Lc Chocolate Raspberry Cheesecake
Indulge in the decadent flavors of this Low-Carb Chocolate Raspberry Cheesecake, a dessert that combines a rich, chocolatey almond flour crust with a velvety cream cheese filling and a luscious raspberry swirl. Perfect for keto and low-carb lifestyles, this guilt-free treat is sweetened with erythritol, ensuring every bite is as satisfying as it is sugar-free. The marbled raspberry sauce adds a tangy burst of flavor, while a drizzle of melted dark chocolate takes this show-stopping dessert to the next level. Easy to make with simple ingredients, this cheesecake is ideal for special occasions or a luxurious weekend indulgence. Serve chilled and topped with fresh raspberries for a stunning presentation that will impress your guests!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Unsweetened cocoa powder
- 0.25 cup Granulated erythritol
- 0.33 cup Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 0.75 cup Granulated erythritol (for filling)
- 1 teaspoon Vanilla extract
- 3 units Large eggs
- 0.5 cup Heavy cream
- 1 cup Fresh raspberries
- 2 tablespoons Granulated erythritol (for raspberry swirl)
- 2 ounces Dark chocolate (70% cocoa or higher), melted
Instructions
Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
In a medium bowl, combine almond flour, cocoa powder, and 1/4 cup granulated erythritol. Stir in melted butter until the mixture forms a crumbly, dough-like consistency.
Press the crust mixture evenly into the bottom of the springform pan. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup granulated erythritol until smooth and creamy.
Add the vanilla extract and eggs, one at a time, mixing well after each addition.
Slowly mix in the heavy cream until fully incorporated.
In a small saucepan, heat raspberries and 2 tablespoons granulated erythritol over medium heat, stirring occasionally, until the berries break down into a sauce, about 5–7 minutes. Strain the mixture through a fine mesh sieve to remove seeds and set the raspberry sauce aside.
Pour the cream cheese filling over the prepared crust, spreading it evenly.
Use a small spoon to drizzle the raspberry sauce over the top of the filling. Use a toothpick or knife to swirl the raspberry sauce into the batter to create a marbled effect.
Bake the cheesecake for 55–60 minutes, or until the edges are set but the center is still slightly jiggly.
Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour. This helps prevent cracks.
Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours, or overnight, to fully set.
Before serving, drizzle melted dark chocolate over the top of the cheesecake for added richness. Optionally, garnish with fresh raspberries.
Slice and enjoy your low-carb chocolate raspberry cheesecake!
Nutrition Facts
Calories |
4969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 461.8 g | 592% | |
| Saturated Fat | 235.8 g | 1179% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1602 mg | 534% | |
| Sodium | 2479 mg | 108% | |
| Total Carbohydrate | 403.7 g | 147% | |
| Dietary Fiber | 51.1 g | 182% | |
| Total Sugars | 50.2 g | ||
| Protein | 111.1 g | 222% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1234 mg | 95% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 2409 mg | 51% | |
*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.
