Keto Raspberry Cheesecake
ChefCamilla HenriksenDifficultyBeginnerWho doesn't love cheesecake? It's a classic keto dessert because it's naturally packed full of healthy fats and easy to make sugar-free. But, can you make cheesecake better? The answer is yes, definitely! Fruit is typically kept to a minimum on keto, so if you find that you're craving the sweet juicy flavor of fruit, try this raspberry keto cheesecake! It packs the sweet creaminess of cheesecake, with that added punch of berries!
Don't like raspberries? Try replacing the raspberries in this keto raspberry cheesecake recipe with strawberries, blueberries, or blackberries.
Serving Size 1 slice
Servings 8
Net Carbs
- Amount Per Serving
- Calories 425
- % Daily Value *
- Total Fat 41g64%
- Total Carbohydrate 2g1%
- Protein 10g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 350 °F.
To make the keto raspberry cheesecake crust, combine all of the crust ingredients in a dowl until a dough-like texture is achieved.
Press the pie dough into a round pan and bake for 10 minutes.
Remove from oven and allow to cool.
In a medium bowl, mix the eggs, erythritol, and vanilla extract until fluffy.
Add the cream cheese in small increments so that it can blend well into the mixture and not clump.
Pour this mixture into the pie crust.
In a microwavable safe bowl, combine the frozen raspberries and erythritol.
Microwave the raspberry mixture for a minute or until melted and a jam-like consistency.
Add 4 tbsp of the keto raspberry jam to the cheesecake. Gently swirl the mixture around in the cheesecake, but do not stir. You want to have soft swirls throughout the cheesecake.
Bake your raspberry keto cheesecake for 15-20 minutes.
Allow your keto raspberry cheesecake to set in the fridge for at least 1 hour before serving.
Optional: top with additional raspberries for garnish.
Ingredients
Ingredients
Directions
Directions
Preheat the oven to 350 °F.
To make the keto raspberry cheesecake crust, combine all of the crust ingredients in a dowl until a dough-like texture is achieved.
Press the pie dough into a round pan and bake for 10 minutes.
Remove from oven and allow to cool.
In a medium bowl, mix the eggs, erythritol, and vanilla extract until fluffy.
Add the cream cheese in small increments so that it can blend well into the mixture and not clump.
Pour this mixture into the pie crust.
In a microwavable safe bowl, combine the frozen raspberries and erythritol.
Microwave the raspberry mixture for a minute or until melted and a jam-like consistency.
Add 4 tbsp of the keto raspberry jam to the cheesecake. Gently swirl the mixture around in the cheesecake, but do not stir. You want to have soft swirls throughout the cheesecake.
Bake your raspberry keto cheesecake for 15-20 minutes.
Allow your keto raspberry cheesecake to set in the fridge for at least 1 hour before serving.
Optional: top with additional raspberries for garnish.
