Low Carb CHEESECAKE BATTLE - The BEST Keto Cheesecake Recipe!

Ingredients

• 1 1/2 cups Almond Flour (finely ground, sifted)
• 2 tablespoons Granulated Swerve Sweetener (for the crust, granulated form works best for baking)
• 1/2 teaspoon Ground Cinnamon (adds graham‑cracker flavor to the crust)
• 1/4 cup Unsalted Butter (melted, about 57 g)
• 200 grams Mixed Berries (fresh or frozen) (any combination of blackberries, blueberries, raspberries; frozen works fine)
• 2 tablespoons Granulated Swerve Sweetener (for the berry jam; granulated dissolves while cooking)
• 1 pinch Salt (enhances flavor of the jam)
• 200 grams Mascarpone Cheese (room temperature)
• 8 ounces Cream Cheese (full‑fat, softened, room temperature)
• 2 tablespoons Powdered Swerve Sweetener (start, then adjust to taste; powdered dissolves easily)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1 teaspoon Vanilla Extract (pure vanilla)
• 2 Large Eggs (room temperature)

Instructions

1. Blend Berries

   Place the 200 g mixed berries in the Ninja Pro Blender and pulse until completely pureed.

   Time: PT5M

2. Strain Puree

   Remove the blade, pour the puree into a fine mesh sieve over a bowl, and press with a spatula to extract smooth juice, leaving seeds and skins behind.

   Time: PT5M

3. Cook Berry Jam

   Transfer the strained puree to a saucepan, add 2 Tbsp granulated Swerve and a pinch of salt, and simmer over medium heat, stirring occasionally, until the mixture thickens to a jam‑like consistency (about 10 minutes).

   Time: PT10M

   Temperature: Medium heat

4. Cool Jam

   Remove the jam from heat and let it cool to room temperature while you prepare the crust.

   Time: PT10M

5. Prepare Crust

   In a mixing bowl, combine 1 ½ cups almond flour, 2 Tbsp granulated Swerve, ½ tsp cinnamon, and melted butter. Mix until the mixture resembles wet sand.

   Time: PT10M

6. Bake Crust

   Press the crust evenly into the bottom of the 8‑inch springform pan lined with parchment. Bake at 350°F for 10 minutes, then set aside to cool.

   Time: PT10M

   Temperature: 350°F

7. Make Filling

   In a large bowl, whisk together 200 g mascarpone, 8 oz softened cream cheese, and 2 Tbsp powdered Swerve until smooth. Add 1 Tbsp lemon juice, 1 tsp vanilla, and the 2 eggs (one at a time), mixing just until incorporated. Taste and add more powdered Swerve (up to 4 Tbsp total) if you prefer a sweeter filling.

   Time: PT10M

8. Create Berry Swirl

   Fold half of the cooled berry jam into the filling, creating a marbled effect. Reserve the remaining jam for topping after baking.

   Time: PT5M

9. Bake Cheesecake

   Pour the batter over the pre‑baked crust, smoothing the top. Bake in a pre‑heated 325°F oven for 30‑40 minutes, until the edges are set and the center still has a slight jiggle.

   Time: PT35M

   Temperature: 325°F

10. Cool and Chill

    Remove the cheesecake from the oven, run a thin knife around the edge, and let it cool on a wire rack for 20 minutes. Then refrigerate for at least 4 hours (overnight preferred). Before serving, spread the reserved berry jam on top and garnish with fresh berries if desired.

    Time: PT20M

Nutrition Facts

Calories

267

Protein

6 g

Carbohydrates

8 g

Fat

139 g

Fiber

3 g