When it comes to choosing a dessert for the holidays, a keto cranberry cheesecake will be as festive as it gets. Why? Well, for several reasons. For one, it has the perfect ratio of tartness to sweetness. And the velvety texture of the cheesecake adds the right contrast to the cranberries.
Plus, a low carb cranberry cheesecake is a welcomed treat after a holiday meal. Even your guests not doing keto will appreciate a sugar-free option.
As far as classic desserts go you can’t go wrong with making a low carb cheesecake for your family and friends to enjoy this season.
With that being, if you’re as much a fan of keto cranberry recipes, as I am, you are really going to love this seasonal keto cheesecake.
Keto Cranberry Cheesecake
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This rich, cranberry cheesecake uses basic, easy to come by ingredients, it’s something I always aim for. And during the holidays, well that makes even more sense. Right?
The cranberry topping is one that you can serve with your Thanksgiving turkey. It’s a simple recipe of cranberries, water, monk fruit, and a little lemon juice & orange extract to enhance the flavor of the berries.
If you’ve never made cranberry sauce from scratch you have no idea what you’ve been missing. The flavor is far superior to canned cranberry jelly. Plus it’s incredibly easy to make.
The following are the ingredients you’ll need. Note that a printable recipe card can be found at the bottom of the page.
Low Carb Cranberry Cheesecake Ingredients:
- Almond flour
- Cream Cheese
- Vanilla Extract
- Fresh or frozen cranberries
- Orange Extract
- Lemon juice
Materials Needed To Make A Keto Cheesecake
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.
- Springform pan
- Large roasting pan for the bain-marie.
- Electric mixer, stand-up or handheld
- Mixing bowls
Sugar Substitute Options
When it comes to choosing which sugar-substitute to use for this festive low carb cheesecake, I have several options for you.
My number one choice is Lakanto Monk Fruit because the texture and flavor are what I have found to be the closest tor 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 1/2 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.
You will want to use the Splenda that has a bulking agent. It’s the one that comes in larger bags. I don’t recommend Splenda Bake because it’s actually half sugar half sucralose product and will be too high in carbs to be considered keto-friendly.
Are Cranberries Keto-Friendly?
In case you are wondering cranberries are indeed keto-friendly. You see cranberries happen to be very low in carbs and also high in fiber. One cup of fresh cranberries has only 12 grams and 5 grams of fiber.
With the right recipe and careful keto macro planning, you can enjoy cranberries on a keto diet.
Of course, this is the case when eaten without sugar. But the thing is that eating them raw is not really an option since they are quite tart. It’s why you typically only find them in recipes like cranberry sauce or desserts that are loaded with sugar. Thankfully, using sugar-substitute works equally well.
Cranberries are considered a superfood. They are packed with antioxidants and high in vitamins C, A, and K, making them a prized berry. They also contain proanthocyanidins (PACs) a powerhouse antioxidant that may help prevent diseases.
If I could have a slice of cheesecake that won’t kick me out of ketosis, I consider that a major win. I’m hoping you also feel the same way. My goal is to create low carb recipes that help make the keto diet a delicious breeze and frankly, I think this recipe accomplishes beautifully.
Otherwise staying committed becomes a major chore and quitting becomes inevitable. And that is not an option for many of us.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Join Our Jesus And Keto Movement
In case you don’t know, Randy and I 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.
Randy had been a diabetic for over 15 years and he was dealing with the consequences of this disease. I was a survivor of the Guillan Barre Syndrome and was fighting fibromyalgia and chronic sciatica.
To say we needed God’s intervention is putting it mildly. When we followed the Holy Spirit’s prompting to 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. We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
Note that once you click the link you will be prompted to answer a few questions that ensure that you understand what this group stands for.
Favorite Keto Hack To Stay On Track!
Arming yourself with keto recipes is certainly key in doing this diet long enough to see the many benefits. But even with the best low carb ketogenic recipes sometimes additional help is needed.
This is when we also encourage you to have the right supplements to help you get and stay in ketosis. Because when you have the right tools the keto diet becomes easier.
