Go Back
+ servings

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.
Course Dessert
Cuisine American, Holiday
Keyword cheesecake, chocolate cheesecake, raspberry, Raspberry Cheesecake Dessert, raspberry dessert
Prep Time 20 minutes
Cook Time 30 minutes
chill time 1 hour 15 minutes
Total Time 2 hours 5 minutes
Servings 12 slices
Calories 253kcal
Author The Kellie Kitchen

Equipment

  • 9" tart pan or 9" pie tin

Ingredients

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

Instructions

  • 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.

Assembly

  • 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.

Notes

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.

Nutrition

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