1. Make the Crust
Preheat oven to 325°F (160°C). Mix almond flour, butter, sweetener, and vanilla. Press firmly into a lined springform pan. Bake 10 minutes, then cool.
2. Prepare the Filling
Beat cream cheese until smooth. Add sweetener and mix well. Beat in eggs one at a time, then vanilla, cream, and lemon zest.
3. Bake
Pour filling over crust. Bake 40–45 minutes until edges are set and center slightly jiggles. Turn oven off, crack the door, and cool inside for 30 minutes.
4. Chill
Refrigerate at least 4 hours (overnight is best).
5. Make the Fruit Topping
Simmer berries with sweetener and lemon juice 5–7 minutes until saucy. Cool completely.
6. Serve
Spoon berry topping over chilled cheesecake and enjoy every keto-perfect bite.
💡 Tips
- For extra fruitiness, swirl a few spoonfuls of topping into the filling before baking.
- Keep it ultra-low carb by favoring raspberries and strawberries.
- Stores refrigerated for up to 5 days.
Fruity cheesecake bliss in every keto bite—because low carb should still taste luxurious.
Want a no-bake version, dairy-free option, or a single-serve jar recipe? Just say the word!