Name: Easy Low Carb Keto Raspberry Cheesecake Recipe:
Prep time: 10 min
Cook time: 60 min
Total time: 310 min
Ingredients: ¼ cup butter (melted); 1 tbsp granular sweetener (or to taste), I use this brand; 1 cup almond flour, I use this brand; 1 tsp vanilla extract, I use this brand; 24 oz. cream cheese, very soft (3 8oz. pkg); 2 tbsp lemon juice, fresh or bottled; 1 cup granular sweetener (or to taste), I use this brand; 3 eggs; 2 cups fresh raspberries

This Keto Raspberry Cheesecake is a creamy, fruity flavored dessert that’s not too sweet and not too sour. A lovely low-carb, gluten-free, summertime treat.

This Keto Raspberry Cheesecake is an incredible dessert for anyone who is on a low-carb, high-fat diet.

With this luxurious and elegant low-carb cheesecake with raspberries, you won’t believe that you’re on a diet. Using simple ingredients, this cake can be made for any occasion.

easy low carb keto raspberry cheesecake.

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More Keto Dessert Recipes

So what are the best keto desserts to have on keto? Here are some of our favorite low carb / no carb desserts you might like:

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Easy Low Carb Keto Raspberry Cheesecake Recipe:

This Keto Raspberry Cheesecake is an incredible dessert for anyone who is on a low-carb, high-fat diet. Using simple ingredients, this cake can be made for any occasion.

Course Dessert

Cuisine American

Keyword gluten-free, keto cheesecake, low carb cheesecake

Prep Time 10 minutes

Cook Time 1 hour

Cooling Time 4 hours

Total Time 5 hours 10 minutes

Servings 12 slices

Calories 287kcal

Author Lazy Girl

Ingredients

CRUST

¼ cup butter melted
1 tbsp granular sweetener (or to taste), I use this brand
1 cup almond flour, I use this brand
1 tsp vanilla extract, I use this brand

FILLING

24 oz. cream cheese, very soft (3 8oz. pkg)
2 tbsp lemon juice, fresh or bottled
1 cup granular sweetener (or to taste), I use this brand
3 eggs
2 cups fresh raspberries

Instructions

Preheat oven to 350° F.
Melt butter and 1 tbsp of granular sweetener together in a saucepan. Remove from heat and stir in almond flour. Press into a 9" springform pan. Bake at 350° F for 12-15 minutes, or until golden. Let it cool.
To make the filling, Beat cream cheese, lemon juice, and 1 cup of granular sweetener together thoroughly. Add eggs, one at a time, beating well after each addition. Fold in raspberries and pour over crust. Decrease oven temperature to 325° F and bake for 40-45 minutes or until edges being looking dry and center jiggles slightly.
Allow cooling for a couple of minutes after removing from the oven. Take it out and let it cool after that put it in a fridge.
Chill it in the fridge for 4-6 hours until it sets completely or leaves it overnight if possible.

Notes

[bs_icon name=”glyphicon glyphicon-tasks”] Nutrition

Per serving (1/12 of cake): Calories 287; Total Fat 25.9g; Saturated Fat 15.3g; Sodium 212mg; Total Carbohydrate 8.1g; Dietary Fiber 1.6g; Total Sugars 1.2g; Protein 6.5g; Net Carbs 6.5g;

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