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keto raspberry cheesecake with raspberry swirl
5 from 82 votes

keto raspberry cheesecake with raspberry swirl

This keto raspberry cheesecake features a baked almond flour crust and a no-bake cream cheese filling sweetened with monk fruit sweetener. The dessert is accented with fresh raspberry puree swirled into the filling, offering a balance of creamy richness and bright raspberry flavor while staying low in carbohydrates.

Prep Time
30 mins
Cook Time
12 mins
Additional Time
4 hrs
Total Time
4 hrs 42 mins
Servings: 12 slices
Calories: 426 kcal
Course: Dessert, Cake
Cuisine: North American, Israeli

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

    Cup of Yum
  1. Preheat the oven to 350F. Line the bottom of a 9-inch springform pan with parchment paper, and grease the sides.
  2. In a medium bowl, combine almond flour, coconut oil, sweetener and vanilla extract. Stir to combine.
  3. Press the almond flour cheesecake crust into the bottom of the prepared springform pan.
  4. 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.
  5. In a large bowl using a standing mixer or a handheld mixer, beat the cream cheese until soft.
  6. Add the sweetener, lemon zest and juice. Beat to combine.
  7. In another bowl, whip the whipping cream until you attain stiff peaks. Using a spatula, gently fold into the cream cheese mixture.
  8. Spoon the filling into the pastry shell.
  9. 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.
  10. 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).
  11. 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).
  12. Place in the fridge to chill for at least 4 hours or preferably overnight.
  13. Before serving, decorate with additional raspberries , fresh mint and more raspberry sauce.

Nutrition Information

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%)

Nutrition Facts

Serving: 12 slices

Amount Per Serving

Calories 426

% 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.