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Keto Blackberry Cheesecake

Indulging in dessert while on a keto lifestyle might seem challenging, but this keto blackberry cheesecake proves otherwise. With a rich almond flour crust, creamy cheesecake filling, and a vibrant blackberry topping, this dessert is sure to silence your sweet tooth. 

This delicious low-carb blackberry cheesecake makes the perfect ending to a meal. It also just happens to be gluten-free, sugar-free, and diabetic-friendly.

I love how its rich, creamy texture will have you thinking you’ve cheated on keto.

Perfect for gatherings when you want to offer a treat that even non-keto fam will say yes to.

You should also check out our low carb blueberry cheesecake for another flavor profile.

Make sure you also check out our Keto cheesecake recipes for more delicious flavor and style options.

Keto Blackberry Cheesecake

Best Keto Blackberry Cheesecake
Best Keto Blackberry Cheesecake

If you’re a fan of cheesecake and looking for a keto-friendly option, this blackberry cheesecake recipe is calling your name.

It uses only easy-to-find ingredients that are simple to source. Winning!

Clocking in at only 5.7 g net carbs, it’s a low carb cheesecake recipe you can enjoy without a sugar spike.

Making keto cheesecake should be a staple in your keto baking kitchen. Since there is absolutely no need to be intimidated by the process of making this classic favorite.

I’ve included detailed instructions and helpful tips to ensure you get consistent results each and every time.

Low-Carb Blackberry Cheesecake Ingredients

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Keto blackberry ingredients
Keto blackberry ingredients

Disclosure: Some of the links below are affiliate links, meaning that I will earn a commission at no additional cost to you if you click through and make a purchase.

The following are the ingredients needed to make this keto berry cheesecake. Note that the full printable recipe card is at the bottom of the page, along with the full nutrition facts.

  • Almond flour for the crust
  • Melted butter
  • Sugar-substitute
  • Cream cheese softened
  • Full-fat sour cream
  • Eggs, room temperature
  • Vanilla extract
  • Fresh blackberries or frozen (for the blackberry puree sauce)
  • Lemon juice

Materials Needed To Make A Keto Blackberry Cheesecake

This keto-friendly blackberry cheesecake uses a few basic ingredients that are staples in every keto kitchen. Isn’t it nice to know that you can enjoy a keto treat easily?

In order to make a successful low-carb cheesecake, you will need a few items. Thankfully, these materials are also pretty standard kitchen tools.

Perhaps the only thing you may not have from this list is the 9-inch springform pan.

How To Make A Keto Blackberry Cheesecake

Keto Almond Flour Crust

You’ll begin by making the keto almond flour crust. To do so preheat your oven to 350°F (175°C) and lightly grease the bottom of a 9-inch springform pan.

Next, In a medium-sized bowl, combine the finely milled almond flour, sugar substitute, sea salt, and cinnamon powder. Add 1/2 cup of melted unsalted butter and mix the ingredients until fully incorporated.

Press the mixture evenly into the bottom of the springform pan using the bottom of a glass cup. Bake the crust for 20-25 minutes until it is lightly browned, then allow it to cool completely before adding the cheesecake batter.

Keto Cheesecake Filling

The filling is the heart of any cheesecake, and our keto cheesecake filling is rich, creamy, and delicious. To create a perfect filling, using room-temperature cream cheese and eggs is important. This will help the ingredients mix smoothly.

When mixing the filling, start by beating the cream cheese and sugar substitute together at a high setting until well incorporated. Then, add the eggs one at a time, stopping and scraping the bowl at least two times to ensure the batter is mixed correctly.

Next, add the vanilla extract, sea salt, and full-fat sour cream to the cheesecake mixture. Combine the mixture until the cheesecake batter is fully incorporated and velvety smooth. This may take about 5 minutes.

Once the filling is mixed, pour the mixture into the cooled crust and smooth it out with a spatula. Bake cheesecake in the preheated oven at 325 degrees for about 50-60 minutes until the center is set.

