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Keto Cranberry Cheesecake

When it comes to choosing a dessert for the holidays, a keto cranberry cheesecake will be as festive as it gets. Why? Well, for several reasons. For one, it has the perfect ratio of tartness to sweetness.

And the velvety texture of the cheesecake adds the right contrast to the cranberries. Plus, a low-carb cranberry cheesecake is a welcomed treat after a holiday meal. Even your guests not doing keto will appreciate a sugar-free option.  

 

As far as classic desserts go you can’t go wrong with making a low-carb cheesecake for your family and friends to enjoy this season.  With that being, if you’re as much a fan of keto cranberry recipes, as I am, you are really going to love this seasonal keto cheesecake. 

Make sure you check out our Keto Cheesecakes for more delicious flavor and style options. 

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Keto Cranberry Cheesecake

Keto Cranberry Cheesecake

Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.

This rich cranberry cheesecake uses basic, easy-to-come-by ingredients, it’s something I always aim for. And during the holidays, well, that makes even more sense. Right?

The cranberry topping is one that you can serve with your Thanksgiving turkey. It’s a simple recipe of cranberries, water, monk fruit, and a little lemon juice & orange extract to enhance the flavor of the berries. 

If you’ve never made cranberry sauce from scratch, you have no idea what you’ve been missing. The flavor is far superior to canned cranberry jelly.

Plus, it’s incredibly easy to make. The following are the ingredients you’ll need. Note that a printable recipe card can be found at the bottom of the page.

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keto cranberry cheesecake on a red plate

Low Carb Cranberry Cheesecake Ingredients:

Materials Needed To Make A Keto Cheesecake

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Keto Cranberry Sauce Served
Keto Cranberry Sauce

In order to make a successful low-carb cheesecake, you will need a few items. Thankfully, these materials are also pretty standard kitchen tools. Perhaps the only thing you may not have from this list is the 9-inch springform pan. 

Sugar Substitute Options

When it comes to choosing which sugar substitute to use for this festive low-carb cheesecake, I have several options for you.   My number one choice is Lakanto Monk Fruit because the texture and flavor are what I have found to be the closest to real sugar and because the flavor fools your taste buds like nothing else I’ve found in the market. 

Having said that, I’m also partial to the brand Swerve which is an erythritol blend. Similar to Lakanto it uses sugar alcohols and has a 0 % impact on blood sugar.

Personally, I don’t like using stevia because I am sensitive to the aftertaste. But if that’s not the case for you, you could certainly use the stevia and erythritol-based brand Pyure for this cheesecake recipe.

However, if you go this route, you will want to use 1/2 the amount called for in this recipe since it’s much sweeter. Lastly, if you can’t easily find a more natural sugar substitute you can also use Splenda with great success. 

You will want to use the Splenda that has a bulking agent. It’s the one that comes in larger bags. I don’t recommend Splenda Bake because it’s actually half sugar, half sucralose product and will be too high in carbs to be considered keto-friendly.

Are Cranberries Keto-Friendly?

In case you are wondering cranberries are indeed keto-friendly.  You see cranberries happen to be very low in carbs and also high in fiber.

One cup of fresh cranberries has only 12 grams and 5 grams of fiber.  With the right recipe and careful keto macro planning, you can enjoy cranberries on a keto diet.

Of course, this is the case when eaten without sugar. But the thing is that eating them raw is not really an option since they are quite tart. It’s why you typically only find them in recipes like cranberry sauce or desserts that are loaded with sugar. Thankfully, using sugar substitutes works equally well.

Cranberries are considered a superfood.  They are packed with antioxidants and high in vitamins C, A, and K, making them a prized berry. They also contain proanthocyanidins (PACs) a powerhouse antioxidant that may help prevent diseases. 

Tag Us

If I could have a slice of cheesecake that won’t kick me out of ketosis, I consider that a major win. I’m hoping you also feel the same way. My goal is to create low-carb recipes that help make the keto diet a delicious breeze and frankly, I think this recipe accomplishes beautifully.

