This delicious keto raspberry cheesecake makes the perfect ending to a meal. It also just happens to be gluten-free, sugar-free, and diabetic-friendly.
I love how its rich, creamy texture will have you thinking you’ve cheated on keto.
If you are a fan of raspberries, then this low carb raspberry cheesecake recipe has your name! The recipe features a vanilla cheesecake baked in an almond flour crust and topped with the most decadent sugar-free raspberry topping.
It truly makes for a stunning dessert that all will enjoy. Perfect for holidays when you want to offer a treat that even non-keto folks will say yes to.
You should also check out our keto blueberry cheesecake for another flavor profile.
What’s particularly great about cheesecakes is how easy they are to convert your favorite high carb cheesecake recipe into a keto-friendly option.
Make sure you check out our Keto Cheesecakes for more delicious flavor and style options.
Keto Raspberry Cheesecake
This rich, raspberry cheesecake uses only easy to come by ingredients, that are simple to source, making it a deliciously simple to make.
As far as I am concerned, making keto cheesecake should be a staple in your keto baking kitchen. Since there is absolutely no need to be intimidated by the process of making this classic favorite.
I’ve included detail instructions and helpful tips to ensure you get consistent results each and every time. If you want a how-to post then my Perfect Keto Cheesecake is sure to assist. In it, I share my top 7 tips on how to make a keto cheesecake and a fresh strawberry sauce.
How To Make A Keto Raspberry Cheesecake
As I said, there is nothing complicated about this low carb raspberry cheesecake I promise.
So let’s get started!
Begin by blocking some time to dedicate to making your keto dessert. I encourage you to read this post entirely before attempting. Note that the printable recipe card is at the very end of the post.
Low Carb Raspberry Cheesecake Ingredients
Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.
Your keto-friendly raspberry cheesecake uses a few basic ingredients that are staples in every keto kitchen. Isn’t it nice to know that you can enjoy a keto treat easily?
- Almond flour
- Cream Cheese
- Vanilla Extract
- Fresh or frozen raspberries
- Lemon juice
Materials Needed To Make A Keto Raspberries Cheesecake
In order to make a successful low carb cheesecake, you will need a few items. Thankfully, these materials are also pretty standard kitchen tools. Perhaps the only thing you may not have from this list is the 9-inch springform pan.
- Springform pan
- Large roasting pan for the bain-marie.
- Electric mixer, stand-up or handheld
- Mixing bowls
Sugar Substitute Options
When it comes to choosing which sugar-substitute to use for this sugar-free raspberry cheesecake, I have several options for you.
My number one choice is Lakanto Monk Fruit because the texture and flavor are what I have found to be the closest tor real sugar and because the flavor fools your taste buds like nothing else I’ve found in the market.
Having said that, I’m also partial to the brand Swerve which is an erythritol blend. Similar to Lakanto it uses sugar alcohols and has a 0 % impact on blood sugar.
Personally, I don’t like using stevia because I am sensitive to the aftertaste. But if that’s not the case for you, you could certainly use the stevia and erythritol-based brand Pyure for this cheesecake recipe.
However, if you go this route, you will want to use 1/2 the amount called for in this recipe since it’s much sweeter.
Lastly, if you can’t easily find a more natural sugar substitute you can also use Splenda with great success
Tips On Making A Great Raspberry Cheesecake
Probably the first important tip when making a low carb cheesecake is to make sure you are ONLY using full-fat cream cheese. Using a cream cheese that has been whipped for airiness or that is low in fat, will not produce good results.
After all, it’s the fat in the cream cheese that ensures that your keto cheesecake texture is rich and velvety smooth. Be sure to use only cream cheese that is solid and comes in blocks.
Just like traditional cheesecake recipes call for softened cream cheese, you’ll want the same thing when making a keto cheesecake.
If you start off with cream cheese that is cold your batter it will not blend well and be very lumpy. By the same token if your eggs are too cold they won’t easily incorporate into the batter.
Take the time to set out your ingredients on the kitchen counter prior to making your cheesecake. And give yourself enough time.
How To Make Bain-marie For Cheesecake
Another key tip is to make sure you do not overbake your keto cheesecake. Otherwise, you risk having a crumbly, dry cheesecake. This also plays a role in avoiding cracks to form on the surface of the cake.
You’ll be using a water bath, better known as a bain-marie to make this cheesecake. Some cheesecake recipes don’t call for it but if what you are wanting is dense, creamy texture I recommend you do.
Bake your low carb cheesecake for 60-70 minutes in a 325-degree oven. And since you will be making the almond crust first at 350-degree oven make sure the oven has had time to reduce in temperature before proceeding.
