Keto Cranberry Orange Cheesecake

If you love cheesecake but want to keep things low carb, this keto cranberry orange cheesecake is a great one to try.

It has a smooth, creamy filling with a bright orange flavor, topped with a tangy cranberry sauce that balances everything out.

The crust is made with almond flour and pecans, so it stays keto friendly while still giving you that classic buttery base.

What I like most is that it feels like a special dessert, but it fits right into a low carb way of eating.

It takes a little time to chill, but the steps themselves are simple and easy to follow.

Why You’ll Love This Recipe

Bright Citrus Flavor – Fresh orange zest and juice give this cheesecake a sunny, zesty taste in every bite.

Creamy and Smooth – The cream cheese and sour cream blend into a rich, velvety filling that melts in your mouth.

Tart Cranberry Topping – The jammy cranberry layer adds a tangy pop that perfectly balances the sweet, creamy base.

Recipe Ingredients

For the Crust

• 1 1/2 cups Almond Flour
• 1/3 cup Pecans, Finely Chopped
• 1/4 cup Powdered Monk Fruit Sweetener
• 1/2 tsp Cinnamon
• 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 tbsp Orange Zest
• 2 tbsp Orange Juice
• 1 tsp Vanilla Extract

For the Cranberry Topping

• 1 1/2 cups Cranberries
• 1/3 cup Powdered Allulose
• 1/4 cup Water
• 1 tbsp Orange Juice
• 1 tsp Orange Zest

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, pecans, powdered sweetener, cinnamon, and melted butter. Press into the pan and bake for 10 minutes.

Step 3

Beat cream cheese and allulose until smooth. Add eggs one at a time on low speed.

Step 4

Mix in sour cream, orange zest, orange juice, and vanilla until just combined.

Step 5

Pour into the crust and bake for 45 to 55 minutes, until the edges are set and the center is still slightly wobbly. Cool and chill for at least 5 hours.

Step 6

Simmer cranberries, allulose, water, orange juice, and orange zest for 8 to 10 minutes until thick and jammy.

Step 7

Cool the cranberry topping completely, then spoon it over the cheesecake.

Tips

Let The Cream Cheese Get Fully Soft

Before you start the filling, leave your cream cheese out on the counter until it is soft all the way through, about an hour or two.

Cold cream cheese leaves little lumps in the batter that never fully blend out, no matter how long you mix. From my experience, soft cream cheese is the difference between a smooth, creamy filling and a bumpy one.

If you forgot to set it out early, cut it into small cubes and let them sit on the counter. They will warm up much faster that way.

Add The Eggs On Low Speed

Once you get to the eggs, drop your mixer down to low and add them one at a time, mixing just until each one disappears into the batter.

Beating on high whips a lot of air into the filling, and that air is what makes a cheesecake puff up tall in the oven and then sink and crack as it cools.

My favorite trick here is to stop the mixer the second the egg is blended in. You want it combined, not fluffy.

Pull It Out While The Center Still Jiggles

The cheesecake is done when the outer edges look set but the middle still wobbles like jelly when you gently shake the pan.

It will look underdone, and that is exactly right. The center keeps cooking from the leftover heat as it cools, and it firms up to the perfect creamy texture.

If you wait until the middle is completely firm in the oven, the edges dry out and you are much more likely to get cracks on top.

More Recipes

• Keto Orange Creamsicle Bars
• Keto Ricotta Orange Cookies
• Keto Layered Berry Cheesecake Jars
• Keto Raspberry Cheesecake Bars
• Keto No-Bake Cheesecake

Frequently Asked Questions

Can I use frozen cranberries for the topping instead of fresh?

Yes, frozen cranberries work great here and you do not even need to thaw them first.

Just add them straight to the pan, and know they might need an extra minute or two to break down and turn thick and jammy.