Keto Recipes

Keto Creamy Cranberry Cheesecake

Keto Creamy Cranberry Cheesecake

Keto Creamy Cranberry Cheesecake
Keto Creamy Cranberry Cheesecake

Incredible Keto Creamy Cranberry CheesecakeThis is a Creamy cheesecake with a delicious crust and the perfect blend of bright citrus and sweet and tangy cranberries. A show-stopping dessert is worthy of the holiday table.

How to make  a delicious Keto Creamy Cranberry Cheesecake


The crusts: 

  •  1 1/2 Cups Almond Flour 
  •  1/2 cup Coconut Flour 
  •  5 oz cold butter 
  •  1 tsp baking powder
  •  1/2 tsp salt
  •  1/2 tsp cinnamon powder 
  •  2 Tbsp sweetener

The filling

  • 2 1/2 packages cream cheese ( 20 oz)
  • 1/2 cup heavy cream
  • 1/2 cup sour cream
  • 1 Tbsp orange zest
  • 4eggs + 2 yolks
  • 1/2 cup sweetener
  • 15 drops liquid sweetener
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 tsp xanthan gum
  • 1 tsp baking powder
  • 1 cup homemade cranberry sauce
  • Ingredients for topping
  • Sugar-free white chocolate
  • 2 cups Candied Cranberries

For Cranberry sauce

  • 2 cups fresh or frozen cranberries
  • 2/3 cup sweetener
  • 1/3 cup water
  • 1 teaspoon lemon juice


For making the crust, Mix all ingredients in a food processor until ground ( don’t make butter) press into a pan. Set aside.

In a large saucepan, combine cranberries, sugar, and water. Cook, uncovered, over medium heat until berries pop, about 12-15 minutes. Add lemon juice. Press cranberry mixture through a food mill into a small bowl; discard pulp and seeds. Set aside.

Mix cream cheese, heavy cream, sour cream, sweetener until creamy, and well balanced. Then add eggs baking powder, xanthan gum, liquid sweetener, Orange zest, add vanilla extract last until smooth and blend well
Pour into crust, Spoon cranberry mixture over filling; swirl together using the tip of a knife. spread out evenly Wrap outside of the pan in a double layer of foil, covering the underside and extending all the way to the top.

Put into the oven and bake in a water bath (Or large ramekin filled with water in the oven beside cake) for 50 – 60 mins. at 350 degrees

Leave the oven slightly open and leave the cake in the oven for another 60 mins to cool slowly.
Later put on the cooling rack and last part cover with plastic wrap and refrigerate for 4 hours minimum
I put it in the fridge overnight.

For serving make melt white chocolate, drizzle on your cheesecake, and add candied cranberries. 

Recipe makes 16 servings
3.25 g net carb per serving

Recipe from @Leili_keto

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