Keto Raspberry Cheesecake

Indulge in the creamy decadence of this Keto Raspberry Cheesecake, a low-carb dessert that doesn't compromise on flavor or elegance. Featuring a buttery almond flour crust and a luscious cream cheese filling, this cheesecake achieves a perfect balance of rich creaminess and tangy sweetness. Topped with fresh raspberries, a hint of lemon zest, and a touch of powdered erythritol, it’s a guilt-free treat perfect for any occasion. With just 20 minutes of prep and only keto-friendly ingredients, such as granulated erythritol and almond flour, this recipe proves that a ketogenic lifestyle can be both delicious and satisfying. Perfect for dessert lovers seeking a sugar-free indulgence that's easy to prepare and satisfying for a crowd!

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 12

Ingredients

• 1.5 cups Almond flour
• 0.25 cup Unsalted butter
• 0.5 cup Granulated erythritol
• 24 oz Cream cheese
• 0.5 cup Heavy whipping cream
• 2 tsp Vanilla extract
• 3 Large eggs
• 1 cup Fresh raspberries
• 0.25 cup Powdered erythritol
• 1 tsp Lemon zest

Directions

Step 1

Preheat your oven to 325°F (160°C).

Step 2

In a medium bowl, mix almond flour and granulated erythritol.

Step 3

Melt the butter and add it to the almond flour mixture. Mix until crumbly and well combined.

Step 4

Press the crust mixture firmly into the bottom of a 9-inch springform pan.

Step 5

Bake the crust in the preheated oven for 10 minutes, then remove and let it cool.

Step 6

In a large mixing bowl, beat the cream cheese and granulated erythritol together until smooth.

Step 7

Add in the heavy whipping cream and vanilla extract. Mix well.

Step 8

Beat in the eggs one at a time, ensuring that each is fully incorporated before adding the next.

Step 9

Pour the cream cheese filling over the cooled crust, smoothing the top with a spatula.

Step 10

Bake in the preheated oven for 40 minutes, or until the cheesecake is set but still slightly jiggly in the center.

Step 11

Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight.

Step 12

In a small bowl, combine the raspberries, powdered erythritol, and lemon zest. Gently mash some of the raspberries for a mix of textures.

Step 13

Spread the raspberry mixture over the top of the chilled cheesecake before serving.

Nutrition Facts

Serving size	(1415.0g)

Amount per serving	% Daily Value*
Calories	4114.4

Total Fat 385.9g	0%
Saturated Fat 185.1g	0%
Polyunsaturated Fat 10.1g
Cholesterol 1427.2mg	0%
Sodium 2391.8mg	0%
Total Carbohydrate 247.0g	0%
Dietary Fiber 23.8g	0%
Total Sugars 37.2g
Protein 92.5g	0%

Vitamin D 120IU	0%
Calcium 1095.7mg	0%
Iron 9.8mg	0%
Potassium 1321.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.9%

Protein: 7.7%

Carbs: 20.5%