This keto raspberry cheesecake is a delicious low carb, no added sugar, gluten-free, grain-free cheesecake that combines the flavor of chocolate and fresh raspberries.
It features a chocolate almond crust, a chocolate cheesecake that is studded with raspberries, and then topped with a layer of chocolate ganache and finally another layer of fresh raspberries!
This low carb chocolate raspberry cheesecake is a showstopper and makes the perfect dessert for special occasions!
Enjoy all the flavors of its high-carb counterpart without the worry of consuming too many carbs and sugar.
We can’t seem to get enough cheesecakes around here, and it’s why our keto cheesecake recipes continue to grow.
Keto Chocolate Raspberry Cheesecake
This baked low-carb raspberry chocolate cheesecake is not overly sweet but rich in flavor.
The fresh raspberries inside the chocolate cheesecake as well as the topping make it a decadent filling keto treat!
It also has a sugar-free, gluten-free chocolate crust that takes the place of an Oreo cookie crust! So no need to crave that high carb option with this recipe.
If you are a fan of chocolate and raspberries together, this cheesecake recipe is definitely for you! The flavors complement each other well and are sure to silence your sweet tooth.
Made in the traditional way it uses a bain-marie for the most velvety smooth texture.
Ingredients Needed For This Baked Keto Raspberry Chocolate Cheesecake
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Keto Chocolate Crust
Keto Raspberry Chocolate Cheesecake Layer
- Full-fat cream cheese, room temperature
- Full-fat sour cream
- Granulated sugar substitute
- Eggs, room temperature
- Vanilla extract
- Sea salt
- Cocoa powder
- Melted baking chocolate
- Instant espresso powder (optional)
- Fresh raspberries for the middle layer and topping
Keto Chocolate Ganache Layer
- Sugar-free chocolate chips, melted
- Heavy cream
- Unsalted butter, room-temperature
Tools Needed For Making A Keto-Friendly Chocolate Raspberry Cheesecake
In order to make a successful low-carb keto chocolate raspberry 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 9-inch
- Large roasting pan for the bain-marie.
- Electric mixer, stand-up mixer, or handheld
- Mixing bowls
How To Make A Low Carb Raspberry Chocolate Cheesecake
Although this keto cheesecake has a few more ingredients and steps, it’s one that will reward your time and effort.
You’ll start by making the keto-friendly chocolate crust. To do so, preheat the oven to 350 degrees and lightly grease the bottom of a 9-inch springform pan.
Then melt the unsalted butter and set it aside.
In a medium-sized bowl add the almond flour, granulated sugar substitute, cocoa powder, and sea salt. Combine all the ingredients well.
Add the melted butter to the dry ingredients and combine the mixture until fully incorporated.
Once combined press the almond chocolate crust mixture to the bottom of the springform pan.
I recommend you use your fingertips and the bottom of a glass cup to press the mixture evenly.
Next, bake the crust in the preheated oven until the crust is lightly browned.
Be sure to allow the crust to cool completely before adding the cheesecake batter.
For the keto cheesecake batter, pre-heat the oven to 325 degrees and note that it’s 25 degrees less than the temperature you baked the crust.
In a large stand-up mixer or a large mixing bowl using an electric handheld mixer beat the softened cream cheese and sugar substitute at a high setting. Combine until well incorporated.
Next, reduce the speed of the mixer to low speed and add the room temperature eggs one at a time. Stop and scrape the bowl at least two times to make sure the batter is mixed properly but be sure not to overmix.
Then add the sour cream and mix until fully combined. Add vanilla extract, cocoa powder, espresso powder, and sea salt, and combine well.
Melt the baking chocolate in a double boiler or in the microwave at 15-second intervals.
Next, add the melted baking chocolate to the cheesecake batter. Fold in the melted chocolate with a spatula being sure to mix well.
Now go lightly grease the sides of the springform pan with the baked chocolate almond crust.
Pour half of the prepared cheesecake batter into the cooled chocolate crust. Next, evenly add the 6 ounces of fresh raspberries. Then pour the remainder of the cheesecake batter, using a spatula to spread it evenly.
Then simply add the batter to the prepared baked crust and bake the cheesecake in a bain-marie.
How To Make Bain-Marie For Cheesecake
It’s key not to overbake your cheesecake. Otherwise, you risk the texture being crumbly and dry.
Not overcooking the cheesecake also plays a role in avoiding cracks to form on the surface of the cake.
In this recipe, you will be using a water bath, better known as a bain-marie. Some cheesecake recipes don’t call for it but if what you are wanting is a dense, creamy texture I highly recommend you do.
Bake your low-carb raspberry chocolate cheesecake for 60-70 minutes in a 325-degree oven.
And since you will be making the almond chocolate crust first in a 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 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.
Best Sugar-Free Chocolate Chips For Chocolate Ganache
After the cheesecake has cooled in the refrigerator for at least 12 hours you will top the cheesecake with chocolate ganache and then the fresh raspberries.
This recipe uses melted chocolate for the sugar-free ganache. Although you can melt the chocolate chips in the microwave, I prefer melting them over a double boiler over medium-low heat, being sure not to scorch the chocolate.
My personal favorite for sugar-free chocolate chips is Lily’s Chocolate Chips, it’s stevia-based and in my opinion, doesn’t have any after-taste. Pure geniuses.
