Keto Cranberry Orange Cheesecake Notes:
It is imperative that your cream cheese be fully softened so that it will blend easily and not bog down the blender or leave you with chunks.
Frozen cranberries are fine (it’s what I used)
Be sure to only use the orange part of the zest, if you get into the white part (called the pith) it will turn bitter.
Don’t use the convection setting on your oven if given the option – if you do, the top of your cheesecake can dry out and form a brownish skin.
When you remove the cooked cheesecake from the oven it may still be a little jiggly. Don’t panic, it’s cooked and safe to eat, but it won’t set fully until completely chilled.
This gorgeous Keto Cranberry Orange Cheesecake is subtly flavored with orange, and has a generous amount of cardamom in the crust. The jewel-toned cranberry gel on top makes this festive keto dessert a real show stopper!
Ingredients
For the crust:
- 2 cups superfine blanched almond flour
- 1/3 cup brown or golden sugar substitute
- 1/4 teaspoon orange extract
- 1 teaspoon finely grated orange zest
- 1/2 teaspoon ground cardamom
For the cheesecake layer:
- 4 eggs
- 1/4 cup heavy whipping cream
- 1 tablespoon vanilla extract
- 1/2 teaspoon orange extract
- 1 teaspoon finely grated orange zest
- 1/4 cup raw cranberries
- 32 ounces cream cheese, softened
- 1 1/2 cups granulated erythritol
- pinch of salt
For the cranberry gel:
- 1 cup fresh or frozen cranberries
- 1 cup water
- 1 tablespoon finely grated orange zest
- 1/2 cup granulated erythritol
- 2 teaspoons unflavored gelatin
- 1 tablespoon cold water
