Delight in the rich and luxurious Easy Keto Raspberry Cheesecake, a perfect dessert for those following a low-carb lifestyle. This dessert blends the creamy texture of cheesecake with the tangy sweetness of raspberries, making it a guilt-free treat that doesn’t compromise on flavor.
Preparation Time: 20 minutes
Cook Time: 1 hour 25 minutes
Chill Time: 5 hours
Total Time: 6 hours 45 minutes
Servings: 12
Ingredients for Easy Keto Raspberry Cheesecake:
- Crust:
- 2 cups blanched almond flour
- ⅓ cup unsalted butter, melted
- 3 tablespoons powdered erythritol
- 1 teaspoon vanilla extract
- Filling:
- 4 packages (8 ounces each) cream cheese, softened
- 1 ¼ cups powdered erythritol
- 4 large eggs
- 1 tablespoon lemon juice
- ¼ teaspoon lemon zest
- 1 teaspoon vanilla extract
- Raspberry Puree:
- 6 ounces fresh raspberries
- 2 tablespoons powdered erythritol
How to Make Easy Keto Raspberry Cheesecake:
- Crust Preparation:
- Begin your Easy Keto Raspberry Cheesecake by preheating your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper. Combine the almond flour, melted butter, erythritol, and vanilla extract in a food processor until it forms pea-sized crumbs. Press this mixture firmly into the bottom of the pan and bake for 10 minutes. Allow the crust to cool as you prepare the filling.
- Filling Mixture:
- Reduce the oven temperature to 325°F (165°C). In a large mixing bowl, blend the cream cheese with erythritol until smooth. Add eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in lemon juice, lemon zest, and vanilla extract. Pour this creamy filling over the cooled crust, preparing it for the raspberry swirl.
- Raspberry Puree and Assembly:
- To add a burst of flavor to your Easy Keto Raspberry Cheesecake, puree the fresh raspberries with erythritol until smooth. Strain this mixture to remove the seeds for a smooth puree. Dollop the raspberry puree over the cheesecake filling, using a knife to swirl it gently into the filling for a marbled effect.
- Baking and Cooling:
- Bake the Easy Keto Raspberry Cheesecake in the preheated oven for about 75 minutes. The cheesecake should be set around the edges but still slightly jiggly in the center. After baking, allow the cheesecake to cool to room temperature on a wire rack before refrigerating it. Chill the cheesecake for 4-6 hours to set completely.
- Final Touches:
- To serve, run a knife around the inside edge of the pan to loosen the Cheesecake, then remove the springform ring. Garnish with fresh raspberries and additional raspberry puree if desired.
Nutritional Information (per serving):
- Calories: 460
- Fat: 43g
- Cholesterol: 158mg
- Sodium: 245mg
- Carbohydrates: 33g (Fiber: 3g, Sugars: 2g)
- Protein: 12g