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Keto Raspberry Cheesecake
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Prep Time:
20 minutes
Cook Time:
85 minutes
Total Time:
405 minutes
Indulgent keto raspberry cheesecake with a silky raspberry puree topping. Just 8 simple ingredients for a decadent, low-carb treat.
Ingredients:
  • cooking spray
  • 2 cups blanched almond flour
  • 0.33333334326744 cup unsalted butter, melted
  • 3 tablespoons powdered erythritol sweetener
  • 1 teaspoon vanilla extract
  • 4 (8 ounce) packages cream cheese, softened
  • 1.25 cups powdered erythritol sweetener
  • 4 large eggs
  • 1 tablespoon lemon juice
  • 0.25 teaspoon lemon zest
  • 6 ounces fresh raspberries
  • 2 tablespoons powdered erythritol sweetener
Instructions:
  • Preheat the oven to 350°F (175°C), then prepare a 9-inch springform pan by greasing it with cooking spray and lining the bottom with parchment paper.
  • In a food processor, blend almond flour, butter, sweetener, and vanilla extract until a sticky crumb mixture forms. Press the mixture into the bottom of a springform pan to create an even crust.
  • Place the crust in the preheated oven until the edges become slightly crispy, approximately 10 minutes. Then, remove from the oven and let it cool.
  • Lower the oven temperature to 325 degrees F (165 degrees C).
  • In the bowl of a stand mixer, blend cream cheese and powdered sweetener until fully incorporated and smooth, scraping down the sides of the bowl as necessary.
  • While the mixer is running, add eggs one at a time to the bowl and beat for 1 minute after each addition until mixture is light and resembles a thick batter. Incorporate lemon juice, lemon zest, and 1 teaspoon vanilla extract. Pour the batter onto the prebaked crust in the springform pan, smooth out the top, and wrap the bottom of the pan with aluminum foil to prevent leaks.
  • Reserve a handful of raspberries for garnish. In a clean food processor, blend the rest of the raspberries and sweetener until smooth. Strain the mixture through a mesh strainer to remove seeds. Drop spoonfuls of the raspberry puree onto the cheesecake batter in the pan. Create a decorative pattern by lightly dragging a knife or toothpick through the puree.
  • Bake the cake on the center rack of the hot oven for about 75 minutes, until the sides are firm and only the center is slightly jiggly.
  • Take the cheesecake out of the oven and gently run a knife along the edges of the pan. Allow the cheesecake to cool in the pan on a wire rack until it reaches room temperature. Cover the pan lightly and place it in the refrigerator to chill until firm, for at least 4 to 6 hours, or overnight.
  • Carefully slide a sharp knife along the inner edge of the pan to loosen the cake; detach the ring and lift it off, keeping the base intact for serving. Garnish with the saved berries and any extra puree.

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