Keto Black Berry Cheese Cake

 

Absolutely! Here's a recipe for a delicious keto blackberry cheesecake:

Keto Blackberry Cheesecake

Ingredients:

For the Crust:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened shredded coconut
• 1/4 cup powdered erythritol or monk fruit sweetener
• 1/4 cup melted butter

For the Cheesecake Filling:

• 16 oz (2 packages) cream cheese, softened
• 1/2 cup powdered erythritol or monk fruit sweetener
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh blackberries

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Instructions:

1. Preheat Oven:

2. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan or line it with parchment paper.

3. Make the Crust:

4. In a mixing bowl, combine almond flour, shredded coconut, powdered sweetener, and melted butter. Mix until well combined and the mixture resembles coarse crumbs. Press the mixture firmly into the bottom of the prepared springform pan to form an even crust.

5. Bake the Crust:

6. Bake the crust in the preheated oven for 10-12 minutes, or until lightly golden brown. Remove from the oven and let it cool while you prepare the filling.

7. Prepare the Filling:

8. In a large mixing bowl, beat the softened cream cheese and powdered sweetener until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.

9. Fold in Blackberries:

10. Gently fold in the fresh blackberries into the cheesecake batter, being careful not to crush them too much.

11. Assemble and Bake:

12. Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.

13. Bake the Cheesecake:

14. Bake the cheesecake in the preheated oven for 40-45 minutes, or until the edges are set and the center is slightly jiggly.

15. Cool and Chill:

16. Once baked, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for about 1 hour. Then, remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to firm up.

17. Serve:

18. Before serving, run a knife around the edges of the cheesecake to loosen it from the pan. Release the sides of the springform pan. Slice and serve the keto blackberry cheesecake chilled.

Enjoy this creamy and fruity keto dessert as a delightful indulgence while sticking to your low-carb lifestyle! 

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