Keto Cherry Almond Cheesecake

Cheesecake is one of those desserts that feels special, but a lot of versions are loaded with sugar and flour. My keto cherry almond cheesecake gives you that same rich, creamy bite without any of that.

The base is made with almond flour instead of regular crumbs, so it stays low carb and keto friendly from the very first layer.

On top of the smooth filling, I add a simple cherry swirl that brings a little fruity flavor and a nice pop of color.

The almond extract is a small touch, but it works really well with the cherries and gives the whole thing a soft, cozy flavor.

It does need some time to chill before slicing, but the wait is worth it. Once it sets, every slice comes out clean and creamy.

Why You’ll Love This Recipe

Rich and Creamy Texture – The cream cheese and sour cream blend into a smooth, velvety filling that melts in your mouth.

Perfect Flavor Pairing – Sweet cherries and warm almond extract work together for a taste that feels fancy but stays simple.

Truly Low Carb – Monk fruit and allulose keep this cheesecake keto friendly without adding any sugar or extra carbs.

Beautiful Cherry Swirl – The bright red swirl on top makes every slice look stunning enough for guests or holidays.

Recipe Ingredients

For the Crust

• 1 1/2 cups Almond Flour
• 1/4 cup Sliced Almonds, Crushed
• 1/4 cup Powdered Monk Fruit Sweetener
• 1/4 tsp Salt
• 5 tbsp Butter, Melted

For the Filling

• 24 oz Cream Cheese, Softened
• 3/4 cup Powdered Allulose
• 3 Large Eggs
• 1/2 cup Sour Cream
• 1 tsp Vanilla Extract
• 1/2 tsp Almond Extract

For the Cherry Swirl

• 1 cup Pitted Cherries, Chopped
• 2 tbsp Powdered Allulose
• 1 tbsp Lemon Juice
• 1/2 tsp Xanthan Gum

How To Make

Step 1

Preheat the oven to 325°F and line a 9 inch springform pan with parchment paper.

Step 2

Stir almond flour, crushed almonds, powdered sweetener, salt, and melted butter. Press into the pan and bake for 10 minutes.

Step 3

Simmer cherries, allulose, and lemon juice for 5 minutes until syrupy. Whisk in xanthan gum and cool.

Step 4

Beat cream cheese and allulose until creamy. Add eggs one at a time on low speed, then mix in sour cream, vanilla, and almond extract.

Step 5

Pour the filling into the crust. Spoon the cherry mixture on top and swirl gently.

Step 6

Bake for 45 to 55 minutes, until the edges are set and the center has a slight jiggle.

Step 7

Cool gradually, then chill for at least 5 hours before slicing.

Tips

Soften the Cream Cheese All the Way

Before you start, leave your cream cheese out on the counter for at least an hour so it gets fully soft and room temperature.

If it’s even a little cold in the middle, you’ll end up with small lumps in your filling that never fully blend out, no matter how long you mix.

My favorite trick here is to cut the blocks into smaller cubes first. This helps them soften faster and evenly, so your filling turns out smooth and creamy.

Add the Eggs on Low Speed

When you get to the eggs, drop your mixer down to the lowest speed and add them one at a time, just like the steps call for.

From my experience, mixing eggs in on high speed beats too much air into the filling. That extra air is the main reason keto cheesecakes puff up and then crack as they cool.

Once each egg is barely blended in, stop. You want the filling smooth and combined, not whipped and fluffy.

Sprinkle the Xanthan Gum Slowly

Xanthan gum clumps up fast if you dump it all in at once, and those little gel balls are almost impossible to smooth out later.

I recommend sprinkling it over the warm cherry mixture a tiny bit at a time while you whisk quickly and constantly.

You’ll notice the cherry sauce thicken up as it cools, so don’t worry if it still seems a little thin right after you whisk the gum in.

More Recipes

• Keto Black Forest Cupcakes
• Keto Italian Amaretti Cookies
• Keto Layered Berry Cheesecake Jars
• Keto Raspberry Cheesecake Bars
• Keto Japanese Fluffy Cheesecake

Frequently Asked Questions

Why does this recipe use both monk fruit and allulose?

Each sweetener does a different job here. Powdered monk fruit gives the crust a nice sweetness without adding moisture, which helps it stay firm.

Allulose is used in the filling and cherry swirl because it stays soft and smooth even after chilling, so your cheesecake never turns grainy or crunchy in the fridge.