Keto Raspberry Cheesecake
Indulge in the rich, creamy decadence of this Keto Raspberry Cheesecake, a low-carb dessert that’s as satisfying as it is beautiful. With a buttery almond flour crust, a velvety cream cheese filling, and a vibrant topping of fresh raspberries lightly sweetened with powdered erythritol and a hint of zesty lemon, this guilt-free treat is perfect for keto and sugar-free lifestyles. Ready in just over an hour, with minimal prep time, this cheesecake is a showstopper for any occasion—from dinner parties to casual gatherings. Sweet, tangy, and luscious, it serves 12 and is guaranteed to be a crowd-pleaser while keeping you on track with your health goals. Perfect for anyone seeking a gluten-free, low-carb, or keto-friendly dessert option!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Unsalted butter
- 0.5 cup Granulated erythritol
- 24 oz Cream cheese
- 0.5 cup Heavy whipping cream
- 2 tsp Vanilla extract
- 3 Large eggs
- 1 cup Fresh raspberries
- 0.25 cup Powdered erythritol
- 1 tsp Lemon zest
Instructions
Preheat your oven to 325°F (160°C).
In a medium bowl, mix almond flour and granulated erythritol.
Melt the butter and add it to the almond flour mixture. Mix until crumbly and well combined.
Press the crust mixture firmly into the bottom of a 9-inch springform pan.
Bake the crust in the preheated oven for 10 minutes, then remove and let it cool.
In a large mixing bowl, beat the cream cheese and granulated erythritol together until smooth.
Add in the heavy whipping cream and vanilla extract. Mix well.
Beat in the eggs one at a time, ensuring that each is fully incorporated before adding the next.
Pour the cream cheese filling over the cooled crust, smoothing the top with a spatula.
Bake in the preheated oven for 40 minutes, or until the cheesecake is set but still slightly jiggly in the center.
Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight.
In a small bowl, combine the raspberries, powdered erythritol, and lemon zest. Gently mash some of the raspberries for a mix of textures.
Spread the raspberry mixture over the top of the chilled cheesecake before serving.
Nutrition Facts
Calories |
4114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 385.9 g | 495% | |
| Saturated Fat | 185.1 g | 925% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 1427 mg | 476% | |
| Sodium | 2392 mg | 104% | |
| Total Carbohydrate | 247.0 g | 90% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 37.2 g | ||
| Protein | 92.5 g | 185% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1096 mg | 84% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1321 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
