Blackberry Honey Cheesecake (low carb)

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Blackberry Honey Cheesecake (low carb)

yield 10 slices

Crust

1 cup coconut flour
1 cup ground cashews or almond flour
¼ teaspoon salt
1 tablespoon coconut sugar
4 tablespoons butter melted

Filling

16 oz cream cheese full-fat (room temperature)
¼ cup raw honey
1 packet stevia extract
Zest and juice of 1 lime
1 tablespoon unflavored gelatin
6 oz boiling water plus 2oz warm water
4 cups fresh blackberries

Instructions

For the Crust

First, make the crust. Preheat oven to 350 degrees F.
In a medium bowl, mix all crust ingredients. Transfer to a large tart pan (I prefer one with a removeable bottom, but this is not required). Using a flat-bottomed measuring cup, evenly press dough in bottom and up sides of pan.
Bake in center of oven until golden and firm, about 10-15 minutes. Transfer to a wire rack to cool for at least 10 minutes.

For the Filling

In a large bowl, mix cream cheese, honey, stevia, lime juice and zest using either a hand mixer or a wooden spoon until fully combined. Set aside.
In a separate bowl, add 2oz warm water. Sprinkle gelatin over the top. Let sit for a minute to “bloom” the gelatin (this ensures there are no gelatin granules in the final dessert). Add 6oz boiling water. Whisk until gelatin is fully dissolved (it may be a little frothy).
Transfer gelatin-water mixture into the large bowl of cream cheese filling. Whisk until smooth.
Pour cream cheese filling into tart shell and refrigerate for 30 minutes, or until set.
Top with blackberries - I arranged them one at a time starting from the outer edge, but you can make any pattern you like.
Serve as is or with an optional drizzle of extra honey.

Recipe Notes

As written, this recipe has 15g net carbs per slice (23g total carbs, 8g fiber) if you cut it into 10 slices. Yep, it’s a high-fiber cheesecake! With a teaspoon of extra honey on top, it’s 21g net carbs. That certainly beats the 75g of carbs in a typical slice of cheesecake!