Keto Raspberry Cheesecake Sugar Free Low Carb Recipe | Keto Vale

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Keto Raspberry Cheesecake

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This 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 that is topped with raspberry, you won’t believe that you’re on a diet. Using simple ingredients, this cake can be made for any special occasion.

You can use a few drops of raspberry flavor extracts to intensify the flavor. To make the abstract design on the top, use a few drops of red food color and swirl it with a fork.

Let's Ketofy It!

Take your cream cheese out of fridge and let it sit outside for an hour or so.

In a bowl combine softened cream cheese, sour cream, sweetener and mix well to combine all ingredients.

Start adding eggs one at a time and mix well to make sure all incorporated.

Melt butter, let it cool a bit and add to cream cheese batter.

Add baking powder and xanthan gum. Mix well with handheld mixer.

Cover bottom of a form with parchment paper, transfer batter into the form.


Take a cup of raspberries and drop one berry at a time into the batter.

Put into a preheated 350F oven for 45 minutes -1 hour or so till it sets.

Take it out and let it cool after that put it in a fridge overnight or for 4 – 6 hours to let it fully set.

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Low carb raspberry cheesecake


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4 from 18 votes

Raspberry Cheesecake

Course Dessert
Cuisine Ketogenic, Low Carb
Prep Time 10 minutes
Cook Time 1 minute
Total Time 4 hours 11 minutes
Servings 12
Author Team



  • If you stored your cream cheese in the fridge, take it out and allow it to sit at room temperature for an hour.
  • When the cream cheese softens, combine it with sweetener and sour cream. Fold the ingredients thoroughly to mix well.
  • Crack the eggs into this mixture one by one then stir again to incorporate.
  • Include melted butter into the mix but make sure it is cooled to room temperature.
  • Incorporate the xanthan gum and baking powder into the batter as well. Blend with a handheld mixer.
  • Pour the batter into a baking form covered with parchment paper.
  • Gently drop a cup of berries into the mix, plopping them one by one. Distribute them evenly on all the sides.
  • Bake in the oven (preheated at 350°F) for 45 minutes to an hour. Wait until it sets.
  • Allow cooling for a couple of minutes after removing from the oven. Chill it in the fridge for 4-6 hours until it sets completely or leave it overnight if possible.
  • Slice into wedges and enjoy!


Macros (per serving): Calories: 266 – Fat: 25 g – Net carbs: 2.8 g (total carbs: 4.1 g, fiber: 1.3 g) – Protein: 7.5 g

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