Keto Blackberry Sage Cheesecake

This keto blackberry sage cheesecake is one of those desserts that looks fancy but is actually pretty simple to make. The blackberry swirl on top gives it a nice pop of color and a little tang.

Sage might sound like an odd thing to put in a cheesecake, but it works. It adds a soft, earthy note that pairs really well with the sweet berries.

The best part is that this whole thing is low carb and keto friendly. I use almond flour for the crust and allulose to keep it sweet without the sugar.

So if you are watching your carbs but still want something creamy and satisfying, this one fits right in. It feels like a treat without pushing you off track.

Let me walk you through how I make it below.

Why You’ll Love This Recipe

Sweet Meets Herby – The bright blackberry swirl pairs with fresh sage for a flavor combo you rarely taste.

Silky Smooth Texture – Cream cheese and sour cream blend into a filling so creamy it melts in your mouth.

Stunning Purple Swirls – Those blackberry ribbons on top make this cheesecake look like a bakery showpiece.

Recipe Ingredients

For the Crust

• 1 1/2 cups Almond Flour
• 1/4 cup Coconut Flour
• 1/4 cup Powdered Monk Fruit Sweetener
• 1/4 tsp Salt
• 6 tbsp Butter, Melted

For the Filling

• 24 oz Cream Cheese, Softened
• 3/4 cup Powdered Allulose
• 3 Large Eggs
• 1/2 cup Sour Cream
• 2 tsp Vanilla Extract
• 1 tsp Lemon Zest
• 1 tsp Fresh Sage, Very Finely Chopped

For the Swirl

• 1 1/4 cups Blackberries
• 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

Mix almond flour, coconut flour, powdered sweetener, salt, and melted butter. Press into the pan and bake for 9 minutes, then cool.

Step 3

Simmer blackberries, allulose, and lemon juice for 5 minutes, then mash and strain if you want a smoother swirl. Whisk in xanthan gum and cool.

Step 4

Beat cream cheese and allulose until creamy. Add eggs on low speed, then mix in sour cream, vanilla, lemon zest, and sage.

Step 5

Pour the filling into the crust and spoon blackberry sauce over the top. Swirl lightly so the berry ribbons stay visible.

Step 6

Bake for 45 to 55 minutes, until the edges are set and the center still jiggles slightly.

Step 7

Cool for 1 hour, then chill for at least 5 hours before serving.

Tips

Soften the Cream Cheese First

I recommend leaving your cream cheese out on the counter for a couple of hours before you start mixing.

Cold cream cheese leaves little lumps in the filling that never fully smooth out, so you end up with a bumpy texture instead of a silky one.

From my experience, it should feel soft enough to press a spoon through with almost no effort.

Add the Eggs on Low Speed

Once you add your eggs, keep your mixer on the lowest setting and stop as soon as they disappear into the filling.

Mixing fast at this point whips too much air into the batter, and that air is what makes the top puff up and then sink or split as it cools.

You’ll get the best results if you scrape down the bowl once and give it just a few final turns by hand.

Whisk in the Xanthan Gum Slowly

Xanthan gum clumps the second it hits liquid, so sprinkle it over the warm blackberry sauce a little at a time while you whisk.

If you add it all at once, you’ll get slippery little lumps that won’t blend in, and they show up later in your swirl.

My favorite trick here is to whisk fast in one spot until the sauce turns glossy and slightly thick.

More Recipes

• Keto Blackberry Cobbler
• Keto Layered Berry Cheesecake Jars
• Keto Raspberry Cheesecake Bars
• Keto No-Bake Cheesecake
• Keto Burnt Basque Cheesecake

Frequently Asked Questions

Can I leave out the sage, and what does it add?

The fresh sage gives the filling a soft, earthy note that pairs really nicely with the sweet blackberries and bright lemon. It is subtle, so it adds a little something special without making the cheesecake taste herby.

If sage is not your thing, you can simply leave it out and the cheesecake will still taste lovely. You could also swap in a tiny bit of fresh thyme if you want to keep that gentle garden flavor.