Keto Cranberry Cheesecake
Servings: 10 slices
Calories: 520kcal
Enjoy a keto cranberry cheesecake with a spiced base topped with a rich and smooth cheesecake with a cranberry sauce swirled through it. Top with cranberries and cream, it's a perfect combination of sweet and sharp.
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Ingredients
Crust
- 2 cup almond flour
- 5 tablespoon melted butter
- 1 tablespoon cinnamon
- 3 tablespoons brown monk fruit sweetener
- ½ teaspoon nutmeg
Cheesecake Filling
- 24 oz cream cheese, softened
- ½ cup sour cream
- 3 large eggs
- ¼ cup allulose or other low carb sweetener
- 1 tablespoon vanilla
- 1 tablespoon orange zest
- 2 cups cranberry sauce
Topping
- 1 cup cranberry sauce
- ½ cup whipping cream
Instructions
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!
Notes
Use a 9 inch 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.
This recipe assumes that the cranberry sauce has already been made.
Nutrition
Serving: 1slice | Calories: 520kcal | Carbohydrates: 14g | Protein: 13g | Fat: 49g | Fiber: 4g | Net Carbohydrates: 9g