Description
A delicious low-carb dessert that combines the rich creaminess of cheesecake with the tartness of blackberries.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/4 cup granulated erythritol
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 16 ounces cream cheese, softened
- 1 cup sour cream
- 1/4 cup vanilla extract
- 1 cup fresh blackberries
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 325°F (163°C).
- In a mixing bowl, combine almond flour, erythritol, and melted butter to form the crust. Press into a lined baking dish.
- In another bowl, beat cream cheese until smooth, then add sour cream, vanilla, and eggs. Mix until well incorporated.
- Fold in fresh blackberries gently into the cheesecake mixture.
- Pour cheesecake filling over the crust and smooth the top.
- Bake for 35-40 minutes or until set. Let cool, then refrigerate for at least 4 hours.
- Slice into bars and serve.
Notes
- For a firmer texture, refrigerate overnight.
- Use frozen blackberries if fresh ones are not available, but make sure to thaw and drain them first.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 2g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg