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Keto Cheesecake with Homemade Sugar-Free Jam

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Delicate and soft with a crumbly base, this Keto Cheesecake is a perfect dessert for any occasion. We serve it with a splash of homemade forest fruit jam. To make this jam sugar-free and keto, we had to make a total of five batches to perfect the balance. So, we're sharing the winner recipe with you.

The cheesecake has the traditional American light texture and baked cream filling. It's one of the staples of Keto desserts and a real pleasure to make! It's also a healthy dessert option as it has cream cheese - a good source of vitamin A and antioxidants, eggs as a source of protein, and a feel-good factor!

Yields10 Servings
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins
For the crust:
1 cup almond flour
¼ cup ghee or butter - melted
1 ½ tbsp Erythritol
½ tsp vanilla
For the cream filling :
2 cups cream cheese
½ cup Erythritol
2 eggs
1 tsp vanilla
1 tsp lemon juice
For the sugar - free jam (optional) :
½ cup berries
1 tsp Erythritol
4 tbsp water
¾ tsp gelatin powder
1 tbsp lemon juice
1

Start by preheating the oven to 350°F (180° C). Line a 9" / 23cm springform pan with parchment paper, and then grease and flour the paper to make sure the crust stays intact.

To make the crust, mix the almond flour, melted butter, Erythritol, and vanilla extract in a mixing bowl to get a slightly crumbly dough. Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes and cool it down to room temperature.

2

For the filling, mix together cream cheese and powdered sweetener with an electric mixer until fluffy. Add eggs, one at a time. Last but not least, add lemon juice and vanilla extract and mix it gently until you get a smooth mixture.

3

Pour the cream mixture into the pan over the crust. Bake for 45-55 minutes, until the center, is almost set. Remove the cheesecake from the oven and allow it to reach room temperature before refrigerating for at least 4 hours or overnight, until completely set.

4

In the meantime, make the sugar-free jam. Mix the gelatin with the lemon juice. Stir well to dissolve.
In a saucepan, mix berries, sweetener, and water. Stir well. Bring to a gentle simmer over low heat for 20 minutes. Add the gelatin to the mix while making sure it’s completely dissolved. Let it cool and store it in a jar.

5

Pour dollops of the jam over the cheesecake and serve cold. Enjoy!

Keto Cheesecake

Calories

Fats (g)

Carbs (g)

Fiber (g)

Net Carbs (g)

Protein

1 cup almond flour

160

14

6

3

3

6

1/4 cup ghee or butter-melted

449

51

0

0

0

0.1

1 ½ tablespoons Erythritol

 

0

0

22.5

0

0

0

1/2 teaspoon vanilla

6

0

0.3

0

0.3

0

2 cups cream cheese

1619

161.8

12.3

0

12.3

35

1/2 cup Erythritol

0

0

120

0

0

0

2 eggs

126

8.8

0.7

0

0.7

11.1

1 teaspoon Lemon juice

1

0

0.1

0

0.1

0

1 teaspoon vanilla extract

12

0

0.5

0

0.5

0

1/2 cup berries

40

0.3

8.5

2.5

6

0.5

1 tablespoon Erythritol

 

0

0

15

0

0

0

4 tablespoons water

0

0

0

0

0

0

3/4 teaspoon Gelatin powder

18

0

0

0

0

4.5

Total

2431

235.9

185.9

5.5

22.9

57.2

Per Serving (<8)

303.87

29.48

23.23

0.6

2.86

7.15

Ingredients

For the crust:
 1 cup almond flour
 ¼ cup ghee or butter - melted
 1 ½ tbsp Erythritol
 ½ tsp vanilla
For the cream filling :
 2 cups cream cheese
 ½ cup Erythritol
 2 eggs
 1 tsp vanilla
 1 tsp lemon juice
For the sugar - free jam (optional) :
 ½ cup berries
 1 tsp Erythritol
 4 tbsp water
 ¾ tsp gelatin powder
 1 tbsp lemon juice

Directions

1

Start by preheating the oven to 350°F (180° C). Line a 9" / 23cm springform pan with parchment paper, and then grease and flour the paper to make sure the crust stays intact.

To make the crust, mix the almond flour, melted butter, Erythritol, and vanilla extract in a mixing bowl to get a slightly crumbly dough. Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes and cool it down to room temperature.

2

For the filling, mix together cream cheese and powdered sweetener with an electric mixer until fluffy. Add eggs, one at a time. Last but not least, add lemon juice and vanilla extract and mix it gently until you get a smooth mixture.

3

Pour the cream mixture into the pan over the crust. Bake for 45-55 minutes, until the center, is almost set. Remove the cheesecake from the oven and allow it to reach room temperature before refrigerating for at least 4 hours or overnight, until completely set.

4

In the meantime, make the sugar-free jam. Mix the gelatin with the lemon juice. Stir well to dissolve.
In a saucepan, mix berries, sweetener, and water. Stir well. Bring to a gentle simmer over low heat for 20 minutes. Add the gelatin to the mix while making sure it’s completely dissolved. Let it cool and store it in a jar.

5

Pour dollops of the jam over the cheesecake and serve cold. Enjoy!

Keto Cheesecake with a homemade sugar-free Jam

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