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Diabetic Cheesecake with berry topping – zero sugar and delicious featured image

Diabetic Cheesecake with Berry Topping – Zero Sugar and Delicious

A smooth, sugar free baked cheesecake with an almond flour crust and bright berry topping, perfect for low carb and diabetic friendly desserts.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 6 hours
Servings: 1 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1½ cups almond flour
  • ¼ cup unsalted butter melted
  • 2 tbsp granulated erythritol or monk fruit sweetener
  • Pinch of sea salt
  • 16 oz cream cheese softened
  • ½ cup sour cream or plain Greek yogurt
  • ½ cup granulated erythritol or allulose
  • 2 large eggs at room temperature
  • 1 tsp vanilla bean paste or vanilla bean paste
  • 1 tbsp lemon juice
  • 1 cup mixed berries fresh or frozen
  • 2 tbsp granulated erythritol or allulose for berry topping
  • 1 tsp lemon juice for berry topping
  • 1 tbsp water

Method
 

  1. Preheat the oven to 325°F. Line the base of a 9 inch springform pan with parchment paper and lightly grease the sides.
  2. In a bowl, combine the almond flour, melted butter, 2 tablespoons sweetener, and a pinch of sea salt. Stir until the mixture resembles damp sand.
  3. Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 to 12 minutes, until the edges are lightly golden. Remove from the oven and let the crust cool completely. Reduce the oven temperature to 300°F.
  4. In a large mixing bowl, beat the softened cream cheese on medium speed until completely smooth, scraping down the sides of the bowl as needed.
  5. Add ½ cup sweetener, 1 teaspoon vanilla, and 1 tablespoon lemon juice to the cream cheese. Beat until the mixture looks smooth and silky without incorporating too much air.
  6. Add the eggs one at a time, mixing on low speed just until each egg is incorporated. Do not overmix.
  7. Gently fold in the sour cream or Greek yogurt with a spatula until the batter is smooth and uniform.
  8. Place the cooled crust on a baking sheet. Pour the cheesecake batter over the crust and smooth the top. Tap the pan lightly on the counter a few times to release any large air bubbles.
  9. Bake at 300°F for 50 to 60 minutes, until the edges are set and the center still has a slight wobble when you gently nudge the pan. The surface should look matte, not wet.
  10. Turn off the oven and crack the door slightly. Leave the cheesecake inside for 1 hour to cool slowly.
  11. Remove the cheesecake from the oven and let it cool to room temperature. Cover and refrigerate for at least 4 hours or overnight until fully chilled and set.
  12. For the berry topping, combine the berries, 2 tablespoons sweetener, 1 teaspoon lemon juice, and 1 tablespoon water in a small saucepan.
  13. Cook the berry mixture over medium heat for 5 to 7 minutes, stirring often, until the berries soften and the sauce slightly thickens. Remove from heat and cool completely.
  14. Just before serving, run a thin knife around the edge of the cheesecake and release the springform ring. Spoon the cooled berry topping over the cheesecake or over individual slices.

Notes

- Use room temperature cream cheese and eggs for the smoothest, lump free filling.
- Avoid overbeating the batter after adding eggs to prevent the cheesecake from puffing and cracking.
- Chill the cheesecake fully before slicing so the texture is clean and creamy.
- You can swap almond flour with finely ground pecans for a different low carb crust flavor.
- Store leftover cheesecake covered in the refrigerator for up to 5 days; keep berry topping in a separate container.