An easy keto raspberry cheesecake recipe, topped with raspberry puree. Eight ingredients are all you need to make this low-carb dessert.

Recipe Summary

prep:
20 mins
cook:
1 hr 25 mins
additional:
5 hrs
total:
6 hrs 45 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Crust:
Filling:
Raspberry Puree:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with cooking spray and line the bottom with parchment paper.

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  • Combine almond flour, butter, sweetener, and vanilla extract in the bowl of a food processor. Pulse until crust mixture has turned into pea-sized crumbs that stick together when squeezed. Transfer mixture to the prepared springform pan and press into a crust covering the entire bottom of the pan in an even layer.

  • Bake crust in the preheated oven until edges start to crisp, about 10 minutes. Remove from oven and allow to cool.

  • Reduce oven temperature to 325 degrees F (165 degrees C).

  • Combine cream cheese and powdered sweetener in the bowl of a stand mixer. Beat on medium speed until smooth and completely combined. Scrape down sides of the bowl as needed.

  • Add eggs one at a time to the bowl while mixer is running and beat for 1 minute after each addition until the mixture is light and resembles a thick batter. Beat in lemon juice, lemon zest, and 1 teaspoon vanilla extract. Pour batter onto the prebaked crust in the springform pan and smooth out the top. Wrap the bottom of the pan with aluminum foil to prevent leaks.

  • Set aside a handful of raspberries for garnish. Clean food processor and combine remaining raspberries and sweetener in the clean bowl. Pulse until mixture is smooth. Strain raspberry mixture through a mesh strainer into a bowl to filter out seeds. Discard seeds. Using a spoon add dollops of raspberry puree onto the cheesecake batter in the pan. Lightly drag a knife or a toothpick through the puree to create a decorative pattern.

  • Bake cake on the center rack of the hot oven until sides of the cheesecake are firm and only 2 to 3 inches in the center remain slightly jiggly if you shake the pan, about 75 minutes.

  • Remove cheesecake from oven and run a knife around the inside edge of the pan. Leave cheesecake in the pan and cool on a wire rack until room temperature. Lightly wrap cheesecake, still in pan, and chill in the refrigerator until firm, 4 to 6 hours or overnight.

  • To remove from pan, gently run a sharp knife between cheesecake and ring of springform pan. Unlatch pan and lift ring off cheesecake, leaving pan bottom in place to serve. Top with reserved berries and any remaining puree.

Nutrition Facts

460 calories; protein 12.3g 25% DV; carbohydrates 32.8g 11% DV; fat 43.2g 66% DV; cholesterol 157.7mg 53% DV; sodium 245.1mg 10% DV. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/03/2019
The nutrition facts on this page MUST be wrong. As Denice Rayburn said, 33 carbs seemed way too high to me for a recipe with almond flour, butter, erythritol, etc. Where were the carbs coming from?? I used my own "Nutrition/Macros Spreadsheet" and came up with these results. Note that everything is right in line with this page's stated nutrition facts, EXCEPT the carbs, which are considerably lower: Serving (1/12) Calories: 455.02 kCal Fat: 43.009 g Carbs: 5.593 g (NOTE: these are NET carbs, I deduct the dietary fiber in my spreadsheet) Protein: 11.787 g So my calculations show about 6 times LESS carbs than is listed, which makes sense to me because, as I said above, where would the 396 total carbs (33 * 12 servings) be coming from?! Erythritol has ZERO net carbs, since it's not digested as a carb by our bodies. Read More
(14)

Most helpful critical review

Rating: 3 stars
06/06/2019
This recipe is delicious but low carb & keto? No way! 460 calories and 32 carbs per serving is NOT either. Read More
17 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 3
Rating: 4 stars
07/03/2019
The nutrition facts on this page MUST be wrong. As Denice Rayburn said, 33 carbs seemed way too high to me for a recipe with almond flour, butter, erythritol, etc. Where were the carbs coming from?? I used my own "Nutrition/Macros Spreadsheet" and came up with these results. Note that everything is right in line with this page's stated nutrition facts, EXCEPT the carbs, which are considerably lower: Serving (1/12) Calories: 455.02 kCal Fat: 43.009 g Carbs: 5.593 g (NOTE: these are NET carbs, I deduct the dietary fiber in my spreadsheet) Protein: 11.787 g So my calculations show about 6 times LESS carbs than is listed, which makes sense to me because, as I said above, where would the 396 total carbs (33 * 12 servings) be coming from?! Erythritol has ZERO net carbs, since it's not digested as a carb by our bodies. Read More
(14)
Rating: 1 stars
04/20/2019
NOT Keto. Sorry but I don't know who told the originator of this that it's Keto. 33 g of carbs is NOT Keto. Read More
Rating: 5 stars
10/31/2019
Super good and easy to make. Keto all the way! Read More
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Rating: 3 stars
06/06/2019
This recipe is delicious but low carb & keto? No way! 460 calories and 32 carbs per serving is NOT either. Read More
Rating: 5 stars
02/04/2020
Used strawberries and halved the recipe to fit in a pie plate. Got thumbs up from the whole family, keto dieter and non dieters. Will have to lessen the bake time for crust as my oven darkened it fast! Read More
Rating: 1 stars
04/19/2019
32g of carbs per serving? How can that be keto? Most of us don't intake that many carbs in an entire day. Read More
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Rating: 4 stars
06/06/2019
While it's a REALLY good cheesecake at almost 33 grams of carbs I can hardly call it a "low carb" cheesecake! Still it really is tasty and almost undiscernable from the "real" ones! Read More
Rating: 5 stars
10/05/2020
It’s still in the oven, but I adjusted the eggs and put in 2 instead of 4 as I was seeing it to be a little runny with just 2. But, I thought it’s an easy to follow recipe, so thanks for posting Read More
Rating: 5 stars
10/10/2019
OMG! I made this exactly as directed and my kids loved it. A special thanks to Holistic Yum and http://bit.ly/KetoBreadsDesserts for helping me change my lifestyle in recent months. Now if I could only get my hubby on board:) Read More