Keto Cheesecake with Cherry Pie Filling

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.


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)


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.
  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.