Keto Blackberry Cheesecake (No Bake Recipe)

This is not too sweet and very refreshing, perfect for a lazy summer day. If you like your cheesecake a little more stiff, you can place the cheesecake into the freezer and then allow time to thaw slightly before serving.

INGREDIENTS:

For the cream:

1.5 cups heavy cream

3 tsp vanilla extract

For the syrup

1.5 cups fresh blackberries

3 tbsp water

3 tbsp granulated erythritol sweetener

For the base

1.5 cup almond flour

3 tbsp unsalted butter, melted

For the topping

24oz cream cheese, softened

0.75 cup granulated erythritol sweetener

INSTRUCTIONS:

1. Whisk together the cream and vanilla until stiff peaks form, then cover and place in fridge.

2. In a small saucepan, add the blackberries, water, and sweetener. Cook on low heat and push the fruit down with a spatula/spoon to release the juice. After 10 minutes, press the mixture through a fine sieve, discard the pulp, and allow to cool.

3. Mix together almond flour and melted butter, then push into a 9 inch springform pan.

4. Using a mixer, beat the cream cheese, blackberry syrup, and sweetener until smooth. Gently fold in the refrigerated whipped cream.

5. Pour mixture into the pan.

6. Refrigerate for at least two hours before serving.

Garnish with fresh blackberries for a gorgeous presentation!

Makes 12 servings.

MACRO INFO:

422 Calories, 40g Fat, 6g Net Carbs, 7g Protein