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Everyones Fav~Raspberry Cheesecake

Hands down the winner 90% of the time is my Keto Raspberry Cheesecake. This dessert is relatively easy to make and I usually always have all the ingredients. Even when raspberries are not in season I can use frozen berries.

Such a showstopper this Keto Raspberry Cheese cake!  Pretty easy to make too!
Keto Raspberry Cheesecake

The crust

The crust I use in this dessert is the same basic dessert crust I use for most of my sweet low carb creations. 4 simple ingredients like almond flour, coconut flour, Lakanto Monkfruit Sweetener and butter. When mixed together and then baked you get this lovely (and slightly nutty) crust.

I usually get about 15-18 slices from this Low Carb Cheesecake tart.  It's so delightful and great to serve a crowd.

The difference is this Keto Raspberry Cheesecake from all my other desserts is the tart pan. I like to use this fluted round tart pan (pictured in this blog post). It’s not expensive. It just looks fancy, expensive and impressive, for instance when you place your Keto Raspberry Cheesecake on the dessert table.

Low Carb Cheesecake

Great bakeware

However, you can use a regular pie tin just the same. I get all my bakeware from USA PAN where everything is made by this Pittsburgh, PA. It’s a 4th generation family owned company that gives a lifetime guarantee on all their products.

If you use a pie tin you may have to adjust your cooking time if you use a smaller yet deep pan. Keep watch on the oven time and check the jiggle of the center of your dessert before you pull it out of the oven.

Super pretty Keto dessert and kinda easy to make. We love this Low Carb Raspberry Cheesecake Tart.

Favorite Raspberry Recipes

Low Carb Raspberry Swirl Cheesecake

Keto Raspberry Cheesecake

All the flavor of a classic Cheesecake, but with a swirl of raspberries. Because this Keto Raspberry Cheesecake in pie form it bakes in half the time.
Prep Time: 20 minutes
Cook Time: 30 minutes
chill time: 1 hour 15 minutes
Total Time: 2 hours 5 minutes
Course: Dessert
Cuisine: American, Holiday
Keyword: cheesecake, chocolate cheesecake, raspberry, Raspberry Cheesecake Dessert, raspberry dessert
Servings: 12 slices
Calories: 253kcal
Author: The Kellie Kitchen


Pie crust

Cheesecake filling

  • 16 ounces cream cheese softened
  • 1/3 cup Lokanto Monk fruit sweetener powdered
  • 2 teaspoons lemon extract
  • 2 eggs
  • 1/2 cup sour cream

Raspberry Swirl

  • 1/2 cup raspberries mashed to equal 1/2 cup
  • 1 tablespoon Lokanto Monk fruit sweetener powdered
  • 1 tsp lemon juice


  • Preheat oven to 350*.
  • In small clean bowl melt 1/4 cup butter in microwave. Mix in almond flour, sweetener, and coconut flour with the melted butter. Using a fork blend all the crust ingredients together to form a crumbly mixture.
  • Press crumbly pie mixture into a 9 inch tart pan or pie tin. Bake pie/tart crust for 8 minutes. Remove from oven and set aside to cool.
  • In a large clean bowl using a hand mixer, blend together the cream cheese and sweetener until smooth and creamy. Add in the lemon extract, sour cream and eggs. Continue to blend until smooth and creamy. Set aside.
  • In a small clean bowl mix together the mashed raspberries, sweetener and lemon juice. Set aside.


  • Pour the cream cheese mixture into the cooled pie/tart crust and smooth completely. Place spoonfuls of your raspberry mixture on top of the cream cheese mixture. Using a small spoon or the tip of a knife swirl together the raspberry and cream cheese mixture. Be creative and work in swirls.
  • Place cheesecake pie into oven. Bake for 25 minutes. Turn oven off and prop open the oven door slightly for another 5 minutes. Remove raspberry cheesecake from oven and sit on the counter to cool for about 15 minutes.
  • Then place your Raspberry Cheesecake Tart/Pie into the fridge to chill for at least one hour. Slice and serve.


I like to use a tart pan just because the finished cheesecake looks so pretty with the scalloped edges, but this Raspberry Cheesecake can easily be done in a 9-10″ pie tin.


Calories: 253kcal | Carbohydrates: 5g | Protein: 6g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 84mg | Sodium: 176mg | Potassium: 83mg | Fiber: 2g | Sugar: 2g | Vitamin A: 725IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 1mg
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MEDICAL AND NUTRITION DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nutritional break downs are done using a commercial nutrition calculator. Nothing I express here should be taken as medical advice and you should consult with your doctorbefore starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.

Why do we use drops or alcohols or a combo of both in low carb/keto baking and cooking?

Stevia and Monkfruit are extracts, kinda like vanilla extract. Just a little packs a big punch of sweetness. But in baking (or cooking, too) we usually need the bulk of sugar alcohols like erythritol or xylitol or allulose.

These sugar alcohols have the bulk like real sugar, but sometimes they do not have enough sweetness. So a combo of an extract and an alcohol brings a recipe to an equivalent sweetness and consistency of traditional recipes.

For example if I am making an old fashion/conventional batch of cookies the recipe calls for 1 cup of sugar. In low carb/keto baking that same recipe is not always a 1:1 alteration. Meaning I can not just substitute 1 cup of a sugar alcohol for the traditional sugar in that batch of cookies. I need the bulk of the 1 cup of sweetener plus a little bit of the extracts to bring up the sweetness.

The other part in cooking or baking low carb/keto with sugar alcohols and sweeteners is that they do not alway bake OR store the same way as traditional cookies. There’s some science going on in the bowl and the baking with the flours, sugars and fats.

Back to our cookies example, or even the crust in my Keto Raspberry Cheesecake, …when you are using almond or coconut flour in place of the traditional flour and you are replacing the traditional sugar with sugar alcohols the amounts used and the baking time is a little different.

Would you just look at this gorgeous keto dessert?  This Low Carb Raspberry Swirl Cheesecake is a real show stopper!

Traditional wheat flour has protein in it and coconut flour is VERY absorbent. Plus…when those cookies cool sometimes they are rock hard or have a cooling effect in your mouth.

Back to your original question…stevia drops are readily available at most supermarkets. A few drops to your coffee or to a chaffle or a salad dressing can help replace the sweetness without the bulk of traditional sugar. True monkfruit extract is harder to come by and more expensive, but it does the same thing.

One last thing…and this could just be my experience…when I combine monkfruit with a erythritol it lessens the mouth cooling effect for me….for me this combo tastes and bakes the most like traditional sugar.

The brand I use is called Lakanto Monkfruit sweetener (CLASSIC). I use this brand because they already have combined the two ingredients. Then as I’m making a recipe I may add a few drops of stevia to up the sweetness to mimic a “traditional sugar” recipe.

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