Low Carb Raspberry Cheesecake
Indulge guilt-free with this luscious Low Carb Raspberry Cheesecake, a perfect dessert for keto and low-carb lifestyles! Featuring a golden almond flour crust and a rich, velvety cream cheese filling, this recipe is sweetened with erythritol for a sugar-free treat. Bursting with the bright flavors of fresh raspberries and a hint of lemon, this cheesecake is as refreshing as it is decadent. It's baked to perfection with a creamy center and topped with vibrant raspberries for a stunning presentation. Ideal for special occasions or satisfying your sweet tooth, this low-carb dessert is easy to make and delivers big on flavor without compromising your diet goals.
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.33 cup unsalted butter, melted
- 0.25 cup granulated erythritol
- 24 oz cream cheese, softened
- 1 cup granulated erythritol
- 3 large eggs
- 1 tsp vanilla extract
- 0.5 cup heavy cream
- 1 cup fresh raspberries
- 1 tbsp lemon juice
Instructions
Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
To make the crust, mix almond flour, melted butter, and 0.25 cup of granulated erythritol in a medium bowl until well combined.
Press the mixture evenly into the bottom of the prepared springform pan. Bake the crust for 10-12 minutes or until lightly golden. Remove from oven and set aside to cool.
In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated erythritol with a hand mixer until smooth and creamy, about 2-3 minutes.
Add in the eggs, one at a time, mixing on low speed until just incorporated. Do not overmix.
Add vanilla extract and heavy cream to the mixture, beating at low speed until combined.
Gently fold in half of the fresh raspberries and lemon juice into the cheesecake batter.
Pour the cheesecake batter over the cooled almond flour crust, spreading it evenly.
Top the batter with the remaining raspberries, lightly pressing them into the surface.
Bake the cheesecake at 325°F (163°C) for 50-60 minutes, or until the edge is set but the center still jiggles slightly.
Turn off the oven, crack open the door, and let the cheesecake cool in the oven for about 1 hour to prevent cracking.
Refrigerate the cheesecake for at least 4 hours or overnight to fully set.
Before serving, run a knife around the edge to release it from the springform pan. Slice and enjoy your low carb raspberry cheesecake!
Nutrition Facts
Calories |
4500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 428.6 g | 549% | |
| Saturated Fat | 217.3 g | 1086% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1602 mg | 534% | |
| Sodium | 2471 mg | 107% | |
| Total Carbohydrate | 337.1 g | 123% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 36.3 g | ||
| Protein | 95.7 g | 191% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1122 mg | 86% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1114 mg | 24% | |
*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.