Bain-Marie (Water Bath)

foil prepping cheesecake pan
Aluminum foil-wrapped cheesecake for a bain-marie.

When baking the cheesecake, it’s essential to use a water bath to prevent cracking. To do this, wrap the bottom of the springform pan with aluminum foil and place it in a large roasting pan.

Place the springform pan in a large roasting pan and carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.

This will help regulate the temperature and prevent the cheesecake from overcooking.

It’s crucial not to overbake the cheesecake. The center should still jiggle slightly when the pan is gently shaken. If the cheesecake is overbaked, it will dry and lose its creamy texture.

Allow the cheesecake to cool in the oven with the door slightly ajar for one hour, then transfer it to a cooling rack and let it cool on the counter for another hour.

Once completely cool, refrigerate the cheesecake for at least 12 hours, up to 36 hours, before serving.

Keto Blackberry Sauce

While the cheesecake bakes, make the blackberry sauce. In a medium-sized saucepan, bring the water, fresh lemon juice, and low-carb sweetener to a boil over medium-high heat.

Add the fresh or frozen blackberries and cook for 10-15 minutes, stirring periodically until the berries pop and the sauce thickens. Allow the sauce to cool before spreading it over the cheesecake.

Sugar Substitute Options

I have several options for choosing a low carb sweetener for this sugar-free blackberry cheesecake.

My number one choice is Lakanto Monk Fruit because the texture and flavor are what I have found to be the closest to real sugar and because the flavor fools your taste buds like nothing else I’ve found in the market. 

Having said that, I’m also partial to the brand Swerve, which is an erythritol blend. Similar to Lakanto, it uses sugar alcohols and has a 0% impact on blood sugar.

Personally, I don’t like using stevia because I am sensitive to the aftertaste. But if that’s not the case for you, you could certainly use the stevia and erythritol-based brand Pyure for this cheesecake recipe.

However, if you go this route, you will want to use half the amount called for in this recipe since it’s much sweeter.

Lastly, if you can’t easily find a more natural sugar substitute, you can also use Splenda with great success.

How To Store Your Keto Blackberry Cheesecake

You can store your cheesecake in the refrigerator for up to 5 days. If you are wondering if you can freeze this cheesecake, you can. You will have to do so without the topping.

This cheesecake can be cut into single-servings or frozen whole. Wrap it well in cling wrap, then foil. Freeze up to 1 month for best flavor, up to 2 months max.

Thaw your cheesecake in the refrigerator or on the kitchen counter.

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keto blackberry cheesecake topping
keto blackberry cheesecake topping

I hope you will try this blackberry keto cheesecake recipe. It’s the best low-carb dessert for family gatherings.

Once you do, make sure you remember to tag us on Instagram and Facebook. It’s what encourages this girl to keep sharing and perfecting her recipes.

Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.

Grab Our Books!

In case you don’t know, we have authored two books for you, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.

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Looking for an online support system to help you stay on keto? As a family, we came to the keto diet, looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.

So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation. When we followed the Holy Spirit’s prompting, we got on the path to real transformation. 

Knowing firsthand the benefits of this decision, we have created a closed Christian group that is using the keto diet to transform their lives. 

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The app is loaded with hundreds of yummy recipes for breakfast, lunch, dinner, snacks, and even desserts!

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Keto blackberry cheesecake recipe card image

Keto Blackberry Cheesecake

Yield: 14
Prep Time: 1 hour 30 minutes
Cook Time: 1 hour 10 minutes
Additional Time: 1 day
Total Time: 1 day 2 hours 40 minutes

This keto blackberry cheesecake makes the perfect dessert. It's bursting with flavor, and yet it's low in carbs, sugar-free and keto-friendly. What more can you ask for?


