An easy keto raspberry cheesecake recipe, topped with raspberry puree. Eight ingredients are all you need to make this low-carb dessert.
Preparation Time
20 mins
Cooking Time
1 hr 25 mins
Total Time
1 hr 45 mins
Calories
460 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with cooking spray and line the bottom with parchment paper.
Step 2
Combine almond flour, butter, sweetener, and vanilla extract in the bowl of a food processor. Pulse until crust mixture has turned into pea-sized crumbs that stick together when squeezed. Transfer mixture to the prepared springform pan and press into a crust covering the bottom of the pan in an even layer.
Step 3
Bake crust in the preheated oven until edges start to crisp, about 10 minutes. Remove from oven and allow to cool.
Step 4
Reduce oven temperature to 325 degrees F (165 degrees C).
Step 5
Combine cream cheese and powdered sweetener in the bowl of a stand mixer. Beat on medium speed until smooth and completely combined. Scrape down sides of the bowl as needed.
Step 6
Add eggs, one at a time, to the bowl while the mixer is running and beat for 1 minute after each addition until mixture is light and resembles a thick batter. Beat in lemon juice, lemon zest, and 1 teaspoon vanilla extract. Pour batter onto prebaked crust in the springform pan and smooth out the top. Wrap the bottom of the pan with aluminum foil to prevent leaks.
Step 7
Set aside a handful of raspberries for garnish. Clean food processor and combine remaining raspberries and sweetener in the clean bowl. Pulse until mixture is smooth. Strain raspberry mixture through a mesh strainer into a bowl to filter out seeds. Discard seeds. Using a spoon, add dollops of raspberry puree onto cheesecake batter in the pan. Lightly drag a knife or a toothpick through puree to create a decorative pattern.
Step 8
Bake cake on the center rack of the hot oven until the sides of the cheesecake are firm and only the center remains slightly jiggly, about 75 minutes.
Step 9
Remove cheesecake from the oven and run a knife around the inside edge of the pan. Leave cheesecake in the pan and cool on a wire rack until room temperature. Lightly wrap cheesecake, still in the pan, and chill in the refrigerator until firm, 4 to 6 hours or overnight.
Step 10
Gently run a sharp knife around the inside edge of the pan; unlatch the pan and remove the springform ring, leaving the bottom of the pan in place to serve. Top with reserved berries and any remaining puree.
