Keto Cheesecake with Cherry Pie Filling

Description

This keto cheesecake delivers all the rich, creamy flavor of classic cheesecake without the high-carb crust or sugar. A smooth cream cheese filling is subtly sweetened with a keto-friendly sweetener, creating a velvety, indulgent texture that melts in your mouth. The crust, made from almond flour and butter, is buttery and slightly crunchy, providing a satisfying contrast to the soft cheesecake layer.

The cheesecake is baked to perfection, resulting in a firm yet creamy texture that slices beautifully. Vanilla extract enhances the flavor and adds depth to the cream cheese base, while eggs provide structure and stability. The dessert is rich but not overly sweet, letting the natural tang of the cream cheese shine through.

Topping the cheesecake is a keto-friendly cherry pie filling made from fresh or frozen cherries, sweetened with erythritol or another low-carb sweetener, and thickened slightly with xanthan gum or gelatin. The tart-sweet cherries pair perfectly with the creamy cheesecake, creating a balance of flavors and a visually stunning dessert.

This cheesecake is perfect for special occasions, holidays, or a simple indulgent treat. It stores well in the refrigerator and can even be made a day ahead to allow the flavors to meld. Each slice delivers the classic cheesecake experience with the added sweetness and tang of cherry topping—without any of the sugar or carbs from traditional versions.

Ingredients

Crust

• 1 ½ cups almond flour

• ¼ cup melted butter

• 2 tbsp keto sweetener (granulated)

• ½ tsp vanilla extract

Cheesecake Filling

• 16 oz (450 g) cream cheese, softened

• ¾ cup keto powdered sweetener

• 2 large eggs

• 1 tsp vanilla extract

• ¼ cup sour cream or heavy cream

Keto Cherry Pie Filling

• 1 cup fresh or frozen cherries, pitted

• 2–3 tbsp keto sweetener (to taste)

• ½ tsp lemon juice

• ¼ tsp xanthan gum or 1 tsp gelatin (to thicken)

Instructions

1. Prepare the Crust

1. Preheat oven to 350°F (175°C).

2. Mix almond flour, melted butter, sweetener, and vanilla in a bowl.

3. Press mixture into the bottom of a 9-inch springform pan. Bake 8–10 minutes until lightly golden. Let cool.

2. Make the Cheesecake Filling

1. Beat cream cheese and powdered sweetener until smooth.

2. Add eggs one at a time, then mix in vanilla and sour cream/heavy cream until creamy.

3. Pour filling over cooled crust and smooth the top.

3. Bake the Cheesecake

1. Bake at 325°F (160°C) for 40–50 minutes, or until the center is set but slightly jiggly.

2. Let the cheesecake cool to room temperature, then refrigerate at least 4 hours (preferably overnight).

4. Make Cherry Topping

1. In a small saucepan, combine cherries, sweetener, and lemon juice.

2. Cook over medium heat until slightly softened.

3. Add xanthan gum or gelatin to thicken, stirring until fully incorporated.

4. Let cool, then spread over chilled cheesecake before serving.

Approximate Nutrition (per slice, 12 slices)

• Calories: 250

• Fat: 21 g

• Protein: 6 g

• Total Carbs: 6 g

• Fiber: 2 g

• Net Carbs: 4 g