Keto Cheesecake with Cherry Pie Filling

Indulge in the decadent satisfaction of this Keto Cheesecake with Cherry Pie Filling, a delightful treat that seamlessly blends luscious creaminess with the vibrant sweetness of cherries—all while staying true to your low-carb lifestyle. The almond flour crust provides a perfect crunchy foundation, complemented by a velvety cheesecake layer made with cream cheese, sour cream, and a touch of sweetness from erythritol. Crowned with a sumptuous cherry pie filling, this dessert delivers a burst of fruity goodness without compromising your ketogenic goals. With each slice, relish the harmonious balance of flavors and textures, making this cheesecake an exquisite and guilt-free addition to your keto-friendly repertoire. Elevate your dessert experience without sacrificing your commitment to a carb-conscious lifestyle.

Ingredients:

For the Cheesecake:

• 2 cups almond flour
• 1/2 cup unsalted butter, melted
• 3 tablespoons powdered erythritol or another keto-friendly sweetener
• 4 (8 oz) packages cream cheese, softened
• 1 cup powdered erythritol
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup heavy cream

For the Cherry Pie Filling:

• 2 cups fresh or frozen cherries, pitted
• 1/4 cup water
• 2 tablespoons powdered erythritol
• 1 tablespoon lemon juice
• 1 tablespoon water + 1 teaspoon gelatin (optional, for thickening)

Instructions:

For the Cheesecake Crust:

1. Preheat your oven to 325°F (163°C).
2. In a bowl, mix almond flour, melted butter, and 3 tablespoons powdered erythritol until well combined.
3. Press the mixture into the bottom of a greased 9-inch springform pan to create the crust.
4. Bake for 10-12 minutes or until the edges are golden. Allow it to cool.

For the Cheesecake Filling:

1. In a large bowl, beat the cream cheese until smooth using an electric mixer.
2. Add 1 cup powdered erythritol, eggs (one at a time), vanilla extract, sour cream, and heavy cream. Mix until the batter is smooth and creamy.
3. Pour the cheesecake filling over the cooled crust.
4. Bake for 50-60 minutes or until the center is set. Let it cool in the oven with the door slightly ajar, then refrigerate for at least 4 hours or overnight.

For the Cherry Pie Filling:

1. In a saucepan, combine cherries, 1/4 cup water, 2 tablespoons powdered erythritol, and lemon juice.
2. Simmer over medium heat until the cherries release their juices and the mixture thickens slightly.
3. Optional: If you want a thicker filling, mix 1 tablespoon water with gelatin and add it to the cherry mixture, stirring well.
4. Allow the cherry filling to cool before spreading it over the chilled cheesecake.

Serve:

1. Once the cherry topping is set, carefully remove the cheesecake from the springform pan.
2. Slice and serve your delicious Keto Cheesecake with Cherry Pie Filling.