With a beautiful cranberry swirl and a creamy filling, a Keto Cranberry Cheesecake is guaranteed to be the hit of your dessert table. The flavors of this cheesecake make it one of the best holiday desserts you can prepare. The cranberry mixture adds the perfect balance of sweet and tart, pairing exceptionally well with the creaminess of the cheesecake.
Why This Recipe Works
This keto cranberry cheesecake recipe is festive as it gets. The velvety texture of the cheesecake adds the right contrast to the tart cranberries. A low-carb cranberry cheesecake is a welcome treat after a holiday meal, and even guests who are not doing keto will appreciate a sugar-free option. This cheesecake uses basic, easy-to-come-by ingredients.
Key Features of Keto Cranberry Cheesecake
- Bright and festive: The cranberry swirl gives it instant holiday appeal.
- Rich and creamy: It has a velvety smooth cheesecake texture.
- Crisp crust: An easy keto crust is the perfect foil for the filling.
- Easy to make: While it does take some time, there is nothing complicated about this recipe!
- Low carb and gluten-free: It’s a healthier dessert option that will please the whole table.
Ingredients
Here's a breakdown of the key ingredients for each component of the cheesecake:
For the Crust:
- Almond flour
- Sweetener (Erythritol or Swerve recommended for crispness)
- Melted butter
- Sea salt
For the Cheesecake Filling:
- Cream cheese (room temperature is crucial)
- Sweetener (Erythritol, Monk Fruit, or your preferred low-carb option)
- Eggs (room temperature)
- Vanilla extract
- Sour cream (full-fat)
- Optional: Lemon or orange juice for a splash of citrus
For the Cranberry Sauce:
- Fresh or frozen cranberries
- Water
- Sweetener (Allulose recommended for a syrupy consistency, but erythritol can also be used)
- Lemon zest
- Optional: Orange extract
For the Pecan Crumble Topping (Optional):
- Butter
- Almond flour
- Pecans (chopped)
- Sweetener
Making the Keto Cranberry Cheesecake: Step-by-Step
Here are detailed instructions for each component:
1. Keto Cranberry Sauce
This sauce can be made ahead to save time.
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- In a medium saucepan over medium heat, bring the cranberries and water to a boil.
- Reduce heat and simmer until cranberries have popped and can be easily mashed, about 7 minutes.
- Stir in the sweetener and lemon zest and mash up a little.
- Set aside to cool.
2. Keto Crust
- Preheat the oven to 325ºF (163°C) and lightly grease a 9-inch glass or ceramic pie plate or springform pan.
- Whisk together the almond flour, sweetener, and salt in a medium bowl.
- Stir in the melted butter until the dough comes together and resembles coarse crumbs.
- Press firmly into the bottom and up the sides of the pie plate. Use a flat-bottomed glass or measuring cup to even out the bottom.
- Prick the bottom all over with a fork and bake for 10 minutes.
- Let it cool completely before adding the filling.
3. Keto Cheesecake Filling
- Allow the cream cheese and eggs to come to room temperature for a minimum of one hour.
- Pre-heat oven to 325 degrees.
- In a large bowl, beat the cream cheese for several minutes until very smooth, then beat in the sweetener until well combined.
- Beat in the eggs, cream, and vanilla extract until smooth.
4. Assembly and Baking
- Spread the cheesecake mixture into the crust.
- Dollop with the cranberry sauce and swirl lightly with a knife.
- Sprinkle with the chopped pecans (optional).
- Cover lightly with foil and bake for 25 minutes, then remove foil and bake another 5 to 10 minutes, until the cheesecake filling is mostly set but jiggles slightly in the center.
- Alternatively, for a water bath method: Securely wrap the cheesecake pan with two large pieces of heavy-duty aluminum foil, ensuring the bottom and sides are tightly wrapped. Place the springform pan in a large roasting pan. Carefully pour boiling water into the roasting pan until the water reaches halfway up the sides of the springform pan. Bake for 60-70 minutes until the cheesecake is set around the edges, but the center (about 2 inches in diameter) still jiggles slightly.
- 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.
5. Chilling and Serving
- 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.
Tips for the Perfect Keto Cranberry Cheesecake
- Room Temperature Ingredients: Make sure that every ingredient, including the egg, is at room temperature. For the best results, allow the cream cheese and eggs to sit out for at least an hour before starting.
- Beat Cream Cheese Alone First: One of the best tricks for making a super smooth cheesecake is to beat the cream cheese by itself for a minute or two until it’s super creamy. Then, add in the other ingredients.
- Cool Crust Before Filling: Make sure the crust has cooled before adding the filling. This helps ensure that it will firm up properly and not soften when you add the cheesecake.
- Sweetener Choice: If you want a firm, crisp crust, you must use an erythritol-based sweetener with no allulose. Allulose is recommended for the cranberry sauce for a more syrupy consistency, but it’s not critical. The filling can be made with your favorite sweetener.
- Don't Overbake: The easiest way to tell that it’s done baking is to take it out of the oven and check the center. If there is a SLIGHT jiggle, the cheesecake is done baking and will firm up as it cools.
Variations and Additions
- Nuts: Add chopped pecans or walnuts to the crust or as a topping for added texture.
- Citrus Zest: Enhance the flavors by adding lemon zest or orange zest to the cheesecake filling or cranberry sauce.
- Spice it Up: Incorporate warm spices like cinnamon, nutmeg, or cardamom into the crust for a festive twist.
- Cottage Cheese: For an extra protein boost, use cottage cheese in the cheesecake filling. You won't taste it! If you prefer not to use cottage cheese, you can replace it with more cream cheese plus sour cream.
Can I Make Keto Cranberry Cheesecake in Advance?
Yes! You can make the crust several days ahead. You can also bake the crust and freeze it until you need it. Just wrap it up tightly in plastic wrap, right in the pie plate itself. Since the cheesecake pie itself needs time to chill and set, you can bake it a day or two prior to serving it.
Nutritional Information
This keto cranberry cheesecake pie recipe has approximately 5.1g net carbs per serving.
Addressing Common Concerns
Are cranberries keto-friendly?
Yes! In their natural state, these tart red berries are extremely low in carbs. One cup of fresh cranberries has about 12 grams of carbs and 5 grams of fiber.
Can I use other crust options?
While almond flour is a popular choice, you can experiment with other keto-friendly flours like coconut flour. However, remember that coconut flour is much denser and requires more liquids, so adjustments to the recipe will be necessary. About 1/4 cup coconut flour is equal to about 1 cup almond flour.
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