Low Carb Raspberry Cheesecake
Indulge in the creamy decadence of this Low Carb Raspberry Cheesecake, a guilt-free dessert that’s as satisfying as it is stunning. Featuring a buttery almond flour crust and a velvety cream cheese filling sweetened with granulated erythritol, this keto-friendly treat is perfectly balanced with the tangy sweetness of fresh raspberries and a hint of lemon. Baked to perfection and chilled for a beautifully smooth texture, this cheesecake delivers all the classic flavors you love without the added sugar. Whether you’re following a low-carb lifestyle or simply seeking a delectable dessert, this recipe is an easy, elegant choice for any occasion. Enjoy it as a refreshing end to dinner or as a show-stopping centerpiece for celebrations!
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Ingredients
- 1.5 cups almond flour
- 0.33 cup unsalted butter, melted
- 0.25 cup granulated erythritol
- 24 oz cream cheese, softened
- 1 cup granulated erythritol
- 3 large eggs
- 1 tsp vanilla extract
- 0.5 cup heavy cream
- 1 cup fresh raspberries
- 1 tbsp lemon juice
Directions
Step 1
Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
Step 2
To make the crust, mix almond flour, melted butter, and 0.25 cup of granulated erythritol in a medium bowl until well combined.
Step 3
Press the mixture evenly into the bottom of the prepared springform pan. Bake the crust for 10-12 minutes or until lightly golden. Remove from oven and set aside to cool.
Step 4
In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated erythritol with a hand mixer until smooth and creamy, about 2-3 minutes.
Step 5
Add in the eggs, one at a time, mixing on low speed until just incorporated. Do not overmix.
Step 6
Add vanilla extract and heavy cream to the mixture, beating at low speed until combined.
Step 7
Gently fold in half of the fresh raspberries and lemon juice into the cheesecake batter.
Step 8
Pour the cheesecake batter over the cooled almond flour crust, spreading it evenly.
Step 9
Top the batter with the remaining raspberries, lightly pressing them into the surface.
Step 10
Bake the cheesecake at 325°F (163°C) for 50-60 minutes, or until the edge is set but the center still jiggles slightly.
Step 11
Turn off the oven, crack open the door, and let the cheesecake cool in the oven for about 1 hour to prevent cracking.
Step 12
Refrigerate the cheesecake for at least 4 hours or overnight to fully set.
Step 13
Before serving, run a knife around the edge to release it from the springform pan. Slice and enjoy your low carb raspberry cheesecake!
Nutrition Facts
| Serving size | (1564.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4499.8 |
| Total Fat 428.6g | 0% |
| Saturated Fat 217.3g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1601.8mg | 0% |
| Sodium 2470.9mg | 0% |
| Total Carbohydrate 337.1g | 0% |
| Dietary Fiber 23.5g | 0% |
| Total Sugars 36.3g | |
| Protein 95.7g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 1122.0mg | 0% |
| Iron 11.1mg | 0% |
| Potassium 1114.3mg | 0% |
Source of Calories