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Keto Red, White, and Blue Cheesecake

Because it’s just plain fun to make food that adds to the patriotic atmosphere of the fourth, I decided to try my hand at a red, white, and blue cheesecake. This cheesecake is the perfect patriotic addition to that Fourth of July Party you may be planning!
5 from 1 vote
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Prep Time 35 minutes
Cook Time 55 minutes
Servings 12 servings
Calories 137 kcal

Ingredients
  

The Crust

  • 1 1/2 Cup Finely Ground Almond Flour (Blue Diamond is my favorite)
  • 1/3 Cup Erythritol
  • 6 Tablespoons Butter (Unsalted)
  • 1/2 Teaspoon Cinnamon

The Filling

  • 2 Large Eggs
  • 2 8 Ounce Packages Cream Cheese (softened)
  • 1 1/2 Teaspoons Vanilla Extract
  • 3/4 Cup Erythritol (Or your favorite sweetner)
  • Fresh Strawberries (for the top)
  • Fresh Blueberries (for the top)

Instructions
 

  • Begin by preheating the oven to 375° Fahrenheit, and lightly grease a deep dish pie pan.
  • Add your almond flour, sweetener, salt, and cinnamon to a small mixing bowl, and whisk together until everything is evenly distributed.
  • Put your butter into a microwavable bowl or measuring cup, and melt it in the microwave. Each microwave varies, so I recommend microwaving the butter in ten to fifteen second increments until it has completely melted.
    Pour the butter over the almond flour mixture, and mix until you have a dry crumbly dough. 
  • Dump the mixture into the prepared pie pan. Using your hand, press the dough until your crust evenly covers the bottom of the pie plate.
    Bake for ten to twelve minutes or until the crust has begun to brown. Once it has browned pull it out of the oven and lower the oven temperature to 350° Fahrenheit.
  • Now it’s time to start making the filling. Put your cream cheese and sweetener in a large mixing bowl, and mix with a stand mixer until you have a smooth, creamy mixture. 
  • Next add your eggs one at a time with the mixer on low.
  • Scrape the sides, add your vanilla, then beat the mixture on medium high until you have a nice creamy mixture with very few lumps.
  • Pour the filling over your prepared crust, and smooth out with a spatula. Bake for thirty minutes, then pull it out and add your berries.
  • After you have laid your berries out on top of the partially baked filling, put it back in the oven and bake another twenty to thirty minutes or until the middle has set and no longer jiggles when lightly shaken.
    Let it cool off to room temperature, then place in the fridge for a couple hours or until completely chilled. Slice into your desired serving size (12-16 pieces) and enjoy!

Nutrition

Calories: 137kcal