Dessert of cherries Keto cherry cheesecake


keto cherry cheesecake

Keto cherry cheesecake is a dessert that combines the flavours of cherries and cheesecake. It is made with a low-carbohydrate crust, a creamy cheese filling, and a sweet cherry topping.

Keto cherry cheesecake ingredients

A piece of cake on a plate with a fork

The ingredients you will need to make keto cherry cheesecake include:

Crust: almond flour, erythritol, butter, salt

Filling: cream cheese, sour cream, erythritol, vanilla extract, eggs

Topping: cherries, sugar-free cherry jam, water

You will also need an 8×8 inch baking dish and an electric mixer.

Keto cherry cheesecake recipe

A half eaten piece of cake on a plate

To make keto cherry cheesecake, you will first need to make the crust. Combine the almond flour, erythritol, butter, and salt in a bowl and mix until well combined. Press the mixture into the bottom of an 8×8 inch baking dish and bake for 10-12 minutes or until golden brown.

Meanwhile, prepare the filling by combining the cream cheese, sour cream, erythritol, vanilla extract, and eggs in a bowl and mixing until smooth. Pour the filling over the crust and bake for 20-25 minutes or until set.

Allow the cheesecake to cool before topping with cherries. In a small saucepan, combine sugar-free cherry jam and water over medium heat and cook until melted and glossy. Pour over the cheesecake and allow to cool completely before serving.

Keto cherry cheesecake nutrition

A slice of keto cherry cheesecake contains:

Calories: 176

Fat: 16 g

Net carbs: 5 g

Protein: 5 g

Sugar: 2 g

The keto cherry cheesecake recipe is a delicious and healthy way to enjoy a sweet dessert while staying in ketosis. With its low net carb count, this cheesecake is perfect for those on a ketogenic diet. Give it a try today!

Another Keto Cherry Cheesecake Recipe

Keto cherry cheesecake is a popular dessert for people following the ketogenic diet because it is low in carbohydrates and high in fat.

Keto cherry cheesecake recipe

Ingredients:

1 cup almond flour

1/2 cup erythritol sweetener

1/4 teaspoon salt

8 tablespoons butter, melted

2 eggs

8 ounces cream cheese, softened

1/2 cup sour cream

1 teaspoon vanilla extract

21 ounce can cherry pie filling

Instructions:

1. preheat oven to 350 degrees F (175 degrees C).

2. In a medium bowl, combine almond flour, erythritol sweetener and salt. Stir in melted butter until well combined. Press mixture into the bottom and up the sides of a 9-inch pie plate. Bake in a preheated oven for 10 minutes.

3. In a large bowl, beat eggs until light. Add cream cheese, sour cream and vanilla extract; beat until smooth. Pour filling into the crust. Spoon cherry pie filling over the top of the cheesecake filling.

4. Bake in the preheated oven for 30 minutes, or until the centre is almost set. Cool on a wire rack before serving.

Enjoy your delicious keto cherry cheesecake! This recipe is sure to become a favourite.

Last But delicious Keto cherry cheesecake Recipe

Ingredients:

For the cake:

1 cup almond flour

1/4 cup coconut flour

1/2 teaspoon baking powder

1/4 teaspoon salt

8 tablespoons butter, at room temperature

1/2 cup erythritol crystals or granulated sugar substitute*

1 large egg, at room temperature

1 teaspoon vanilla extract

8 ounces cream cheese, at room temperature

1/4 cup sour cream, at room temperature

2 tablespoons all-purpose flour*

1/4 teaspoon salt*

For the filling:

12 ounces frozen cherries, thawed and drained**

3 tablespoons erythritol crystals or granulated sugar substitute*

1 tablespoon cornstarch*

Instructions:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a 9-inch springform pan with butter.

2. In a medium bowl, combine almond flour, coconut flour, baking powder and salt; stir well. Set aside.

3. In a large bowl, cream together 8 tablespoons butter and 1/2 cup erythritol crystals until light and fluffy. Beat in egg and vanilla extract until smooth. Stir in the almond flour mixture until well blended.

4. Press two-thirds of the dough evenly into the bottom of the prepared pan. Reserve remaining dough for topping. Bake the crust in a preheated oven for 10 minutes; remove from the oven to cool.

5. In a medium bowl, beat cream cheese, sour cream, flour and salt until smooth. Pour mixture over crust.

6. Arrange thawed cherries overfilling. Sprinkle with 3 tablespoons erythritol crystals.

7. Roll remaining dough to 1/8-inch thickness. Cut into strips; place overfilling. Bake in a preheated oven for 25 minutes. Cool cheesecake on a wire rack before removing the sides of the pan. Store cheesecake in the refrigerator.

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