Low Carb Cherry Cheesecake
A creamy, dreamy low carb cheesecake with a buttery almond crust and bright cherry topping that's perfect for any occasion without the sugar crash.
Ingredients
For the crust
- 1.5 cups fine almond flour Use finely ground almond flour for best texture.
- 4 tablespoons unsalted butter, melted Melt the butter for easier mixing.
- 3 tablespoons granular allulose or erythritol blend Adjust sweetness to taste.
- 1 teaspoon vanilla extract
- 1 pinch salt
For the filling
- 24 ounces cream cheese, softened to room temp Ensure cream cheese is fully softened for smooth mixing.
- 3/4 cup powdered allulose or erythritol blend Powdered sweetener works better in the filling.
- 1/2 cup sour cream
- 1/3 cup heavy cream
- 2 large eggs, room temp Use at room temperature for better incorporation.
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 1 pinch salt
For the cherry topping
- 1.5 cups pitted cherries, fresh or frozen If using frozen, thaw and drain.
- 3 to 4 tablespoons granular allulose, to taste Sweeten according to personal taste.
- 1 teaspoon lemon zest
- 2 tablespoons water
- 1/4 teaspoon xanthan gum, or 1 teaspoon chia seeds for thickening
Instructions
Preparation
- Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides.
- In a bowl, stir together the almond flour, melted butter, sweetener, vanilla, and salt until it resembles damp sand. Press this mixture into the bottom of the pan evenly.
- Par-bake the crust for 9 to 10 minutes, until lightly set. Allow it to cool while preparing the filling.
Make the creamy filling
- In a separate bowl, beat the softened cream cheese and powdered sweetener on medium speed until super smooth, about 2 minutes.
- Add the sour cream, heavy cream, lemon juice, vanilla, and salt. Mix until creamy.
- Add the eggs, one at a time, on low speed, mixing just until combined to avoid overbeating.
- Pour the filling over the cooled crust and gently tap the pan to release any air bubbles.
Bake and chill
- Bake the cheesecake at 300°F to 325°F (149°C to 163°C) for about 45 to 55 minutes. The edges should look set while the center jiggles slightly.
- Turn off the oven, crack the door open, and let the cheesecake sit for 30 minutes to help prevent cracks.
- Remove from the oven and let cool to room temperature. Chill in the refrigerator for at least 6 hours or overnight for best results.
Cherry topping
- In a small saucepan over medium heat, combine the cherries, sweetener, lemon zest, and water. Cook for 5 to 7 minutes until juicy.
- Sprinkle the xanthan gum and whisk until slightly thickened, or stir in chia seeds for thickening. Let it cool completely before adding to cheesecake.
Serving
- Once chilled, release the springform pan and slice with a hot clean knife. Serve with the cherry topping.
Notes
Cheesecake is better if made a day in advance. Store leftovers in the refrigerator for up to 5 days.