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Keto Low Carb Cheesecake Recipe


If you have a sweet spot for raspberries and ricotta this recipe will hit the spot nicely. Made with all low carb ingredients this has less than half the carbs of a regular cake.

 Course Dessert
 Cuisine Italian
 Keyword cheesecake, keto, low carb
 Prep Time 15 minutes
 Cook Time 55 minutes
 Decoration Time 5 minutes
 Total Time 1 hour 15 minutes
 Servings 12 People, 9 inch cake
 Author Chef Tibor


    • 2 lbs Whole Milk Ricotta Cheese
    • 6 Eggs
    • 1 Cup Blanched Almond Flour
    • 1 Cup Erythritol
    • 1 Tsp Vainilla Extract
    • 1 Lemon Zest (Lemon Zester)
    • 1/4 tsp Salt
    • 1 Tbsp Confectioners Swerve

    Ingredients for Raspberry:

    • 3 cups fresh raspberries
    • 1/3 Cup Erythritol
    • 1 Tbsp of lemon juice (My favorite lemon squeezer)


    Instructions for Cake

    1. Preheat oven to 325°F
    2. Butter a 9” springform pan & dust with almond flour
    3. In a mixing bowl, mix the ricotta cheese, Erythritol, almond flour, vanilla extract, 1 zest of lemon and salt
    4. Add 4 eggs and 2 egg yolks to the mixture, 1 at a time — mix each egg well before adding the next
    5. Beat the remaining 2 egg whites to a soft peak meringue by adding the Swerve
    6. Gentle fold the meringue into the cake mixture
    7. Pour the mixture into the cake ring
    8. Put the pan into the oven
    9. Bake until jiggly (Insert a toothpick into center, it should come out clean) Approximately 50-60 minutes
    10. Let sit for 25 minutes
    11. Refrigerate it after it reaches room temperature
    12. Instructions for Raspberry topping:
    13. Put 2 cups raspberries in stainless steel nonstick pan with Erythritol and lemon juice
    14. Cook on low heat for 6-10 minutes, mixing occasionally to prevent burning
    15. Put sauce in a bowl and cool it on ice bath or refrigerate until cold.

    Final Instructions:

    1. Take the cooled cake out of the cake ring.
    2. Pour raspberry sauce over cake
    3. Decorate top of cake with fresh raspberries


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