Keto Blackberry Cheesecake

Nothing says summer like this citrusy Keto blackberry cheesecake. It is creamy, refreshing, slightly tangy, and will curb your sweet cravings. This cheesecake is also egg-free, gluten-free, and fuss-free.

Are blackberries Keto?

With just 6g of net carbs per cup, this low-carb fruit is one of the best for a Keto diet. Blackberries are high in fiber, potassium, vitamin C, and vitamin K, perfect for Keto blackberry recipes like smoothies, muffins, salads, cakes, or this cheesecake.

How to make the crust for this cheesecake?

Even though the center of this cheesecake doesn't need baking, the crust does. Mix almond flour, coconut flour, powdered sweetener, and vanilla extract. Add melted butter and mix until crumbly. Press into a spring form pan and bake until slightly golden around the edges. For a no-bake crust, you can blend Keto graham crackers until fine, then mix it with melted butter. Press the mixture into a springform pan and freeze until firm.

Can you omit the gelatin in this recipe?

Typically baked cheesecake has eggs, which stabilize the cheesecake once cooked. This no-bake cheesecake uses gelatin granules as a thickener, which keeps the filling intact after slicing. We don’t recommend omitting the gelatin because that would result in a very soft cheesecake that will fall apart immediately. Blooming the gelatin properly is just as important, so make sure you follow the manufacturer's instructions correctly. If you want to leave out the gelatin, consider making cheesecake cups instead of an entire cheesecake.

How to store this Keto blackberry cheesecake?

Cover the cheesecake with a large bowl or place it in a cake container. It will stay fresh in the fridge for up to 5 days.