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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 422kcal
Author Georgina from


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


  • Whisk together the cream and vanilla until stiff peaks form, then cover and place in the fridge.
  • 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.
  • Mix together the almond flour and melted butter, then divide evenly between four small bowls or ramekins.
  • In a stand mixer, beat the cream cheese, blackberry syrup and ¼ cup of sweetener together until smooth. Gently fold in the whipped cream.
  • Divide the topping between the four bowls, cover, and keep in the fridge until required.


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


Calories: 422kcal | Carbohydrates: 8g | Protein: 7g | Fat: 40g | Saturated Fat: 20g | Cholesterol: 110mg | Sodium: 194mg | Potassium: 129mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1325IU | Vitamin C: 4mg | Calcium: 110mg | Iron: 0.9mg