keto raspberry cheesecake with raspberry swirl
User Reviews
5
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Prep Time
30 mins
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Cook Time
12 mins
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Additional Time
4 hrs
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Total Time
4 hrs 42 mins
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Servings
12 slices
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Calories
426 kcal
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Cuisine
North American, Israeli
keto raspberry cheesecake with raspberry swirl
Description
The keto raspberry cheesecake starts with an almond flour crust mixed with coconut oil, sweetener, and vanilla extract, which is baked until golden and firm. The filling combines cream cheese, monk fruit sweetener, lemon zest, and lemon juice beaten until smooth. Separately, heavy cream is whipped to stiff peaks and then folded into the cream cheese mixture, creating a light yet creamy texture.
A raspberry swirl sauce made from fresh or frozen raspberries and optional sweetener adds a fruity contrast and visual appeal when swirled into the filling before chilling. The cheesecake is assembled in a springform pan, chilled until set, and can be garnished with fresh raspberries and mint for serving.
This cheesecake offers a rich, smooth texture with a balance between the nutty, crisp crust and the fresh-tasting raspberry swirl. It is a no-bake filling, relying on chilling rather than baking to set the creamy portion.
Ingredients
Almond flour cheesecake crust:
- 2 cups almond flour
- ⅓ cup coconut oil
- 3 tablespoon erythritol monk fruit sweetener, (or other granular or powdered sweetener)
- 1 teaspoon vanilla extract
No-bake Keto Cheesecake Filling:
- 24 oz cream cheese 3 x 8 oz containers
- ½ cup Monk Fruit Sweetener erythritol (or other granular sweetener)
- 1 cup heavy cream aka whipping cream
- lemon zest of 1
- 3 tablespoons lemon juice
Raspberry swirl sauce:
- 100 g raspberry fresh or frozen
- 1 tablespoon Monk Fruit Sweetener erythritol (or other granular sweetener), optional
For serving:
- raspberries additional, fresh
- mint optional, fresh
Instructions
- Preheat the oven to 350F. Line the bottom of a 9-inch springform pan with parchment paper, and grease the sides.
- In a medium bowl, combine almond flour, coconut oil, sweetener and vanilla extract. Stir to combine.
- Press the almond flour cheesecake crust into the bottom of the prepared springform pan.
- Transfer to a 350F oven to bake for 12-15 minutes, until the almond flour cheesecake crust is golden. Remove from the oven and set aside to cool for at least 10-15 minutes.
- In a large bowl using a standing mixer or a handheld mixer, beat the cream cheese until soft.
- Add the sweetener, lemon zest and juice. Beat to combine.
- In another bowl, whip the whipping cream until you attain stiff peaks. Using a spatula, gently fold into the cream cheese mixture.
- Spoon the filling into the pastry shell.
- Option: if you’d like to add a layer of raspberry sauce halfway in the middle of the cheesecake for an extra hint of berry flavor, make sure you only pour half the filling in before adding some sauce. Top with the remaining filling.
- To make raspberry swirl sauce, combine raspberries and an optional tablespoon of sweetener in a blender. Whirl until blended into an easily pourable sauce (add one or two tablespoons of water to make it more pourable).
- To decorate your raspberry cheesecake, drizzle the raspberry sauce with a teaspoon over the top in various patterns or shapes. You may also opt for a layer in the middle of the cheesecake to enhance the flavor (see step #9 for instructions on how to do this).
- Place in the fridge to chill for at least 4 hours or preferably overnight.
- Before serving, decorate with additional raspberries , fresh mint and more raspberry sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Calories | 426kcal | 21% |
| Carbohydrates | 8g | 3% |
| Protein | 8g | 16% |
| Fat | 42g | 65% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 90mg | 30% |
| Sodium | 190mg | 8% |
| Potassium | 110mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1056IU | 21% |
| Vitamin C | 4mg | 4% |
| Calcium | 110mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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