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Mixed Berry Crumble Cheesecake (RK Product)

Serves 12

Get ready to celebrate with this delicious cheesecake, topped with a layer of berries infused with our Mixed Berry Prime Shift D-BHB powder and a sweet and crunchy crumble. Yum! 

Prep Time: 30 minutes

Cooking Time: 0 minutes + 4 hours to chill in the fridge 



2 cups almond flour

6 tablespoons butter, cut in cubes 

3 tablespoons Keto granulated sweetener such as allulose

¼ teaspoon sea salt

1 teaspoon pure vanilla extract 

Zest from 1 medium lemon


Zest from 1 medium lemon

12 ounces plain cream cheese

1 cup Keto confectioners’ sugar

3 tablespoons fresh lemon juice

1 teaspoon pure vanilla extract

¼ cup heavy whipping cream

Mixed Berry Layer:

1 cup mixed berries (fresh or frozen), mashed with a fork 

1 packet of Real Ketones Prime Shift D-BHB Caffeinated Mixed Berry 


½ cup almond flour

4 tablespoons butter, cut in cubes


Line an 8” springform pan with parchment paper so that it is easy to remove your cheesecake when serving. 

Pulse the crust ingredients in a food processor until well-combined. Use your fingers to press it into the springform pan so that it is packed firmly in the pan with the edges evenly pushed up on the sides of the pan.

Combine the cheesecake ingredients in a food processor and pulse until very well-combined and creamy.

Pour into the crust and smooth with a baker’s spatula.

Place in the fridge to chill for at least 4 hours. While it is chilling, prepare the Mixed Berry Layer by mixing the mashed berries and Real Ketones Prime Shift D-BHB Caffeinated Mixed Berry packet together until very well-combined. 

Prepare the Crumble by mixing all of the Crumble ingredients together in a bowl. Preheat the oven to 325 F (160 C). Spread the mixture evenly on a baking tray lined with parchment paper and bake in the oven until it is golden in color, about 7-10 minutes. Remove from the oven and let it cool. 

Remove the chilled cheesecake from the fridge and top with a layer of mashed mixed berries.

Top the Mixed Berry Layer with the crumble so that it is spread evenly over the entire cheesecake. 


Serving between 8, storing any leftovers in an airtight container in the fridge for up to 1 week. 


Calories: 364

Carbs: 22

Net Carbs: 18

Protein: 8

Fat: 34