This keto huckleberry cheesecake recipe is beyond delicious! It’s perfectly low carb and keto friendly for those who are following a keto diet.
Huckleberries 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 berry sauce topping is beyond delicious!
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.
What are huckleberries?
Huckleberries grow in the northwest and are a delicious, edible blue berry. They are related to blueberries but are often larger and sweeter, growing at higher elevations.
Start by hand picking at least 2 cups of fresh huckleberries. You can also find these at the local farmers market or substitute with blueberries if desired.
How to make this keto huckleberry cheesecake:
Ingredients:
- 1.5 cups almond flour
- 2 Tbsp Swerve, granulated sweetener
- 1/4 cup butter, room temperature
- 16 oz cream cheese, room temperature
- 1 cup Swerve, powdered sweetener
- 2/3 cup heavy whipping cream
- 2 tsp vanilla extract
- 12 oz fresh blackberries
- 2 Tbsp Swerve, granulated
- 1/2 tsp Xanthum gum
- 2 Tbsp water
- 1 cup of heavy whipping cream, whipped
Directions:
1. Preheat the oven to 350 degrees.
2. Place crust ingredients; butter, sweetener and almond flour 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. Fold half of the fresh berries into the mixture.
10. Pour mixture onto the cooled crust and spread evenly.
11. Place in the freezer for 3 hours or in the fridge overnight to set.
12. In a medium pan heat the remaining huckleberries and Swerve.
13. Crush the berries into a pulp as they cook.
14. Mix xanthum gum and water.
15. Add to berry mixture, combine well and bring to a boil. Remove from heat and allow to cool.
16. Layer the berry mixture and whipped cream on top of the cheesecake.
17. Use a toothpick to create a swirl pattern.
Doesn’t this huckleberry cheesecake look amazing?! It tastes even better, promise!
Adding low carb vanilla ice cream would make this a truly decadent dessert.
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!
Friends who are not following a keto lifestyle would never know that this is a low carb treat.
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.
When you try this keto huckleberry cheesecake please let me know how you like it by leaving a review!
If you love this keto huckleberry cheesecake recipe, please give it a five star review and share it on Facebook or Pinterest so that others can enjoy it too!
Keto Huckleberry Cheesecake Recipe
This keto huckleberry cheesecake recipe is beyond delicious! It's perfectly low carb and keto friendly for those who are following a keto diet.
Ingredients
- 1.5 cups almond flour
- 2 Tbsp Swerve, granulated sweetener
- 1/4 cup butter, room temperature
- 16 oz cream cheese, room temperature
- 1 cup Swerve, powdered sweetener
- 2/3 cup heavy whipping cream
- 2 tsp vanilla extract
- 12 oz fresh blackberries
- 2 Tbsp Swerve, granulated
- 1/2 tsp Xanthum gum
- 2 Tbsp water
- 1 cup of heavy whipping cream, whipped
Instructions
1. Preheat the oven to 350 degrees.
2. Place crust ingredients; butter, sweetener and almond flour 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. Fold half of the fresh berries into the mixture.
10. Pour mixture onto the cooled crust and spread evenly.
11. Place in the freezer for 3 hours or in the fridge overnight to set.
12. In a medium pan heat the remaining huckleberries and Swerve.
13. Crush the berries into a pulp as they cook.
14. Mix xanthum gum and water.
15. Add to berry mixture, combine well and bring to a boil. Remove from heat and allow to cool.
16. Layer the berry mixture and whipped cream on top of the cheesecake.
17. Use a toothpick to create a swirl pattern.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 574Total Fat: 54gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 129mgSodium: 238mgCarbohydrates: 17gFiber: 5gSugar: 10gProtein: 10g
All values are approximate and based on ingredients used by the recipe writer. Always calculate your own individual nutritional values for the most accurate calculation.
