Keto Raspberry Cheesecake


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

Prep Time:
20 mins
Cook Time:
1 hrs 25 mins
Additional Time:
5 hrs
Total Time:
6 hrs 45 mins


  • cooking spray


  • 2 cups blanched almond flour

  • cup unsalted butter, melted

  • 3 tablespoons powdered erythritol sweetener

  • 1 teaspoon vanilla extract


  • 4 (8 ounce) packages cream cheese, softened

  • 1 ¼ cups powdered erythritol sweetener

  • 4 large eggs

  • 1 tablespoon lemon juice

  • ¼ teaspoon lemon zest

  • 1 teaspoon vanilla extract

Raspberry Puree:

  • 6 ounces fresh raspberries

  • 2 tablespoons powdered erythritol sweetener


  1. 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.

  2. 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 bottom of the pan in an even layer.

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

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

  5. 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.

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

  7. 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 cheesecake batter in the pan. Lightly drag a knife or a toothpick through puree to create a decorative pattern.

  8. Bake cake on the center rack of the hot oven until the sides of the cheesecake are firm and only the center remains slightly jiggly, about 75 minutes.

  9. Remove cheesecake from the 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 the pan, and chill in the refrigerator until firm, 4 to 6 hours or overnight.

  10. Gently run a sharp knife around the inside edge of the pan; unlatch the pan and remove the springform ring, leaving the bottom of the pan in place to serve. Top with reserved berries and any remaining puree.

Nutrition Facts (per serving)

460 Calories
43g Fat
33g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 460
% Daily Value *
Total Fat 43g 55%
Saturated Fat 21g 105%
Cholesterol 158mg 53%
Sodium 245mg 11%
Total Carbohydrate 33g 12%
Dietary Fiber 3g 11%
Total Sugars 2g
Protein 12g
Vitamin C 4mg 19%
Calcium 73mg 6%
Iron 1mg 7%
Potassium 136mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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