There is something undeniably special about enjoying a cheesecake that is both decadent and supportive of your wellness goals. This keto raspberry cheesecake is rich, smooth, and bursting with fresh berry flavor. It is perfect for those times when you want a dessert that looks beautiful, feels indulgent, and still fits into your way of eating.
Cheesecake often has a reputation for being heavy and overly sweet, but this version strikes a balance between creamy richness and refreshing brightness. It can be enjoyed as a family dessert, taken to gatherings, or prepared ahead of time as a make-ahead treat that lasts for several days.
Why You Will Love This Keto Cheesecake
This keto raspberry cheesecake is designed to impress both in flavor and presentation. With layers of creamy filling, tangy raspberry accents, and a jewel-like jelly topping, it is a dessert that stands out on any table.
Here are a few reasons to make it:
- It is a gluten free, low carb dessert that is both beautiful and delicious.
- The raspberry flavor comes through in multiple layers, giving a burst of freshness in every bite.
- It can be prepared ahead of time, making it a stress-free option for entertaining.
- Substitutions are easy, so you can adapt it based on what you have on hand.
Tips For Making Keto Raspberry Cheesecake
This cheesecake requires patience since it has multiple layers that each need to be cooled or chilled before moving on. It is helpful to start it the day before you plan to serve it so the filling and jelly have time to set properly. Make sure to line the pan with parchment for easy removal, and use a water bath in the oven to keep the texture smooth and free of cracks.
Another important tip is to mix the cream cheese until it is smooth before adding any other ingredients. This prevents lumps and ensures a silky final texture. When adding eggs, incorporate them one at a time and avoid over-mixing, as that can affect the structure of the cheesecake.
Substitution Ideas For Cheesecake Ingredients
Sometimes you may not have every ingredient in the pantry. Luckily, there are plenty of swaps that work well without compromising the outcome.
- Erythritol and stevia can be replaced with Lakanto golden, xylitol, or allulose.
- Almond flour can be substituted with most other nut flours (but not all).
- Butter can be swapped with coconut oil, ghee, or even lard.
- Lemon juice can be exchanged with lime juice.
- Raspberries can be replaced with strawberries, blueberries, or blackberries.
- Xanthan gum can be swapped for guar gum.
What To Serve With Keto Raspberry Cheesecake
Pairing your cheesecake with complementary sides makes dessert even more enjoyable. Here are some simple ideas:
- A drizzle of sugar free dark chocolate sauce
- A side of homemade whipped cream with a sprinkle of cinnamon
- A few fresh berries for garnish
How To Store Keto Raspberry Cheesecake
This cheesecake keeps well when stored properly. Place it in an airtight container and refrigerate for up to 5 days. If you want to store it longer, you can freeze individual slices by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag or container. When ready to eat, thaw in the refrigerator overnight for best results.
Keto Raspberry Cheesecake
Ingredients
Crust
- 1 cup almond flour
- 4 tablespoons unsalted butter melted
- 1 teaspoon cinnamon
- 1/4 teaspoon stevia powder
Cheesecake
- 16 ounces cream cheese
- 4 tablespoons powdered erythritol
- 1/2 teaspoon stevia powder
- 1 teaspoon vanilla extract
- 2 eggs
- 6 tablespoons sour cream
Raspberry Sauce
- 1 cup raspberries
- 1/2 cup water
- 2 tablespoons lemon juice
- 1/2 teaspoon stevia powder
- 1/2 teaspoon xanthan gum
Raspberry Jelly
- 1 cup raspberries
- 1/2 teaspoon stevia powder
- 1/2 cup water
- 1 envelope gelatin
Instructions
- Preheat the oven to 350°F and line a springform pan with parchment paper.
- Mix almond flour, cinnamon, stevia, and melted butter until crumbly, then press into the pan. Bake for 10 minutes, then reduce oven to 300°F.
- In a pot, cook raspberries, water, lemon juice, and stevia for 5 minutes, crushing the berries as they soften. Let cool.
- Beat cream cheese until smooth. Add erythritol, stevia, and vanilla. Mix in eggs one at a time, then stir in sour cream.
- Fold raspberry sauce into the batter, pour over the crust, and bake for 60 minutes. Cool for 1 to 2 hours, then refrigerate overnight.
- The next day, heat raspberries, water, and stevia until the liquid turns red. Stir in gelatin until dissolved.
- Pour the jelly over the chilled cheesecake and refrigerate 2 more hours before serving.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Beyond Blood Sugar Podcast. With a Master’s Degree in Integrative Health, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.