The holidays are just around the corner and what goes hand in hand with holiday cheer? Desserts. We’ve got a super yummy low carb and keto friendly cheesecake perfect for every holiday! It’s super easy to make and only has 6g of net carbs per serving. Say what??? This cheesecake will truly be a hit.

Low Carb Blackberry Chia Cheesecake

I love sugary pastries so when I tried this low carb cheesecake recipe, I was surprised that it satisfied my sweet tooth. I’m also a big fan of blackberries, it complements anything sweet with its tart flavor.&nbsp This keto friendly Blackberry Chia Jam is so good that you can put it on anything! Toast, oatmeal, cereal or eat it by itself! Ain’t no shame in the berry game. If you don’t like blackberries, try blueberries or raspberries and make sure to let me know how that tastes. Another big part of this low carb recipe is Swerve. This is a sweet sweet combination of erythritol and oligosaccharides and has zero net carbs. Yes, you read that right, ZERO net carbs. It’s definitely worth buying if you’re trying to live that keto lifestyle.

Almond Flour Cheesecake Crust

• 2 cups Almond flour
• 1/3 cup Butter (measured solid, then melted)
• 3 tbsp Powdered Swerve
• 1 tsp Vanilla extract

Keto Cheesecake Filling

• 32 oz Cream cheese (softened)
• 1 1/4 cup Powdered Swerve
• 3 large Eggs
• 1 tbsp Lemon juice
• 1 tsp Vanilla extract

Blackberry Chia Topping

• 2 ½ c Blackberries (fresh or frozen)
• 3 tbsp lemon juice
• ¼ c Granulated Swerve
• 3 tbsp Chia Seeds

 

Cooking Instructions:

1. Preheat the oven to 350 degrees F. Line a 9″ springform pan with parchment paper.
2. To make the low carb crust, stir the almond flour, melted butter, swerve, and vanilla extract in a medium bowl, until well combined. The dough will be crumbly. Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes or until barely golden. Let cool at least 10 minutes.
3. To make the cheese layer, beat the cream cheese and powdered Swerve until fluffy. Beat in the eggs, one at a time. Finally, add in the lemon juice & vanilla extract.
4. Pour the cheesecake filling into the pan over the crust. Smooth the top with a spatula.
5. Bake for about 45-55 minutes, until the center is almost set, but still jiggly.
6. Remove the keto cheesecake from the oven. If the edges are stuck to the pan, run a knife around it (don’t remove the springform yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours, until completely set. (Do not try to remove the cake from the pan before chilling.)
7. To make Blackberry Chia Topping, place the blackberries and lemon juice in a saucepan. Bring to a boil over a medium heat.
8. Cook for just a few minutes until softened and use a fork or a potato masher to crush the blackberries. Take off the heat.
9. Add the granulated Swerve.
10. Add the chia seeds, combine well and let it sit on the kitchen counter for 20-30 minutes or until cooled.
11. Serve with Blackberry Chia Topping.

Macros:

Cheesecake (3g Net Carbs)

• Calories: 334
• Fat 32g
• Carbohydrates 5g
• Fiber 2g
• Sugars 1g
• Protein 9g

Blackberry Chia (1.8g Net Carbs)

• Calories: 28
• Fat 1g
• Carbohydrates 4.42g
• Fiber 2.6g
• Sugars 1g
• Protein 1g

More more more low carb

We’ve got so much more low carb recipes waiting for you! And a whole low carb holiday meal plan is available when you sign up today. Dance workouts and low carb meals, can’t get any better.