The use of a bain-marie will further ensure that your cheesecake doesn’t crack on the surface. This is because this method allows your cheesecake to cook evenly by using steam instead of direct heat to cook the batter.
- Place a large kettle of water on your stove and allow the water to boil.
- While the water boils, securely wrap the bottom and sides of the outside of your springform pan with heavy-duty aluminum foil. Allow the foil to go up at least 3/4 of the way up the sides. Personally, I like taking the foil to the top just to be safe.
- Place your prepared and filled springform pan into a large roasting pan. The pan needs to be large enough to easily accommodate a 9-inch springform pan.
- Once the cheesecake has been placed in the oven inside the roasting pan, then fill your pan with the boiling water. Don’t attempt to add the water to the pan outside the oven and risk getting burned when trying to move it to the oven. Then after it’s in the middle rack of your oven, place enough water to come about halfway up the sides of the springform pan.
How To Store Your Keto Raspberry Cheesecake
You can store your cheesecake in the refrigerator for up to 5 days. If you are wondering if you can freeze this cheesecake you can. You will just have to do so without the topping.
This cheesecake can be cut into single-servings or frozen whole. Wrap it well in cling wrap, then foil. Freeze up to 1 month for best flavor, up to 2 months max.
Thaw your cheesecake in the refrigerator, or kitchen counter.
Are Raspberries Keto-Friendly?
This keto-friendly cheesecake features a sugar-free raspberry sauce. The sauce is made easily with fresh or frozen raspberries. If you decide to use frozen there is no need to defrost them.
During the summer I make it a point to enjoy fresh berries. I treat them as something to have occasionally. With that being said, you can also use frozen raspberries and gain lots of benefits in this cheesecake.
When it comes to a keto lifestyle, your fruit choices are pretty limited. The natural sugar in fruits tends to also make them high in carbs. And when you have foods that are too high in carbohydrates you can be kicked out of ketosis.
Berries are part of the limited list of keto allowed fruits since they are among the lowest in sugar. And because raspberries are rich antioxidant gems, we personally give them our stamp of approval.
Something else to take into consideration is to aim to have your berries when they are in season. This way you maximize their nutritional value.
Although I’m a fan of raspberries I recommend you don’t go overboard with them or any fruit for that matter. You can enjoy this recipe by simply planning your macros for it.
- Raspberries happen to be low in carbs and calories and yet high in fiber making them a great choice.
- They are rich in vitamins, minerals, and antioxidants.
- May protect against cancer, diabetes, obesity, arthritis and other chronic conditions.
- Raspberries even provide anti-aging benefits.
I sure hope you will give this raspberry keto cheesecake recipe a try. Once you do, make sure you remember to tag us on Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Join Our Jesus And Keto Movement
Randy and I came to the keto diet looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.
So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.
Randy had been a diabetic for over 15 years and he was dealing with the consequences of this disease. I was a survivor of the Guillan Barre Syndrome and was fighting fibromyalgia and chronic sciatica.
To say we needed God’s intervention is putting it mildly. When we followed the Holy Spirit’s prompting to we got on the path to real transformation.
Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives. We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
Note that once you click the link you will be prompted to answer a few questions that ensure that you understand what this group stands for.
Favorite Keto Hack To Stay On Track!
Arming yourself with keto recipes is certainly key in doing this diet long enough to see the many benefits. But even with the best low carb ketogenic recipes sometimes additional help is needed.
This is when we also encourage you to have the right supplements to help you get and stay in ketosis. Because when you have the right tools the keto diet becomes easier.
Perhaps you’ve struggled to get into ketosis consistently on your low carb keto diet, or you’ve hit a plateau that doesn’t seem to budge, consider using Perfect KETO’s bundle to assist you. It’s a great way to see the benefits sooner rather than later.
You’ll learn how to elevate your ketones naturally enter into ketosis more quickly. Being at a deeper level of ketosis will help reduce your appetite, carb cravings, and give you lasting energy. These are the things you want to see happen as they make this diet sustainable and it’s why we recommend them.
Perfect Keto has offered our readers a 15% discount on their products. Simply use this link for all qualifying products and the code FITTOSERVE at checkout.