Otherwise staying committed becomes a major chore and quitting becomes inevitable. And that is not an option for many of us. 

I sure hope you will give this recipe a try. Once you do, make sure you remember to tag us on Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.

Since this recipe is made with almond flour and it’s what you prefer to use, I recommend you visit our keto almond flour recipes for more delicious options.

Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.

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Grab Our Books!

In case you don’t know I have authored two books for you, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.

Join Our Jesus And Keto Movement 

Looking for an online support system to help you stay the course on keto? As a family, we came to the keto diet looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.

So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation. When we followed the Holy Spirit’s prompting to we got on the path to real transformation. 

Knowing firsthand the benefits of this decision, we have created a closed Christian group that is using the keto diet to transform their lives.  We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.

Be sure to request our FREE Jesus and Keto E-Book (First 7 Days) We hope it blesses you.

Fittoservegroup Keto App

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Fit To Serve Group App

Looking for a fast way to access our keto recipes? We got you covered. There’s an app for that. Yup, there’s a Fit To Serve Group App and it’s going to make your keto diet a delicious breeze!

Access hundreds of recipes that are all sugar-free, gluten-free, and keto-friendly.

Enjoy early access to recipes before they go live on the website. Plus, bonus recipes that are exclusive to the app. Make your own personal cookbooks that you can use to organize your favorite recipes.

Search recipes by title, ingredients, keywords, and categories, and of course every recipe shows complete nutritional facts.  Get the Fit to Serve Group App for easy-to-follow keto recipes made with easy-to-source ingredients. 

The app is loaded with hundreds of yummy recipes for breakfast, lunch, dinner, snacks, and even desserts!

Learn more by visiting our Fit To Serve Group App Page.

keto cranberry cheesecake displayed

Keto Cranberry Cheesecake

Yield: 14
Prep Time: 1 hour 30 minutes
Cook Time: 1 hour 10 minutes
Additional Time: 1 day
Total Time: 1 day 2 hours 40 minutes

This festive keto cranberry cheesecake makes the perfect holiday dessert. It's bursting with flavor and yet it's low in carbs, sugar-free and keto-friendly.

Ingredients

Keto Almond Flour Crust

Keto Cheesecake

  • 32 ounces (4 blocks) of full-fat cream cheese
  • 1 1/2 cups of sugar substitute 
  • 4 large eggs, room temperature
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon of sea salt
  • 16 ounces of full-fat sour cream ( 2 cups)

Keto Cranberry Sauce

  • 1/2 a package of 12 ounce package (6 ounces) of fresh or frozen cranberries 
  • 1/2 cup granulated sugar-substitute 
  • 1/2 cup of water
  • 1/2 tablespoons of fresh lemon juice
  • 1/2 teaspoon of orange extract 
  • Orange zest (1 teaspoon)

Instructions

Keto Almond Flour Crust

  1. Pre-heat oven to 350 degrees.
  2. Lightly grease the bottom of a 9-inch springform pan.
  3. Melt the 1/2 cup of butter.
  4. In a medium-sized bowl add 2 cups of almond flour, sugar-substitute, sea salt and combine the dry ingredients well.
  5. Add the melted butter and combine mixture until fully incorporated. Mix with a wooden spoon or spatula.
  6. Once combined add the almond mixture to the bottom of the springform pan. Use the bottom of a glass cup to press the mixture evenly to the pan.
  7. Bake the crust in the preheated oven for 20-25 minutes until the crust is lightly browned.
  8. Allow the keto almond crust to cool completely before adding the cheesecake batter.

