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Closeup of a single blackberry lime cheesecake with a blackberry on top

Keto Blackberry Lime Cheesecake

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4.2 from 6 reviews

  • Author: Mellissa Sevigny
  • Total Time: 35 minutes
  • Yield: 16 muffins or bars 1x
  • Diet: Diabetic


This keto blackberry lime cheesecake recipe is super versatile and can be made as bars, in muffin cups, or doubled and made in an 9-inch springform pan. 


Units Scale

For the crust:

  • 6 tablespoons butter, melted
  • 2 cups superfine, blanched almond flour
  • 1 teaspoon grated lime zest
  • 1/3 cup granulated erythritol sweetener

For the cheesecake filling:

  • 16 ounces full fat cream cheese
  • 2 large eggs
  • 1/2 cup granulated erythritol sweetener
  • 1 tablespoon fresh lime juice
  • 3 whole blackberries (optional for color)

For the blackberry swirl:

  • 1 cup fresh or frozen blackberries
  • 1 tablespoon granulated erythritol sweetener


For the crust:

  1. Preheat the oven to 350° F.
  2. Combine the melted butter, almond flour, sweetener and lime zest in a medium sized bowl and mix well.
  3. Line 2 muffin pans with 16 liners.
  4. Spoon 2 tablespoons of crust into each liner.
  5. Press the crust firmly into the bottom of the liner, and up the sides about 1/2 inch. 
  6. Bake the crusts for 8 minutes, then remove and cool for 2 – 3 minutes before filling. 

For the cheesecake filling:

  1. Combine the cream cheese, eggs, sweetener, lime juice, and 3 blackberries in a blender and blend until smooth.
  2. Spoon filling into the cups to about 1/4 inch from the top.

For the blackberry swirl:

  1. Combine the blackberries and sweetener in a small blender cup and blend until mostly smooth.
  2. Pour the liquid into a small handheld strainer and use a rubber spatula to press it through, removing all of the seeds. 
  3. Use a spoon to drop about 1/2 teaspoon worth of blackberry puree over the top of each cheesecake. 
  4. Gently swirl through the circles of puree with a knife to distribute, but don’t over mix.
  5. Bake the cheesecakes at 350° F for 20 minutes, or until set.
  6. Remove from the oven and cool for 30 minutes
  7. Transfer to the refrigerator and chill for at least 3 hours or until firm. 
  8. You can remove the cupcake liners immediately or leave them on until ready to serve. 
  9. Store leftovers in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months. 


To make this into bars, use an 8 x 8 pan lined with parchment paper. Par bake the crust for 8 minutes, then fill and bake for 25 – 30 minutes or until set. Remove and chill for at least 2 hours before cutting into squares. 

To make this in a 9 inch springform pan, double the recipe ingredients. Par bake the crust for 8 minutes, then fill and bake the cheesecake for 60 minutes or until set. Chill overnight before cutting and serving. 

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: keto desserts
  • Method: baking
  • Cuisine: american


  • Serving Size: 1 cheesecake cup or bar
  • Calories: 225 calories
  • Fat: 22g
  • Carbohydrates: 3g
  • Fiber: 1g
  • Protein: 5g

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Closeup of a single blackberry lime cheesecake with a blackberry on top