Low Carb Cranberry Cheesecake
Low Carb Cranberry Cheesecake is the perfect sweet treat this holiday season! Delicious cheesecake topped off with my homemade cranberry sauce! Keto Cranberry Cheesecake – You must try this recipe.
Another great low carb contender for your holiday dessert table. This Keto Cranberry Cheesecake makes a perfect Thanksgiving or Christmas treat.
This time of year totally calls for Keto Cranberry Cheesecake. I mean, they’re the perfect low carb treat and they’re so darn easy to make!
Fresh cranberries are easy to find in the fall and winter and making a simple cranberry sauce only takes about 10 minutes! It’s the perfect sweet and tart topping for this Keto Cranberry Cheesecake!
Plus, cheesecakes are super simple to make low carb and they keep in the fridge for 4-5 days! Love it!
If you like this, you can try similar recipes:
- Low Carb Cheesecake Salad
- Keto Coconut Cheesecake with Coconut Cream
- Keto Sopapilla Cheesecake
- Keto Chocolate Cheesecake Jars
- Keto Cheesecake Brownies
- Keto Cheesecake Cupcakes
- Keto No-Bake Chocolate Cheesecake
- Low Carb Key Lime Cheesecakes
- Low Carb Salted Caramel Cheesecake Bars
- Low Carb No Bake Irish Cream Cheesecake
- Keto Boston Cream Cheesecake
Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!
Low Carb Cranberry Cheesecake
Course: DessertCuisine: American12
servings10
minutes2
hours292
kcalKeto Cranberry Cheesecake is the perfect sweet treat this holiday season! Delicious cheesecake topped off with my homemade cranberry sauce!
Ingredients
- Crust:
2 cups pecan halves
1/4 cup melted butter
2 tablespoons Swerve
1/2 teaspoon cinnamon
- Sauce:
12 ounces fresh cranberries
1 cup powdered sweetener
1 cup water
1/2 teaspoon cinnamon, optional
Pinch of salt
- Filling:
32 ounces cream cheese
1/2 cup powdered erythritol
1/4 teaspoon monk fruit extract powder
5 eggs lightly beaten
1 tablespoon lemon juice
Directions
- Crust:
- Grind pecans in a food processor. Pulse the processor until the largest pieces are no bigger than split peas. Add the butter and the sweetener. Blend until it’s mixed evenly.
- Press it into the bottom of a 9-in springform pan. Sprinkle cinnamon on top to cover. Press cinnamon in with back of a spoon.
- Bake at 300° for 8-12 minutes. Cool.
- Sauce:
- Add all of the ingredients to a medium saucepan and bring to a boil.
- Simmer over medium heat, stirring occasionally, until most of the berries have popped. Mash berries to reach desired chunkiness. Sauce will thicken as it cools.
- Filling:
- In a large bowl beat the cream cheese with the xylitol and stevia until light and fluffy. Add eggs, beating just until blended. Add lemon juice. Pour into crust.
- Topping off and baking:
- Spoon cranberry sauce over filling.
- Put a pan on the bottom rack of the oven and fill with water.
- Bake cheesecake on middle rack at 350° for 45 minutes. Turn oven off; let cheesecake stand in oven for 1 hour with door propped ajar.
- Remove from oven and cool on a wire rack. Carefully run a knife around sides of pan to loosen and remove side of pan. Refrigerate overnight.
Notes
- Use 3 to 4 tablespoons in the crust
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only.
We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Thank you for understanding!
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This is a big inspiration:) I love things like this! I will definitely try it on,