Keto Collagen Blackberry Cheesecake
A low-carb, sugar-free and keto-friendly blackberry cheesecake, perfect for dessert on low-carb diets.
Prep Time 15 minutes
Cook Time 45 minutes
Passive time 4 hours
Total Time 5 hours
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