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🍰 Keto Raspberry Cheesecake
Creamy Low Carb Cheesecake with Fresh Raspberry Topping
If you love cheesecake but want to stay on a keto or low-carb diet, this Keto Raspberry Cheesecake is the perfect dessert.
This cheesecake is:
✔ creamy and smooth
✔ topped with fresh raspberries
✔ completely sugar free
✔ made with almond flour crust
The beautiful pink raspberry topping makes this dessert especially popular on Pinterest and food blogs.
It’s perfect for:
keto diet dessert
low carb sweet cravings
special occasions
healthy sugar-free treats
Best of all, this cheesecake tastes just like a classic bakery cheesecake but contains far fewer carbs.
🥄 Why You Will Love This Keto Cheesecake
✔ only 4g net carbs per slice
✔ rich and creamy texture
✔ fresh raspberry flavor
✔ gluten free dessert
✔ perfect for keto diet
It’s also a great recipe for beginners learning keto baking.
🛒 Ingredients
Almond Flour Crust
• 1 ½ cups almond flour
• 3 tbsp melted butter
• 2 tbsp keto sweetener (erythritol or monk fruit)
• ½ tsp vanilla extract
Cheesecake Filling
• 16 oz (450g) cream cheese – softened
• ½ cup keto sweetener
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup heavy cream
Raspberry Topping
• 1 cup fresh raspberries
• 2 tbsp keto sweetener
• 1 tbsp lemon juice
• 1 tsp gelatin (optional for thicker sauce)
👨🍳 Step-by-Step Instructions
Step 1 – Preheat the oven
Preheat your oven to 325°F (160°C).
Line a 7-inch springform pan with parchment paper.
Step 2 – Make the almond flour crust
In a bowl combine:
• almond flour
• melted butter
• keto sweetener
• vanilla extract
Mix until crumbly.
Press the mixture firmly into the bottom of the pan.
Bake for 10 minutes until lightly golden.
Let it cool.
Step 3 – Prepare the cheesecake filling
In a large bowl add:
• softened cream cheese
• keto sweetener
Beat with a mixer until smooth and creamy.
Step 4 – Add eggs and cream
Add
• eggs (one at a time)
• vanilla extract
• heavy cream
Mix gently until smooth.
Do not overmix to avoid air bubbles.
Step 5 – Bake the cheesecake
Pour the filling over the crust.
Bake for 40–45 minutes.
The center should still be slightly jiggly.
Turn off the oven and leave the cheesecake inside for 30 minutes.
Step 6 – Chill the cheesecake
Refrigerate for at least 4 hours (overnight is best).
This helps the cheesecake become firm and creamy.
Step 7 – Make the raspberry topping
In a small saucepan combine:
• raspberries
• keto sweetener
• lemon juice
Cook on low heat for 5 minutes until raspberries soften.
Mash lightly.
Optional: add gelatin for thicker sauce.
Let it cool.
Step 8 – Assemble the cheesecake
Pour the raspberry sauce over the chilled cheesecake.
Top with:
• fresh raspberries
• whipped cream (optional)
Slice and serve.
🍓 Nutrition (Per Slice)
Approximate values
Calories: 240
Net carbs: 4g
Fat: 21g
Protein: 6g
Perfect for keto dessert lovers.
💡 Tips for Perfect Keto Cheesecake
✔ Use room temperature cream cheese
✔ Do not overmix the batter
✔ Chill overnight for best texture
✔ Add extra raspberries for decoration
🍰 More Keto Desserts You Might Like
• Keto Chocolate Lava Cake
• Keto Chocolate Chip Cookies
• Keto Blueberry Cheesecake
• Keto Brownies
• Keto Cheesecake Cups
These recipes are perfect for low carb dessert lovers.
📌 Conclusion
This Keto Raspberry Cheesecake is the perfect balance of creamy cheesecake and fresh raspberry flavor.
It’s:
✔ sugar free
✔ low carb
✔ keto friendly
✔ incredibly delicious
If you are looking for a beautiful keto dessert, this cheesecake will quickly become one of your favorites.
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