Keto Red White and Blue Cheesecake

Ingredient List

The Crust

1 1/2 Cups Almond Flour

1/3 Cup Erythritol or your favorite sweetener

6 Tablespoons Butter

1/2 Teaspoon Salt

1/2 Teaspoon Cinnamon

The Filling

2 Eggs

2 Packages Cream Cheese

1/12 Teaspoon Vanilla Extract

3/4 Cup Erythritol or your favorite sweetener 

Fresh Strawberries sliced lengthwise for the top

Fresh Blueberries for the top

How to Make a Keto Red, White, and Blue Cheesecake

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. 

Pour the butter over the almond flour mixture, and mix until you have a dry crumbly dough. Once the dough has been mixed up, 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.

If you are unsure of the design you would like to do, use a second pie plate to lay the berries out in while you wait on the cheesecake to bake. You may have to add a few more berries to your design when you go to lay them on top of the actual cheesecake, as the bottom of a pie plate is often narrower than the top. However, it still gives you a way to play and experiment with your designs! 

For this particular design, I did a row of strawberries laid slightly on top of each other down the middle, then outlined the edge with sliced strawberries. After I laid my strawberries out, I filled in the rest of the space with blueberries.

It’s a super simple design, but it looks great!

I invite you to have fun, try your own designs, and let us know how they turned out! I would love to see the designs you come up with!

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!

If you liked this recipe and would like to help support Rocky Mountain Baking, use the links in the above recipe or our other recipes to make your purchases. As an affiliate marketer we receive compensation for any purchases made through these links, and these purchases will help us to keep our content free for all.