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Keto Blackberry Coconut Cheesecake

Keto Blackberry Cheesecake Recipe



  1.  Crust: Preheat oven to 350°F. In bowl, stir together almond flour, Organic Erythritol, cinnamon and salt; add coconut oil, tossing until well blended. Press firmly into bottom and partway up side of 9-inch springform pan. Bake for 10 to 12 minutes until golden and set. Let cool completely.
  2. Cheesecake: Reduce heat to 325°F. Using electric mixer, beat cream cheese until smooth. Beat in Erythritol, lime zest and salt until blended. Beat in eggs, one at a time, mixing on low speed after each addition until incorporated. Beat in coconut milk and vanilla until blended. Pour over crust.
  3. Bake for 55 to 75 minutes or until set but still slightly jiggly in center. Turn off oven; leaving door ajar, let cheesecake cool for 30 minutes. Run knife around rim of cake. Transfer to rack; let cool in pan completely. Cover and refrigerate for at least 6 hours or overnight. Remove cheesecake from pan.
  4. Whipped Cream Topping: Just before serving, whip cream until soft peaks start to form. Sprinkle Erythritol over top; beat until stiff peaks form.
  5. Mound whipped cream in center of cheesecake, spreading with back of spoon to create swirls. Garnish with blackberries, coconut and lime zest.


  • Substitute lemon zest for lime zest.
  • Substitute raspberries for blackberries.

Makes 1 Keto Cheesecake


  • 1 1/2 cups almond flour
  • 1/4 cup Wholesome ZeroSugar Organic Erythritol
    Wholesome ZeroSugar Organic Erythritol keto sweetener
    Wholesome ZeroSugar™ Organic Erythritol
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  • 1/4 tsp ground cinnamon
  • Pinch salt
  • 1/3 cup coconut oil
  • 4 pkg (8 oz each) brick-style plain cream cheese, softened
  • 1 cup Wholesome ZeroSugar Organic Erythritol
  • 2 tsp lime zest
  • Pinch salt
  • 4 cage free eggs, at room temperature
  • 3/4 cup coconut milk, at room temperature
  • 2 tsp vanilla extract
  • 1 cup heavy whipping cream
  • 3 tbsp Wholesome Organic ZeroSugar Erythritol
  • 1 cup blackberries
  • 1/3 cup toasted shaved coconut
  • 2 tsp lime zest