Keto Fresh Raspberry Cheesecake
This cheesecake is gluten-free and made without refined sugars. It can be topped with fresh raspberries or nuts of your choice.
Prep Time15 mins
Cook Time40 mins
Total Time1 hr 55 mins
Servings: 8 slices
- 2 cups almond flour not almond meal
- 2 tbs lakanto monk fruit sweetener with erythritol
- 1 tsp ground cinnamon
- 1/2 tsp Salt
- 6 tbs unsalted butter melted
- 16 ounces cream cheese
- 1/2 cup Sour Cream
- 1/2 cup lakanto monk fruit sweetener with erythritol
- 2 large eggs
- 1/2 tsp Salt
- 1 tbs pure vanilla extract
- fresh raspberries optional
- almonds optional
Preheat oven to 325 degrees F.
In a large bowl, whisk together almond flour, sweetener, cinnamon, and salt. Add melted
butter and stir until mixture is evenly moistened. Transfer mixture to a 9-inch springform
pan. Use the flat bottom of a drinking glass or measuring cup to press the mixture into
the bottom of pan.
Use a hand mixer or stand mixer fitted with a paddle attachment to beat cream cheese
until smooth. Add sour cream and sweetener. Mix until thoroughly combined. Scrape
down sides of bowl as needed to ensure thorough mixing. Add eggs, salt, and vanilla.
Mix until incorporated.
Pour mixture into prepared crust. Spread into an even layer. Bake in preheated oven for
35-40 minutes until cheesecake is set. Turn off oven and leave oven door slightly ajar.
Allow cheesecake to remain in oven until it has cooled to room temperature.
Once cool, refrigerate cheesecake for at least two hours (overnight is best) before slicing
and serving. Serve cheesecake with fresh raspberries and/or almonds.
NOTE: Allow cheesecake to cool in the oven to prevent cracks from forming on the
Nutrition for 1 out of 8 slices (not including optional toppings)*
12g Protein | 24.5g Carbs | 47g Fat | 3.2g Fiber | 489 Calories
*Macros are based on 'low carb' option. For keto macros, please divide into 18 slices.