Keto Almond Flour Crust
- 2 cups of finely milled almond flour
- 1/2 cup of melted unsalted butter
- 1/2 cup of sugar substitute
- 1/2 teaspoon of sea salt
- 32 ounces (4 blocks) of full-fat cream cheese
- 1 1/2 cups of sugar substitute
- 4 large eggs, room temperature
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of sea salt
- 16 ounces of full-fat sour cream ( 2 cups)
Keto Raspberry Sauce
- 2 6 ounces of fresh raspberries or 12 ounces of frozen raspberries
- 1/2 cup granulated sugar-substitute
- 1/2 cup of water
- 1 tablespoon of fresh lemon juice
Keto Almond Flour Crust
- Pre-heat oven to 350 degrees.
- Lightly grease the bottom of a 9-inch springform pan.
- Melt the 1/2 cup of butter.
- In a medium-sized bowl add 2 cups of almond flour, sugar-substitute, sea salt and combine the dry ingredients well.
- Add the melted butter and combine mixture until fully incorporated. Mix with a wooden spoon or spatula.
- Once combined add the almond mixture to the bottom of the springform pan. Use the bottom of a glass cup to press the mixture evenly to the pan.
- Bake the crust in the preheated oven for 20-25 minutes until the crust is lightly browned.
- Allow the keto almond crust to cool completely before adding the cheesecake batter.
- Allow 32 ounces of cream cheese and 4 large eggs to come to room temperature for a minimum of one hour.
- Pre-heat oven to 325 degrees.
- In a large stand-up mixer or a large mixing bowl using an electric handheld mixer beat softened cream cheese and sugar substitute at a high setting. Combine until well incorporated.
- Next, reduce the speed of the mixer to medium-low setting and then add the 4 whole large eggs one at a time. Stop and scrape the bowl at least two times to make sure the batter is mixed properly.
- Then add vanilla extract, sea salt, and the 16 ounces of full-fat sour cream. Combine the mixture until the cheesecake batter is fully incorporated and velvety smooth. This may take about 5 minutes. Make sure you stop and scrape the bowl a couple of times during this process.
- Lightly grease the sides of the springform pan with the baked almond crust.
- Pour the combined cheesecake batter into the cooled almond crust. Using an offset spatula evenly spread the top of the cheesecake batter.
- Securely wrap the cheesecake pan with two large pieces of heavy-duty aluminum foil. To do so I lay one piece of aluminum foil vertically and then stack another piece of foil horizontally. I then bring up the foil up the sides of the pan making sure the bottom and sides are tightly wrapped in foil. This is in preparation for the bain-marie.
- Place your springform pan in a large roasting pan that is large enough to accommodate the pan without touching the sides.
- Next, carefully pour boiling water into the roasting pan until the water reaches half-way up the sides of the springform pan.
- Bake your cheesecake for 60-70 minutes until cheesecake is set around the edges yet the center diameter (about 2 inches) of your cheesecake is still able to jiggle when you slightly move your pan.
- Do not over bake your cheesecake. It will continue to set as it cools.
- After the cheesecake is baked allow it to cool in the oven for one hour with the oven door slightly ajar.
- Then place your cheesecake on a cooling rack and allow the cheesecake to further cool on the kitchen counter for at least another 60 minutes. It's key that the cheesecake is completely cool before storing in the refrigerator.
Keto Raspberry Topping
- While the cheesecake bakes make your blueberry topping.
- Bring the water, lemon juice, and sugar-substitute to boil in a medium-sized saucepan over medium-high heat.
- Then add the raspberries (fresh or frozen) and cook for 10-15 minutes. Stir the sauce periodically as it cooks. You'll know the sauce is ready when the raspberries pop and the sauce thickens.
- Pass the topping through a sieve to remove any seeds.
- Allow the raspberry topping to chill and add to the cheesecake once it's aged in the refrigerator.
- Once your cheesecake has been allowed to cool on the kitchen counter, carefully wrap with plastic cling wrap and allow the cheesecake to fully cool for at least 12 hours and up to 36 hours before serving. This ensures that the cheesecake has had the opportunity to age and for the flavors to meld perfectly.
- Lastly, spread the raspberry topping evenly over the cheesecake. Optionally you can add a 1/2 cup of fresh raspberries on top of the cheesecake.
- At this point, you can freeze the cheesecake already with the topping or separately if you so desire.
- Store the leftovers in the refrigerator for up to 5 days. Freeze up to 3 weeks.
I sprinkled 1/2 cup of fresh raspberries on the surface of the cheesecake topped with the blueberry sauce. This is optional and not included in the carb count. If you choose to include it adds an additional 1.5 net carbs to the total carbohydrate count,
Nutrition Information:Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 545Total Fat: 49.5gSaturated Fat: 26.7gCholesterol: 165mgSodium: 289mgCarbohydrates: 8.8gNet Carbohydrates: 6.7gFiber: 2.1gSugar: 1gProtein: 12g