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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.
Prep Time10 mins
Cook Time1 hr
Cooling Time4 hrs
Total Time5 hrs 10 mins
Course: Dessert
Cuisine: American
Keyword: gluten-free, keto cheesecake, low carb cheesecake
Servings: 12 slices
Calories: 287kcal
Author: Lazy Girl

Ingredients

FILLING

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

 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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