Keto Cranberry Orange Cheesecake
A silky, low-carb holiday cheesecake infused with bright orange zest and topped with a sugar-free cranberry swirl for a festive, creamy dessert.
Ingredients
Almond Flour Crust
- 2 cups almond flour
- 1/4 cup powdered monk fruit sweetener
- 5 tbsp melted butter
- 1 tsp vanilla extract
Cheesecake Filling
- 24 oz cream cheese (softened)
- 1 cup powdered monk fruit sweetener
- 3 large eggs
- 1/2 cup sour cream
- 2 tbsp orange zest
- 1 tbsp orange juice
- 1 tsp vanilla extract
Sugar-Free Cranberry Swirl
- 1 cup fresh or frozen cranberries
- 1/4 cup water
- 3 tbsp granular monk fruit sweetener
- 1/2 tsp orange zest
Instructions
- Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment.
- Mix almond flour, sweetener, butter, and vanilla; press firmly into the pan. Bake 10 minutes and set aside.
- In a small saucepan, simmer cranberries, water, sweetener, and zest for 5–7 minutes until thick. Mash lightly and cool.
- Beat cream cheese and powdered sweetener until smooth.
- Add sour cream, orange zest, orange juice, and vanilla; mix well.
- Add eggs one at a time, mixing on low speed to avoid bubbles.
- Pour batter over crust. Spoon cranberry sauce on top and swirl gently with a knife.
- Bake 45–55 minutes until edges are set and center is slightly jiggly.
- Cool completely, then chill at least 4 hours before slicing.