Description
A deliciously creamy and fruity cheesecake that’s low in carbs and gluten-free, featuring a unique ginger cinnamon crust and topped with blackberries.
Ingredients
Scale
- 2 cups almond flour
- 2 tbsp melted unsalted butter
- 1 tsp grated fresh ginger or 1/2 tsp powdered ginger
- 1 tsp cinnamon
- 2 tbsp powdered erythritol
- 1/2 tsp grated lemon rind
- 1 large egg
- 2 cups cream cheese (16 oz)
- 1 cup blackberries (thawed if frozen)
- 2 large eggs
- 1/2 cup powdered erythritol
- 1 tbsp vanilla extract
- 2 cups blackberries for topping
- 2 tbsp chia seeds
- 3 tbsp powdered erythritol for topping
- (Optional: fresh blueberries, blackberries, and mint for decoration)
Instructions
- Preheat your oven to 350°F (175°C). In a 9-inch springform pan, combine almond flour, ginger, cinnamon, powdered erythritol, and lemon rind. Mix melted butter and egg in a small bowl, pour into the pan, mix with a fork until combined, then press evenly into the bottom. Bake for 8-10 minutes until golden brown. Let it cool.
- For the Vanilla Base, whip together cream cheese, vanilla extract, and powdered erythritol until fluffy. Add the eggs one at a time.
- For the Blackberry Base, puree 1 cup of blackberries. Use 1/2 cup of this puree for the batter. Whip it together with cream cheese and powdered erythritol, adding the eggs one at a time.
- Pour half of the vanilla batter into the crust, then add half of the blackberry batter. Repeat this step.
- Bake for 35-40 minutes until set. Cool and refrigerate for at least 3 hours.
- For the Berry Topping, cook the blackberries in a saucepan, mash them, and mix with powdered erythritol and chia seeds. Allow this mixture to thicken.
- Spread the berry mixture on top of the cheesecake and garnish with additional berries and mint if desired. Enjoy!
Notes
Make sure your cream cheese is softened to room temperature for easy mixing. Adjust erythritol to taste for sweetness. Allow the cheesecake to cool completely before refrigerating for best texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 3g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg
Keywords: cheesecake, blackberry, gluten-free, low-carb, dessert