Desserts/ Gluten Free/ Low Carb

Keto Blackberry & Lime Cheesecake

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This keto blackberry and lime cheesecake is a perfect way to use up any leftover blackberries after the seasonal picking.  Or you could use frozen.   The tartness of them both gives a nice contrast to the creaminess of the cheesecake.  Almost refreshing and perhaps a great morning pick me up! ha ha!

Low Carb & Gluten Free Cheesecake

I made a hazelnut crust for the bottom of this low carb cheesecake mainly because I had a lot of hazelnut flour to hand.   It actually goes very well with the blackberry and lime but if you don’t have hazelnut flour to hand, try another low carb flour instead.  Grind up some nuts, add some butter and low carb sweetener, perhaps a bit of spice and voila! Cheesecake base!



When adding the blackberry mixture I was trying a swirl effect as you can see by the picture below.  I poured the fruit topping on top then swirled it with a spoon.  I probably got a bit carried away and it could have been neater and more refined but I could not stop swirling.  You could bake this cheesecake with just the topping on top with no swirling.  Or go crazy and mix it all up!   I loved the bright colour of this too.  Makes you wonder how people can eat dull brown food (not sure what that is, but my life is a plate full of colourful veggies and berries!).  With the odd glass of wine. 

blackberry cheesecake


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blackberry cheesecake

Blackberry & Lime Cheesecake

A creamy cheesecake with blackberry & lime on a nut crust.
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Course: Dessert
Cuisine: American
Keyword: Cheesecake recipe
Prep Time: 20 minutes
Cook Time: 55 minutes
Chilling time: 6 hours
Total Time: 7 hours 15 minutes
Servings: 10 slices
Calories: 402kcal
Author: Angela Coleby



  • 2 cups hazelnut flour
  • 1/3 cup butter, unsalted
  • 2 tablespoons erythritol


  • 16 oz cream cheese softened
  • 250 ml whipping/heavy cream
  • 10 oz blackberries fresh or frozen
  • 2 limes juice & rind
  • 1/2 cup erythritol
  • 2 eggs


  • Preheat the oven to 180C/350F degrees.
  • Line the bottom of a spring-form cake tin with greaseproof or parchment paper.
  • Melt the butter in a saucepan.
  • Add the hazelnut flour and sugar substitute. Mix thoroughly until the mixture looks like glossy breadcrumbs.
  • Spoon the mixture into the cake tin and use a spoon to spread evenly, pressing the mixture down evenly.
  • Bake in the oven for 15 minutes.
  • Remove from the oven and place in the fridge to cool.
  • Place the cream cheese in a bowl and blend with the sugar substitute. I used a hand blender.
  • Add the eggs, cream, lime juice, lime rind and continue to blend until smooth.
  • In a separate bowl or even a jug, use a hand blender to blitz the blackberries until smooth.
  • Add the blackberry mixture to the cream cheese mixture and stir thoroughly until even in colour.
  • Pour over the hazelnut base and bake in the oven for 30-40 minutes until the centre has a slight firmness. (Don't worry about too much wobble).
  • Allow to cool, then place in the fridge overnight.


The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.


Serving: 1slice | Calories: 402kcal | Carbohydrates: 10g | Protein: 8g | Fat: 37g | Fiber: 3.5g
Tried this recipe?Mention @Divalicious_Recipes or tag #divaliciousrecipes

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  • Reply
    July 29, 2017 at 11:14 am

    is it possible to replace the hazelnut flour for walnut flour?

    • Reply
      Angela Coleby
      July 29, 2017 at 11:16 am

      Of course and what a delicious flavour combination that would be!

  • Reply
    April 15, 2017 at 11:47 pm

    What type of low carb sweetener did you use?

    • Reply
      Angela Coleby
      April 16, 2017 at 9:07 am

      I use erythritol, but if that’s not available I use xylitol

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