Perhaps you’ve struggled to get into ketosis consistently on your low carb keto diet, or you’ve hit a plateau that doesn’t seem to budge, consider using Perfect KETO’s bundle to assist you. It’s a great way to see the benefits sooner rather than later.
You’ll learn how to elevate your ketones naturally enter into ketosis more quickly. Being at a deeper level of ketosis will help reduce your appetite, carb cravings, and give you lasting energy. These are the things you want to see happen as they make this diet sustainable and it’s why we recommend them.
Wondering which foods you should avoid when doing Keto? This Keto Food Guide will assist you in doing the Keto Diet correctly.
Perfect Keto has offered our readers a 15% discount on their products. Simply use this link for all qualifying products and the code FITTOSERVE at checkout.
Keto Almond Flour Crust
- 2 cups of finely milled almond flour
- 1/2 cup of melted unsalted butter
- 1/2 cup of sugar substitute
- 1/2 teaspoon of sea salt
- 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
- 1/4 teaspoon of sea salt
- 16 ounces of full-fat sour cream ( 2 cups)
Keto Cranberry Sauce
- 1/2 a package of 12 ounce package (6 ounces) of fresh or frozen cranberries
- 1/2 cup granulated sugar-substitute
- 1/2 cup of water
- 1/2 tablespoons of fresh lemon juice
- 1/2 teaspoon of orange extract
- Orange zest (1 teaspoon)
Keto Almond Flour Crust
- Pre-heat oven to 350 degrees.
- Lightly grease the bottom of a 9-inch springform pan.
- Melt the 1/2 cup of butter.
- In a medium-sized bowl add 2 cups of almond flour, sugar-substitute, sea salt and combine the dry ingredients well.
- Add the melted butter and combine mixture until fully incorporated. Mix with a wooden spoon or spatula.
- 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 to the pan.
- Bake the crust in the preheated oven for 20-25 minutes until the crust is lightly browned.
- Allow the keto almond crust to cool completely before adding the cheesecake batter.
- Allow 32 ounces of cream cheese and 4 large eggs to come to room temperature for a minimum of one hour.
- Pre-heat oven to 325 degrees.
- 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. Combine until well incorporated.
- Next, reduce the speed of the mixer to medium-low setting and then add the 4 whole large eggs one at a time. Stop and scrape the bowl at least two times to make sure the batter is mixed properly.
- 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 a couple of times during this process.
- Lightly grease the sides of the springform pan with the baked almond crust.
- Pour the combined cheesecake batter into the cooled almond crust. Using an offset spatula evenly spread the top of the cheesecake batter.
- 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.
- Place your springform pan in a large roasting pan that is large enough to accommodate the pan without touching the sides.
- Next, carefully pour boiling water into the roasting pan until the water reaches half-way up the sides of the springform pan.
- Bake your cheesecake for 60-70 minutes until cheesecake is set around the edges yet the center diameter (about 2 inches) of your cheesecake is still able to jiggle when you slightly move your pan.
- Do not over bake your cheesecake. It will continue to set as it cools.
- After the cheesecake is baked allow it to cool in the oven for one hour with the oven door slightly ajar.
- 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 Cranberry Topping
- While the cheesecake bakes make your cranberry topping.
- Bring the water, lemon juice, orange zest, orange extract, and sugar-substitute to boil in a medium-sized saucepan over medium-high heat.
- Then add the cranberries and cook for 10-15 minutes. Stir the sauce periodically as it cooks. You'll know the sauce is ready when the cranberries pop and the sauce thickens.
- Once your cheesecake has been allowed to cool on the kitchen counter, carefully wrap with plastic cling wrap and allow the cheesecake 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 for the flavors to meld perfectly.
- Lastly, spread the cranberry topping evenly over the cheesecake. At this point, you can freeze the cheesecake already with the topping or separately if you so desire.
- Store the leftovers in the refrigerator for up to 5 days. Freeze up to 3 weeks.
Nutrition Information:Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 550 Total Fat: 50.5g Saturated Fat: 26.8g Cholesterol: 167mg Sodium: 289mg Carbohydrates: 8.9g Net Carbohydrates: 6.8g Fiber: 2.1g Sugar: 1g Protein: 12g