When 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.
The velvety texture of this cheesecake adds the right contrast to the cranberries.
Plus, a low-carb cranberry cheesecake is a welcome treat after a holiday meal. Even your guests who are not doing keto will appreciate a sugar-free option.
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.
Low-Carb Cranberry Cheesecake
This rich cranberry cheesecake uses basic, easy-to-come-by ingredients, which I always aim for. And during the holidays, well, that makes even more sense. Right?
The cranberry topping is a simple keto cranberry sauce recipe that you can serve with your Thanksgiving turkey. It’s made with cranberries, water, monk fruit, and a little lemon juice and 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.
Ingredients Needed:
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The following are the ingredients you’ll need. Note that a printable recipe card can be found at the bottom of the page.
- Almond flour
- Butter
- Sugar-substitute
- Cream Cheese
- Eggs
- Vanilla Extract
- Fresh or frozen cranberries
- Orange Extract
- Lemon juice
Materials Needed To Make A Keto Cheesecake
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.
- Springform pan
- Large roasting pan for the bain-marie.
- Electric mixer, stand-up or handheld
- Spatula
- Mixing bowls
Sugar Substitute Options
When it comes to choosing which sugar substitute to use for this festive sugar-free cheesecake, I have several options for you.
My number one choice is Lakanto Monk Fruit because its texture and flavor are the closest to real sugar, and the flavor fools your taste buds like nothing else I’ve found on the market.
I’m also partial to the brand Swerve, which is an erythritol blend. Similar to Lakanto, it uses sugar alcohols, which has a 0 % impact on blood sugar.
I wouldn’t say I 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.
Are Cranberries Keto-Friendly?
In case you are wondering, cranberries are indeed keto-friendly. They are 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.
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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 encourages this girl to keep sharing and perfecting her recipes.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
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.
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The app is loaded with hundreds of yummy recipes for breakfast, lunch, dinner, snacks, and even desserts!
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Keto Cranberry Cheesecake (Gluten-Free)
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
- 2 cups of finely milled almond flour
- 1/2 cup of melted unsalted butter
- 1/2 cup of sugar substitute
- 1/2 teaspoon of sea salt
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
- Pre-heat oven to 350 degrees.
- Lightly grease the bottom of a 9-inch springform pan.
- Melt the 1/2 cup of butter.
- In a medium-sized bowl add 2 cups of almond flour, sugar-substitute, sea salt and combine the dry ingredients well.
- Add the melted butter and combine mixture until fully incorporated. Mix with a wooden spoon or spatula.
- 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.
- Bake the crust in the preheated oven for 20-25 minutes until the crust is lightly browned.
- Allow the keto almond crust to cool completely before adding the cheesecake batter.
Keto Cheesecake
- Allow 32 ounces of cream cheese and 4 large eggs to come to room temperature for a minimum of one hour.
- Pre-heat oven to 325 degrees.
- 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.
- 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.
- 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.
- Lightly grease the sides of the springform pan with the baked almond crust.
- Pour the combined cheesecake batter into the cooled almond crust. Using an offset spatula evenly spread the top of the cheesecake batter.
Bain-Marie
- 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.
- Place your springform pan in a large roasting pan that is large enough to accommodate the pan without touching the sides.
- Next, carefully pour boiling water into the roasting pan until the water reaches half-way up the sides of the springform pan.
- 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.
- Do not over bake your cheesecake. It will continue to set as it cools.
- 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.
Keto Cranberry Topping
- While the cheesecake bakes make your cranberry topping.
- Bring the water, lemon juice, orange zest, orange extract, and sugar-substitute to boil in a medium-sized saucepan over medium-high heat.
- 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
- 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.
Nutrition Information:
Yield: 14 Serving Size: 1Amount Per Serving: Calories: 550Total Fat: 50.5gSaturated Fat: 26.8gCholesterol: 167mgSodium: 289mgCarbohydrates: 8.9gNet Carbohydrates: 6.8gFiber: 2.1gSugar: 1gProtein: 12g
