collagen blackberry cheesecake

Keto Collagen Blackberry Cheesecake

A low-carb, sugar-free and keto-friendly blackberry cheesecake, perfect for dessert on low-carb diets.
Course Dessert
Cuisine Ketogenic, Low Carb
Keyword collagen cheesecake, keto cheesecake, low carb cheesecake
Prep Time 15 minutes
Cook Time 45 minutes
Passive time 4 hours
Total Time 5 hours
Servings 10
Calories 367kcal
Author Tanya K.


Frosting (optional):

  • 5 oz cream cheese softened
  • ¼ cup butter softened
  • ¼ cup erythritol
  • ½ tsp vanilla extract
  • 1 tbsp heavy cream


  • Take cream cheese out of the fridge and allow it to sit at room temperature for an hour.
  • Place blackberries in a small saucepan. Add 1 tbsp erythritol and water. Heat and gently crush with your spoon to release juices.
  • Strain the blackberries to release “juice.” Set aside.
  • Preheat the oven to 350F.
  • Combine softened cream cheese with sweetener and sour cream. Fold the ingredients thoroughly to mix well.
  • Crack the eggs into this mixture one by one then stir again to incorporate.
  • Add melted butter, xanthan gum, collagen and baking powder into the batter as well. Blend with a hand mixer.
  • Pour half of the batter into a baking form covered with parchment paper or silicone cake form.
  • Add blackberry “juice” to the remaining batter and mix until smooth and homogeneous. Pour blackberry batter into the same baking form.
  • Bake for 45 minutes to an hour. Wait until it sets.
  • Allow to cool for a couple of minutes after removing from the oven.
  • Blend together all frosting ingredients (if using) and spread the cream cheese frosting all over the cake.
  • Chill cheesecake in the fridge for 4-6 hours until it sets completely or leave it overnight if possible.
  • Slice into wedges and enjoy!



Calories: 367kcal | Carbohydrates: 5g | Protein: 8g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 183mg | Sodium: 329mg | Potassium: 208mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1372IU | Vitamin C: 3mg | Calcium: 117mg | Iron: 1mg