The holiday season wouldn't be complete without a beautiful keto cranberry cheesecake recipe! This easy recipe for cranberry cheesecake starts with a quick no bake coconut buttery crust, layers of cranberry flavor and a creamy cheesecake filling!
No Bake Cheesecakes vs Baked Cheesecakes
The difference between the two kinds of cheesecakes is really in the cream cheese mixture.
A traditional cheesecake that's baked adds eggs and is more thick and dense in texture. A no bake cheesecake isn't as thick and dense, more lighter.
I love no bake cheesecake recipes since you don't need any baking time or a water bath which is time consuming.
Both kinds of keto cheesecakes still have delicious flavor so you really can't go wrong especially if you're following a keto diet!
Carbs in Keto Cheesecake
One slice of our keto cheesecake has 5 grams of net carbs which is much better than any traditional cheesecake made with regular sugar.
One slice of a plain cheesecake with graham cracker crust has about 29 grams of carbohydrates.
The next time you are craving a piece of cheesecake, make this perfect low carb treat that won't spike your blood sugar.
All the rest of the nutritional information is at the bottom of this page on the printable recipe card.
What if I don't have a springform pan?
If you don't have a springform pan, no problem! You can make this in a standard pie dish or turn it into keto cranberry cheesecake bars by using an 8 by 8 square baking dish, just be sure to use parchment paper for east removal.
Can I change the low carb sweetener used?
I've been enjoying using the blend of Monk Fruit Allulose that comes in granulated and confectioners style. I used both kinds in the crust and coating the fresh cranberries for the topping of this cheesecake.
I also use liquid vanilla stevia in the cheesecake filling as it combines so well in the cream cheese mixture. Another option would be to use liquid monk fruit instead.
I don't often use any sugar alcohols like xylitol is fatal to dogs and I have two. Sorbitol and Maltitol cause GI distress so I avoid those as well.
Lakanto Monk Fruit is another brand option to use but it does contain erythritol and I know many people don't want to use that.
Erythritol has recently been under scrutiny due to the recent studies saying it can cause blood clots.
Although I'm not concerned with using it myself and for my family, I understand many of my audience don't want to use it in recipes.
Can I swap the coconut flour in the crust?
I often get asked if coconut flour can be swapped with almond flour in my recipes.
Unfortunately it can't be evenly swapped in the same amount since coconut flour is much dense and requires more liquids.
About ¼ cup coconut flour is equal to about 1 cup almond flour. It can be done, but it would require a whole lot more of almond flour to make it the right texture.
More Keto Cranberry Low-Carb Recipes
Keto Cranberry Sauce- this simple cranberry sauce makes a larger batch and you need just ½ cup of this homemade cranberry sauce for this low carb cheesecake recipe below.
Keto Cranberry Pistachio Cookies
No Bake Keto Cranberry Cheesecake Pie- this cranberry recipe is a beautiful festive cranberry pie recipe with more of a creamy filling a bit less formed than a typical cheesecake mixture.
Keto Cottage Cheese Cranberry Dip
More Holiday Keto Recipes
White Chocolate Peppermint Fudge
No Bake Low Carb Keto Cranberry Holiday Cheesecake
No Bake Low Carb Keto Cranberry Holiday Cheesecake
Ingredients
No Bake Crust
- ½ cup unsweetened shredded coconut
- ½ cup coconut flour
- ¼ cup Monk Fruit Allulose Confectioners
- 6 tablespoon salted butter softened
No Bake Cheesecake
- ¾ cup water
- 2 teaspoon gelatin
- 16 ounces cream cheese room temperature
- 2 teaspoon vanilla extract
- 1 cup heavy cream
- 2 teaspoon vanilla liquid stevia or monk fruit liquid
- pinch salt
Sugar Free Cranberry Sauce
- ½ cup my sugar free cranberry sauce recipe divided
Topping
- 1 cup fresh cranberries
- 1 tablespoon monk fruit allulose sweetener granulated
- 1 cup heavy cream
- 1 teaspoon vanilla liquid stevia or sweetener to taste
Instructions
No Bake Crust
-
Grease an 8 inch spring form pan. Set aside.
-
Place all the crust ingredients into a large mixing bowl or food processor and process to combine. Spread crust batter into the bottom of the spring form pan and pat down until it's level. Set in fridge.
No Bake Cheesecake
-
Boil the water then add the gelatin and stir until dissolved. Set aside to cool.
-
Add the cream cheese and vanilla extract to a stand mixer or a medium bowl using an electric mixer, blend together. Pour in the heavy cream and sweetener and blend until combined. Taste and adjust sweetener if needed.
-
Drizzle in the cooled gelatin and blend until incorporated. Set aside.
Assemble
-
Spread ¼ cup of the prepared cranberry sauce over the crust.
-
Spread the cheesecake batter onto the crust and refrigerate 3-4 hours or overnight.
-
Spread the remaining ¼ cup of cranberry sauce over the top of the cheesecake batter. Remove the spring form when you are ready to decorate with topping.
Topping
-
Place the fresh cranberries in a small bowl and stir to coat with sweetener. Place a few cranberries onto the center of the cheesecake. Set aside.
-
Place the heavy cream in a stand mixer with the vanilla stevia or sweetener of choice and using the whisk attachment, whip until stiff peaks. Place into a pastry bag with the star tip and cover the top of the cheesecake with whipped cream all around the cranberries in the center. Add some cranberries around the edges.
Storage
-
Place in the fridge until ready to serve for up to 5 days.
0 comments :
Post a Comment