This keto cranberry cheesecake is a delicious blend of tart cranberries with a creamy cheesecake on a base with warm spices. A tasty low carb and gluten-free festive treat.
If you have any leftover keto cranberry sauce this is a great recipe to use it. Or any excuse to make a cheesecake!
We enjoyed this more than we had anticipated as we thought the cranberries may make this dessert too tart. But we were wrong. I used a creamy baked cheesecake recipe that worked perfectly.
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Carbs in Cranberries
Cranberries are relatively low in carbohydrates. One cup (about 100 grams) of raw, unsweetened cranberries contains approximately 12 grams of carbohydrates and 7 grams of net carbs.
Making a cheesecake into a low carb dessert is easy and gives you a delicious treat.
- Almond flour - finely ground almond flour is preferable.
- Brown monkfruit - we used this sweetener for the cheesecake base but any other low carb sweetener can be used.
- Melted butter - unsalted.
- Spices - we flavored the cheesecake base with nutmeg and cinnamon.
- Cream cheese - softened.
- Sour cream - when baking a cheesecake we like to use sour cream. Greek yogurt can be substituted.
- Cranberry sauce - use leftover cranberry sauce or make your own sugar free version.
- Allulose - used in the cheesecake for the sweetener, but any other low carb sweetener can be use.
- Orange zest - adds a great flavor with the cranberry sauce to the filling.
How to make low carb cranberry cheesecake
We have chosen to make this cheesecake in a water bath as you would for a New York cheesecake for a smooth and light cheesecake. Using a water bath can make a significant difference in the texture and appearance of your cheesecake. It's an extra step, but it's well worth the effort to achieve a perfectly creamy and crack-free dessert.
Mix the cheesecake base together.
Press in the bottom of a spring form cake tin and chill.
Whisk the cheesecake mixture until smooth.
Spoon in the cranberry sauce.
Swirl the sauce for a light distribution and bake in a water bath.
Decorate with cranberry sauce and whipped cream.
Keto cranberry sauce
Making a sugar free cranberry sauce is easy. In a saucepan, combine one cup of cranberries, ¼ cup water, ¼ cup powdered monk fruit or other low carb sweetener and 1 tablespoon of orange zest. Simmer over low heat until the cranberries burst and the sauce thickens, about 10-15 minutes. Stir in ½ teaspoon vanilla extract and let it cool.
Use a springform pan with a tight seal to prevent water from leaking into the cheesecake. You can also wrap the pan in aluminum foil to further seal it.
Make sure to preheat your oven before you start the baking process. This ensures consistent heat throughout the baking time.
If you don't want to make this cheesecake in a water bath, if can be baked in the oven for 45-50 minutes or until the edges are set, but the center still has a slight jiggle.
The cranberry cheesecake should be stored in the refrigerator. Immediately after it has cooled to room temperature, cover it with plastic wrap or aluminum foil or place it in an airtight container. Be sure to cover it tightly to prevent moisture loss and the absorption of odors from the refrigerator.
Cheesecake easily absorbs odors from the refrigerator, so it's best to store it away from strongly flavored or aromatic foods. Consume this low carb cheesecake within the first few days of being made. The longer it sits in the refrigerator, the texture can change, and it may lose some of its freshness.
Serving the cheesecake
When you're ready to serve the cheesecake, take it out of the refrigerator about 30 minutes before serving to allow it to come to a slightly cooler than room temperature. This enhances the flavor and creaminess.
Keto Cranberry Cheesecake
- 1 cup cranberry sauce
- ½ cup whipping cream
Make the base
- In a mixing bowl, add the almond flour, cinnamon, nutmeg and brown monk fruit and mix to combine.
- Add the melted butter and mix until well combined.
- Press the crust mixture evenly into the bottom of a 9-inch (23 cm) springform pan to form the cheesecake base. You can use the back of a spoon to smooth it out. Place in the fridge to chill.
Make the cheesecake
- Preheat your oven to 325°F (163°C).
- In another bowl, beat the softened cream cheese until it becomes smooth and creamy. Add the allulose and continue to beat until well combined.
- Add the eggs, one at a time, beating after each addition. Mix in the vanilla extract, sour cream, and orange zest.
- Pour the cheesecake filling over the prepared crust in the springform pan.
- Gently swirl the cranberry sauce into the cheesecake mixture.
- Carefully place the springform pan inside a larger baking dish or roasting pan. Add hot water to the larger pan, creating a water bath that comes about halfway up the sides of the springform pan.
- Bake in the preheated oven for 45-50 minutes or until the edges are set but the center still has a slight jiggle.
- Turn off the oven, crack the oven door, and let the cheesecake cool in the water bath for about an hour.
- Remove the cheesecake from the water bath, cover it, and refrigerate for at least 4 hours or overnight.
Make the Topping
- In a medium bowl, whisk the whipping cream until firm.
- Spoon the cranberry sauce over the top of the cheesecake and pipe the cream along the edges.
- Slice, serve and enjoy!
The information shown is an estimate provided by an online nutrition calculator.