Keto Almond Flour Crust

Keto Cheesecake

  • 32 ounces (4 blocks) of full-fat cream cheese
  • 1 1/2 cups of sugar substitute 
  • 4 large eggs, room temperature
  • 1 teaspoon of vanilla extract or lemon extract
  • 1/4 teaspoon of sea salt
  • 16 ounces of full-fat sour cream ( 2 cups)

Keto Blackberry Sauce


Keto Almond Flour Crust

  1. Preheat the oven to 350 degrees.
  2. Lightly grease the bottom of a 9-inch springform pan.
  3. Melt 1/2 cup of butter and set it aside.
  4. In a medium-sized bowl, add 2 cups of almond flour, sugar substitute, cinnamon powder, and sea salt and combine the dry ingredients well.
  5. Add the melted butter and combine the mixture until fully incorporated. Mix with a wooden spoon or spatula.
  6. Once combined, add the almond mixture to the bottom of the springform pan. Use the bottom of a glass cup to press the mixture evenly into the pan.
  7. Bake the crust in the preheated oven for 20-25 minutes until the crust is lightly browned.
  8. Allow the keto almond crust to cool completely before adding the cheesecake batter.

Keto Cheesecake

  1. Allow 32 ounces of cream cheese and four large eggs to come to room temperature for at least one hour.
  2. Preheat oven to 325 degrees.
  3. In a large stand-up mixer or a large mixing bowl, using an electric handheld mixer, beat softened cream cheese and sugar substitute at a high setting until well incorporated.
  4. Next, reduce the mixer's speed to a medium-low setting and add the four large eggs one at a time. Stop and scrape the bowl at least two times to ensure the batter is mixed correctly.
  5. Then add vanilla extract, sea salt, and the 16 ounces of full-fat sour cream. Combine the mixture until the cheesecake batter is fully incorporated and velvety smooth. This may take about 5 minutes. Make sure you stop and scrape the bowl several times during this process.
  6. Lightly grease the sides of the springform pan with the baked almond crust.
  7. Pour the combined cheesecake batter into the cooled almond crust. Using an offset spatula, evenly spread the top of the cheesecake batter.


  1. Securely wrap the cheesecake pan with two large pieces of heavy-duty aluminum foil. To do so, I lay one piece of aluminum foil vertically and then stack another piece of foil horizontally. I then bring up the foil up the sides of the pan making sure the bottom and sides are tightly wrapped in foil. This is in preparation for the bain-marie.
  2. Place your springform pan in a large roasting pan that is large enough to accommodate the pan without touching the sides.
  3. Next, carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
  4. Bake your cheesecake for 60-70 minutes until it is set around the edges, yet the center diameter (about 2 inches) still jiggles when you slightly move your pan. 
  5. Do not overbake your cheesecake. It will continue to set as it cools.
  6. After the cheesecake is baked, allow it to cool in the oven for one hour with the oven door slightly ajar.
  7. Then place your cheesecake on a cooling rack and allow the cheesecake to further cool on the kitchen counter for at least another 60 minutes. It's key that the cheesecake is completely cool before storing in the refrigerator.

Keto Blackberry Topping

  1. While the cheesecake bakes, make your blackberry topping.
  2. Bring the water, lemon juice, and sugar substitute to a boil in a medium-sized saucepan over medium-high heat.
  3. Then, add the blackberries (fresh or frozen) and cook for 10-15 minutes. Stir the sauce periodically as it cooks. You'll know the sauce is ready when the berries pop and the sauce thickens.


  1. Once your cheesecake has cooled on the kitchen counter, carefully wrap it with plastic cling wrap and allow it to fully cool for at least 12 hours and up to 36 hours before serving. This ensures that the cheesecake has had the opportunity to age and that the flavors meld perfectly.
  2. Lastly, spread the blackberry topping evenly over the cheesecake.
  3. At this point, you can freeze the cheesecake already with the topping or separately if you so desire.
  4. Store the leftovers in the refrigerator for up to 5 days or freeze it up to 1 month for best flavor, up to 2 months max.

Nutrition Information:
Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 530Total Fat: 48.5gSaturated Fat: 25.7gCholesterol: 165mgSodium: 289mgCarbohydrates: 6.8gNet Carbohydrates: 5.7gFiber: 1.1gSugar: 1gProtein: 12g

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