How to Make Keto Low-Carb Cheesecake with Raspberry Topping

Did you know the average slice of traditional cheesecake contains up to 30 grams of carbs, but this low-carb cheesecake has less than half that? Yes, you read that right. With a rich, creamy texture and a fresh raspberry topping, this keto low-carb cheesecake recipe is everything you love about dessert, minus the sugar overload.

This is the kind of treat that keeps you on track without sacrificing flavor. Best of all, it's surprisingly simple to make. If you’ve got ricotta, almond flour, and a sweet tooth, let’s do this!

How to Make Keto Low-Carb Cheesecake

Prep Time: 15 minutes | Cook Time: 55 minutes | Decoration Time: 5 minutes

Servings: 12 People (9-inch cake)

Ingredients

For the Cheesecake:

• • • 2 lbs whole milk ricotta cheese
    • 6 large eggs
    • 1 cup blanched almond flour
    • 1 cup erythritol (or preferred keto sweetener)
    • 1 tsp vanilla extract
    • Zest of 1 lemon
    • 1/4 tsp salt
    • 1 tbsp Confectioners Swerve

For the Raspberry Topping:

• • • 3 cups fresh raspberries
    • 1/3 cup erythritol
    • 1 tbsp lemon juice

Instructions

For the Cheesecake Base:

1. Preheat your oven to 325°F (163°C).

2. Grease a 9” springform pan using butter and dust with almond flour to prevent sticking.

3. In a large mixing bowl, combine ricotta cheese, erythritol, almond flour, vanilla extract, lemon zest, and salt.

4. Add 4 whole eggs and 2 egg yolks, one at a time, mixing well between each addition using a balloon whisk. 

5. In a separate bowl, beat the remaining 2 egg whites with Confectioners Swerve until soft peaks form.

6. Gently fold the meringue into the cheesecake mixture until combined.

7. Pour the mixture into the prepared pan and place it in the oven.

8. Bake for 50–60 minutes until the center is set but still slightly jiggly. (Test with a toothpick—clean means done!)

9. Let it cool for 25 minutes, then refrigerate once it reaches room temperature.

For the Raspberry Topping:

1. In a nonstick stainless steel saucepan, combine 2 cups of raspberries, erythritol, and lemon juice.

2. Cook over low heat for 6–10 minutes, stirring occasionally to prevent burning.

3. Transfer the sauce to a bowl and chill in an ice bath or refrigerate until cold.

Final Assembly:

1. Remove the chilled cheesecake from the springform pan.

2. Pour raspberry sauce evenly over the top.

3. Decorate with fresh raspberries for a beautiful finish.

Tips & Twists to Try

• Use room-temperature eggs and ricotta for smoother mixing.
• Don’t overmix the batter as it can cause cracks.
• Let the cake chill for at least 4 hours or overnight for the best texture.
• Swap raspberries for blueberries or strawberries.
• Add a touch of almond extract for a nuttier profile.
• Craving chocolate? Add sugar-free chocolate chips to the batter.

Health Benefits of Keto Low-Carb Cheesecake

This keto cheesecake is a delicious gluten-free treat, thanks to the use of almond flour. It incorporates ricotta cheese, which not only adds a rich texture but also provides high-quality protein and calcium. To keep it low in calories, erythritol is used as a zero-calorie sugar substitute that won’t spike blood sugar levels. Additionally, the cheesecake is topped with raspberries, which are packed with antioxidants and fiber, making this dessert both indulgent and nutritious.

Make Your Own Keto Low-Carb Cheesecake

Dessert doesn’t have to be a cheat meal. This keto low-carb cheesecake proves that you can stay on track and stillsatisfy your sweet tooth. It’s perfect for birthdays, holidays, or any time you want to impress guests with a gorgeous, guilt-free dessert. Also, it stores well in the fridge for several days (if it lasts that long!).

Other Kitchen Tools You Need for This Recipe

Take your baking to the next level with tools that make prepping, mixing, and baking a total breeze. You can find all of these on zulaykitchen.com:

• • Manual Juice Press – Maximize juice with minimal effort.
  • Silicone Spatula Set – Great for folding delicate meringue into your batter.
  • Digital Food Scale – For precise measurements that guarantee keto-friendly results.

Take Your Recipe to the Next Level with Premium Ingredients

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Let Us Know What You Think!

Have you tried this keto low-carb cheesecake recipe? Leave a comment below and let us know how it turned out. Got a keto twist or topping idea? We’d love to hear it! And if you're craving more guilt-free treats, check out our full recipe collection.

Know Someone Who Should Read This?

Share this recipe on social media and tag us at @zulay_kitchen with #kitchenhappiness. If you're on a wellness journey or just love dessert, this one’s for you.

Frequently Asked Questions About This Recipe

Can I substitute ricotta with cream cheese in this recipe?

Yes, you can substitute ricotta with full-fat cream cheese for a denser and richer texture, but the flavor will change slightly. If you go with cream cheese, soften it at room temperature first and reduce the almond flour slightly to maintain the right consistency. 

Is almond flour necessary or can I use coconut flour?

Almond flour is ideal because it's low-carb, nutty, and behaves similarly to traditional flour. Coconut flour absorbs more moisture and would throw off the texture unless significantly adjusted. If you must use coconut flour, reduce the quantity to about 1/3 cup and possibly add another egg to compensate for the dryness. That said, sticking with blanched almond flour will give you the best cheesecake consistency and mouthfeel.

What’s the best way to prevent cracks in a keto cheesecake?

Preventing cracks is all about temperature and handling. Don’t overmix the batter, especially once eggs are added asthat can incorporate too much air. Bake at a lower temperature (325°F is perfect) and avoid opening the oven door during baking. After baking, let it cool slowly at room temperature before refrigerating. You can also use a water bath for extra insurance, though it’s not strictly necessary for this recipe if followed carefully.

Can I make this keto cheesecake ahead of time?

Yes. In fact, it’s recommended. This keto cheesecake tastes even better the next day once it has fully chilled. You can make it 24–48 hours ahead, store it covered in the refrigerator, and add the raspberry topping just before serving. 

Is this recipe suitable for diabetics?

This keto low-carb cheesecake is made with erythritol and almond flour, both of which are diabetic-friendly. Erythritol has a glycemic index of zero, meaning it won’t cause blood sugar spikes.

Can I use frozen raspberries for the topping?

Yes, frozen raspberries work perfectly for this recipe. Just make sure to thaw and drain any excess liquid before cooking them down with the sweetener and lemon juice. 

What’s the best way to store leftovers?

Store leftover cheesecake in an airtight container or wrapped tightly in the fridge for up to 5 days. If you’ve already added the raspberry topping, it’s best to keep the cake and sauce separate until serving to avoid sogginess. For longerstorage, freeze slices individually with parchment paper between them. Thaw in the fridge overnight before enjoying. This recipe holds up beautifully and makes a perfect prep-ahead dessert for busy weeks.