Keto Blackberry Cheesecake Recipe

Satisfy your sweet tooth with this sugar-free Keto Blackberry Cheesecake. Made with delicious, fresh blackberries and a low carb crust!

keto blackberry cheesecake

You guys, this keto blackberry cheesecake recipe is so friggin’ good!  

Blackberries are one of the lowest carb fruits which makes them perfect for using in this cheesecake recipe.  The combination of rich cheesecake filling and sweet blackberry sauce topping is beyond delicious!

Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!

Ever since I began following a ketogenic lifestyle over two years ago, I have been adapting many of my favorite recipes with low carb substitutions like this one.  You can check out my Keto Beginner Guide to see how I got started on my ketogenic journey and lost over 85lbs in less than a year.

keto blackberry cheesecake

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CHEESECAKE SUPPLIES:

How to make this keto blackberry cheesecake:

1. Preheat the oven to 350 degrees.

2. Place crust ingredients into a food processor and pulse until a soft dough forms. 

3. Press dough into a greased 7″ spring form pan. 

4. Bake for 12-15mins.  Let cool.

5. In a stand mixer, combine cream cheese and Swerve. 

6. Mix until well combined, about 3 mins. 

7. Add whipping cream and vanilla. 

8. Whip until mixture starts to thicken and is completely smooth, about 5 minutes. 

9. Pour mixture onto cooled crust and spread evenly. 

10. Place in the freezer for 3 hours or in the fridge overnight to set.

11. In a medium pan heat blackberries and Swerve. 

12. Crush the berries into a pulp as they cook. 

13. Mix xanthum gum and water. 

14. Add to berry mixture, combine well and bring to a boil. 

15. Remove from heat and allow to cool for at least 5 minutes before using a hand blender to blend the berry mixture until smooth. 

16. Pour over the cheesecake, top with fresh blackberries and serve.

keto blackberry cheesecake

Doesn’t this blackberry cheesecake look amazing?!  It tastes even better, promise!

keto blackberry cheesecake

Adding low carb vanilla ice cream or whipping cream would make this a truly decadent dessert.

keto blackberry cheesecake
keto blackberry cheesecake

When I recently hosted a keto potluck I had friends try this cheesecake, my Keto Chocolate Almond Caramel Cheesecake, this Keto Pumpkin Pie Cheesecake and my Keto Fatso Salted Caramel Cheesecake to help me decide which one was the best.  Needless to say, we never did come up with a winner, they’re all delicious!

keto blackberry cheesecake

More tips for keto baking:

  • Find low carb substitutions for your current favorite recipes.  Like almond flour instead of wheat flour and stevia instead of cane sugar.
  • Maintain a healthy balance of protein and fats.  Sometimes its hard to get enough fat and/or protein in a ketogenic diet so be sure to include a balance of both in your dishes.
  • Plan ahead and use tools like this Meal Planning Printable to reach maximum success.
  • Find recipes that you love, like these Keto Mint Chocolate Cookies, Dark Chocolate Almond Bars or Keto Turtle Cookies and use them in your must bake list.
  • Be sure to stock the kitchen with helpful tools (aff links) like this food scale, these measuring cups and a Kitchen Aid mixer.
keto blackberry cheesecake

Friends who are not following a keto lifestyle would never know that this is a low carb treat.

keto blackberry cheesecake

When you try this keto blackberry cheesecake please let me know how you like it by leaving a review!

Keto Blackberry Cheesecake

If you love this keto blackberry cheesecake, please give it a five star review and help me share it on Facebook or Pinterest!

keto blackberry cheesecake

Keto Blackberry Cheesecake

Yield: 16 servings
Prep Time: 20 minutes
Cook Time: 12 minutes
Additional Time: 3 hours
Total Time: 3 hours 32 minutes

This keto blackberry cheesecake is totally delicious. It's perfectly low carb and easy to make for those following a ketogenic lifestyle.

Ingredients

  • Crust
  • 1.5 cups almond flour
  • 2 Tbsp Swerve, granulated
  • 1/4 cup butter, room temperature
  • Bake 12 - 15 mins
  • Cheesecake Layer
  • 16 oz cream cheese, room temperature
  • 1 cup Swerve, granulated
  • 2/3 cup heavy whipping cream
  • 2 tsp vanilla extract
  • Blackberry Topping
  • 12 oz fresh blackberries
  • 2 Tbsp Swerve, granulated
  • 1/2 tsp Xanthum gum
  • 2 Tbsp water

Instructions

    1. Preheat the oven to 350 degrees.
    2. Place crust ingredients into a food processor and pulse until a soft dough forms. 
    3. Press dough into a greased 7" spring form pan. 
    4. Bake for 12-15mins.  Let cool.
    5. In a stand mixer, combine cream cheese and Swerve. 
    6. Mix until well combined, about 3 mins. 
    7. Add whipping cream and vanilla. 
    8. Whip until mixture starts to thicken and is completely smooth, about 5 minutes. 
    9. Pour mixture onto cooled crust and spread evenly. 
    10. Place in the freezer for 3 hours or in the fridge overnight to set.
    11. In a medium pan heat blackberries and Swerve. 
    12. Crush berries into a pulp as they cook. 
    13. Mix xanthum gum and water. 
    14. Add to berry mixture, combine well and bring to a boil. 
    15. Remove from heat and allow to cool for at least 5 minutes before using a hand blender to blend the berry mixture until smooth. 
    16. Pour over the cheesecake, top with fresh
      blackberries and serve.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Also check out this keto blackberry cheesecake recipe on Keto Foodie.

about heather

Hello, I’m Heather!

I'm an active mom of twin boys who is always looking for opportunities to inspire creativity through fun crafts, do-it-yourself projects and delicious recipes. This blog has been an integral part of supporting my little family and I am so grateful to have you become a part of our journey! Let's create together... Read more...

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