Keto Cheesecake

  1. Allow 32 ounces of cream cheese and 4 large eggs to come to room temperature for a minimum of one hour.
  2. Pre-heat oven to 325 degrees.
  3. In a large stand-up mixer or a large mixing bowl using an electric handheld mixer beat softened cream cheese and sugar substitute at a high setting. Combine until well incorporated.
  4. Next, reduce the speed of the mixer to medium-low setting and then add the 4 whole large eggs one at a time. Stop and scrape the bowl at least two times to make sure the batter is mixed properly.
  5. Then add vanilla extract, sea salt, and the 16 ounces of full-fat sour cream. Combine the mixture until the cheesecake batter is fully incorporated and velvety smooth. This may take about 5 minutes. Make sure you stop and scrape the bowl a couple of times during this process.
  6. Lightly grease the sides of the springform pan with the baked almond crust.
  7. Pour the combined cheesecake batter into the cooled almond crust. Using an offset spatula evenly spread the top of the cheesecake batter.

Bain-Marie

  1. Securely wrap the cheesecake pan with two large pieces of heavy-duty aluminum foil. To do so I lay one piece of aluminum foil vertically and then stack another piece of foil horizontally. I then bring up the foil up the sides of the pan making sure the bottom and sides are tightly wrapped in foil. This is in preparation for the bain-marie.
  2. Place your springform pan in a large roasting pan that is large enough to accommodate the pan without touching the sides.
  3. Next, carefully pour boiling water into the roasting pan until the water reaches half-way up the sides of the springform pan.
  4. Bake your cheesecake for 60-70 minutes until cheesecake is set around the edges yet the center diameter (about 2 inches) of your cheesecake is still able to jiggle when you slightly move your pan. 
  5. Do not over bake your cheesecake. It will continue to set as it cools.
  6. After the cheesecake is baked allow it to cool in the oven for one hour with the oven door slightly ajar.
  7. 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.

Keto Cranberry Topping

  1. While the cheesecake bakes make your cranberry topping.
  2. Bring the water, lemon juice, orange zest, orange extract, and sugar-substitute to boil in a medium-sized saucepan over medium-high heat.
  3. Then add the cranberries and cook for 10-15 minutes. Stir the sauce periodically as it cooks. You'll know the sauce is ready when the cranberries pop and the sauce thickens.

Serving

  1. 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.
  2. 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.
  3. Store the leftovers in the refrigerator for up to 5 days. Freeze up to 3 weeks.

Nutrition Information:
Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 550Total Fat: 50.5gSaturated Fat: 26.8gCholesterol: 167mgSodium: 289mgCarbohydrates: 8.9gNet Carbohydrates: 6.8gFiber: 2.1gSugar: 1gProtein: 12g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Ana Perry

Monday 14th of December 2015

I tried almond meal crust for my thanksgiving pies - the mouthful of nut crust made me gag, and i love almonds :(. I am going to try this, maybe I'm doing something wrong. After reading the directions and comparing to the pic I'm not sure, do you put the crust up the side of the pan or just on the bottom?

I notice a couple of other yummies on that desert tray...are you going to post those recipes too?

Jonathan Caswell

Sunday 13th of December 2015

Thank you for remembering we poor, forgotten diabetics! :D

fittoservegroup

Sunday 13th of December 2015

Love you buddy stay strong in the Lord!

Jonathan Caswell

Sunday 13th of December 2015

Reblogged this on By the Mighty Mumford and commented: MY WIFE AND I WILL LOVE THIS!!!!!

fittoservegroup

Sunday 13th of December 2015

Give you lovely wife a hug from me and tell her I am here if she needs anything. Just an email away. Thanks for the reblog. May the Lord bless you two ?

Grace

Sunday 13th of December 2015

Looks delicious :)

fittoservegroup

Sunday 13th of December 2015

Thanks Grace give the recipe a try. Even if it's just the basic cheesecake it won't disappoint you ?

The Hobbit

Sunday 13th of December 2015

Shared :). Looks lovely :)

fittoservegroup

Sunday 13th of December 2015

Thanks for the share!

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