Choczero has its own no-sugar-added chocolate chips that are sweetened with monk fruit and are a great option as well!
Sweetener Options For Sugar-Free Chocolate Raspberry Cheesecake
As far as which sugar substitute to use for this sugar-free chocolate raspberry cheesecake, I have a few recommendations.
Lakanto Monk Fruit Classic is their white version and it’s my go-to option whenever a recipe calls for granulated white. It’s my favorite since the texture and flavor are what I have found to be the closest to real sugar.
The brand Swerve which is an erythritol blend also makes a great white granulated sugar substitute. You could also use the stevia and erythritol-based brand Pyure if you prefer to use a granulated white stevia-based sweetener.
Due note, that if this is your pick make sure you reduce the amount called for in the recipe by half since it’s a much sweeter option.
How To Store Your Keto-Friendly Baked Chocolate 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 raspberries.
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.
Then simply thaw your cheesecake in the refrigerator, or kitchen counter.
Be sure to visit our Keto Hershey’s Cocoa Powder Recipes page for more delicious options!
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
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When we followed the Holy Spirit’s prompting 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.
Keto Almond Flour Crust
- 2 cups of finely milled almond flour
- 1/2 cup of melted unsalted butter
- 3 tablespoons of granulated sugar substitute
- 1/2 teaspoon of sea salt
- 1/4 cup of cocoa powder
Keto Chocolate Raspberry Cheesecake
- 32 ounces ( 4 blocks) full-fat cream cheese, room temperature
- 1 1/2 cups of full-fat sour cream
- 1 1/4 cup of granulated sugar substitute
- 4 eggs, room temperature
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of sea salt
- 1/2 cup of cocoa powder
- 4 ounces of melted baking chocolate
- 1 teaspoon of instant espresso powder (optional)
- 6 ounces of fresh raspberries
Keto Chocolate Ganache
- 1 1/4 cup sugar-free chocolate chips, melted
- 1/2 cup of heavy cream
- 2 tablespoons of room temperature unsalted butter
Fresh raspberry topping
- 12 ounces of fresh raspberries
Keto Chocolate Almond Crust
- Preheat the oven to 350 degrees.
- Lightly grease the bottom of a 9-inch springform pan
- Melt 1/2 cup of unsalted butter.
- In a medium-sized bowl add 2 cups of almond flour, granulated sugar-substitute, cocoa powder, and sea salt. Combine well.
- Add the melted butter to the dry ingredients and combine the mixture until fully incorporated.
- Once combined add the almond chocolate crust mixture to the bottom of the springform pan. Use your fingertips and the bottom of a glass cup to press the mixture evenly.
- Bake the crust in the preheated oven for 20-23 minutes until the crust is lightly browned.
- Allow the crust to cool completely before adding the cheesecake batter.
- 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 low speed and add the room temperature eggs one at a time. Stop and scrape the bowl at least two times to make sure the batter is mixed properly. DO NOT overmix.
- Next, add the sour cream and mix until fully combined.
- Then add vanilla extract, cocoa powder, espresso powder, and sea salt. Continue to mix until well incorporated.
- Melt the baking chocolate in a double boiler or in the microwave in 15-second intervals.
- Add the melted baking chocolate to the cheesecake batter. Fold in the melted chocolate with a spatula being sure to mix well.
- Lightly grease the sides of the springform pan with the baked chocolate almond crust.
- Pour 1/2 of the prepared cheesecake batter into the cooled chocolate crust. Next, evenly add the 6 ounces of fresh raspberries. Then pour the remainder of the cheesecake batter using a spatula to evenly spread.
- 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. Bring the foil up to the brim of the springform pan to ensure no water enters the pan when baked in 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 halfway up the sides of the springform pan. The water is best added once the prepared pan is in the oven for your safety.
- Bake your keto chocolate 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 slightly jiggle in the pan.
- Do not overbake your cheesecake. It will continue to set as it cools.
- Turn the oven off and allow the cheesecake to cool in the oven for one hour with the oven door slightly ajar. I like using a wooden spoon to keep the oven from closing completely.
- 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. Note that it's key that the cheesecake is completely cool before storing it in the refrigerator.
- Once your cheesecake has been allowed to cool on the kitchen counter, Run a knife around the springform pan and release the cheesecake from the top portion of the pan. Note that the bottom of the springform pan will stay in place.
- Next, carefully wrap the cheesecake with plastic cling wrap and allow the cheesecake to sit in the refrigerator for at least 12 hours and up to 36 hours before serving.
- Make the chocolate ganache topping and add the fresh layer of raspberries the day it will be served.
Keto Chocolate Ganache topping.
- Melt the sugar-free chocolate chips with the butter in a microwavable bowl in 30-second intervals or using a double boiler. Stir until well combined.
- To this mixture add the heavy cream 1/4 cup at a time. Set aside.
- Add the chocolate ganache to the top of the chocolate cheesecake once the cheesecake has fully cooled the refrigerator the next day. Reserve a couple of tablespoons to drizzle on top of the raspberries.
- Top the cheesecake with fresh raspberries. Drizzle the reserved ganache over the raspberries.
- 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 raspberries. The 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.
Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 500Total Fat: 47.5gSaturated Fat: 21.8gCholesterol: 150mgSodium: 155mgCarbohydrates: 7.2gNet Carbohydrates: 5.4gFiber: 1.8gSugar: 1.2gProtein: 11g