Low Carb Blackberry Cheesecakes

These individual no-bake low carb blackberry cheesecakes are sugar free, gluten free, and keto friendly!

Course Dessert
Cuisine American
Prep Time 30 minutes
Total Time 30 minutes
Servings 4
Calories 422 kcal


for the cream

  • ½ cup heavy cream
  • 1 tsp vanilla extract

for the syrup

  • ½ cup fresh blackberries
  • 1 tbs water
  • 1 tbs low carb sweetener

for the base

  • ½ cup almond flour
  • 1 tbs unsalted butter melted

for the topping

  • 8 oz cream cheese softened
  • ¼ cup low carb sweetener


  1. Whisk together the cream and vanilla until stiff peaks form, then cover and place in the fridge.
  2. In a small saucepan, make the syrup by adding the blackberries, water and tablespoon of sweetener. Cook on a low heat and push down the fruit with a spoon to release the juice. After 10 minutes, press the mixture through a fine sieve, discard the pulp, and let the syrup cool.
  3. Mix together the almond flour and melted butter, then divide evenly between four small bowls or ramekins.
  4. In a stand mixer, beat the cream cheese, blackberry syrup and ¼ cup of sweetener together until smooth. Gently fold in the whipped cream.
  5. Divide the topping between the four bowls, cover, and keep in the fridge until required.

Recipe Notes

6g net carbs per serving (one individual cheesecake) not including sugar alcohols from the sweetener.

Nutrition Facts
Low Carb Blackberry Cheesecakes
Amount Per Serving
Calories 422 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 20g125%
Cholesterol 110mg37%
Sodium 194mg8%
Potassium 129mg4%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 3g3%
Protein 7g14%
Vitamin A 1325IU27%
Vitamin C 4mg5%
Calcium 110mg11%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.