If you are looking for the perfect keto raspberry dessert- I’m sure you will love this keto raspberry cheesecake. It’s easy to make, super creamy and delicious, and can easily be made ahead of time.
Best of all, this low carb raspberry cheesecake is keto friendly. The Keto diet doesn’t have to be all about deprivation. With delicious recipes like this, staying on track is easy and delicious!
Why You Must Try This Recipe!
– This cheesecake looks really impressive. If you host a dinner – this
dessert will definitely be a show-stopper. People will be amazed when you tell them it’s also keto and low-carb!
– It’s very easy to make. Anyone can do it.
–It‘s creamy and delicious. Probably the best cheesecake you will ever eat!
Keto Raspberry Cheesecake Ingredients
This keto raspberry cheesecake is made with simple, keto-friendly ingredients:
1.7oz (50g) Melted Butter
4.6oz (130g) Almond Flour
1 teaspoon Ground Ginger
3 tablespoon Granulated Sweetener
1.1 lb (500g) Full Fat Cream Cheese
4 tablespoons Granulated Sweetener
125 ml Heavy Whipping Cream
3 Beaten Eggs
3 teaspoon Vanilla Extract
0.45lb (200g) Raspberries
3 tablespoon Granulated Sweetener
Keto Raspberry Cheesecake Recipe
Step 1: Making The Crust
Mix the melted butter with the almond flour, eggs, ginger, and sweetener. Press the crust into a medium pie plate (oil it first to avoid. sticking).
Use a fork to press all over the base – creating tiny holes (helped the crust to bake evenly).
Bake for 10 minutes at 350F (180C) – until it becomes golden.
Step 2: Making The Filling
Take all the filling ingredients and mix them together in a large bowl. Make sure to use full-fat, soft cream cheese for the best results.
You may use a food processor or a blender to speed up the process.
When the consistency is creamy, pour it over the prepared crust.
Step 3: Raspberry Sauce
Since this is a keto recipe, we will make sugar-free (no added sugar) raspberry sauce. To do this, simply blend fresh raspberries with a sweetener into a medium bowl.
Step 4: Creating Swirls
The swirled raspberry sauce is what makes this keto raspberry cheesecake so pretty.
To create the swirls, pour the raspberry filling on top of the cheesecake in swirl patterns. You can also use a knife to gently create swirls into the mix.
Step 5: Baking
Bake at 350F (180C) for 20 minutes. Make sure it is cooked through by testing with a fork in the center. Serve with extra raspberry sauce.
This keto raspberry swirl cheesecake can be frozen without any issues. It does lose the crust a bit, but still very tasty.
Ideas And Tricks
Keto Raspberry Cheesecake Bars
You can easily turn this keto raspberry cheesecake into bars. Then, freeze them and get them out when you need a delicious treat (about 5-10 minutes prior to let them soften a bit first).
Double the quantity for the cheesecake base and press half of it into the baking pan. Then, pour the filling over the cooked base and sprinkle the other half of the cheesecake base on top.
Now all you need to do is bake as the recipe directs and cut it into bars when it’s done.
You can use keto roasted pecans to add flavor and texture to your raspberry keto cheesecake. It’s very easy to make roasted pecans at home (check out our recipe). Just add the pecans to the top of the cheesecake before baking.
Choosing Cream Cheese
When buying cream cheese for this raspberry cheesecake, look for a brand that’s made with all-natural ingredients.
Some brands add all kinds of fillers and stabilizers, which are not healthy. There are plenty of brands out there that make delicious all-natural cream cheese, so do some research.
Also, only buy full-fat cream cheese. Low-fat or fat-free cream cheese has more carbs and it tastes much worse.
Spreadable cream cheese doesn’t work for this recipe. Don’t even try because you will just be disappointed.
Can You Use Philadelphia Cream Cheese?
Yes. In fact, this cream cheese is my favorite to use in cheesecake recipes. It really tastes good and helps to create a delicious and smooth cheesecake.
The original full-fat version is the one you want. The other versions contain more carbs, and won’t work as well.
Fresh Raspberry vs. Frozen Raspberry
I always prefer fresh raspberries over frozen raspberries. Their flavor and texture are always better. But, if they are not in season, or too expensive- frozen raspberries are a good option too.
In some countries, fresh raspberries are cheap, while in others, they are quite expensive. Frozen raspberries are almost always cheaper than fresh raspberries.
- 1.7 oz Melted Butter
- 4.6 oz Almond Flour
- 1 Egg
- 1 teaspoon Ground Ginger
- 1 tablespoon Granulated Sweetener
- 1.1 lb Full Fat Cream Cheese
- 4 tablespoons Granulated Sweetener
- 125 ml Heavy Whipping Cream
- 3 Beaten Eggs
- 3 teaspoons Vanilla Extract
- 0.45 lb Raspberries
- 3 tablespoons Granulated Sweetener
- Mix the melted butter with the almond flour, eggs, ginger, and sweetener. Press the crust into a medium pie plate. Bake for 10 minutes at 350F – until it becomes golden.
- Mix all filling ingridients in a bowl. When the consistency is creamy, pour it over the prepared crust.
- Bend fresh raspberries with a sweetener into a medium bowl.
- To create the swirls, pour the raspberry filling on top of the cheesecake in swirl patterns
- Bake at 350F (180C) for 20 minutes. Enjoy!
Comment below and let me know what you think of this recipe.