrition

Find it online: https://takerecipes.com/keto-cranberry-cheesecake-recipe/