Cheesecake is Meant to be Keto! So making a recipe for a sugar free, low-carb-high-fat (lchf) cheesecake is pretty straightforward. On top of that, cheesecake is most definitely my specialty, and it has been one of the most enjoyable foods to experiment with on the keto diet. With so many diverse options to play with, it’s been difficult to choose which flavors and combinations, such as chocolate and raspberry, to try first.
The real trick to having an amazing keto cheesecake is to pick flavors that will either compliment or mask whichever sweetener you’re going to be using. Chocolate is great for pairing with the cooling taste of erythritol, and raspberry adds a complexity that brings it to another level, putting this cheesecake on par with its classic sugary cousin.
Added bonus: “too much” erythritol. It is recommended to not use more than a 1/2 cup of erythritol in any recipe, because it will crystallize beyond this point. But one thing I’ve learned while experimenting with sugar free cheesecake recipes, is that I never knew how much cheesecake needs a delicate crispy exterior. I don’t think any other cheesecake will feel complete now without adding a thin crispy glaze to achieve this effect that erythritol naturally lends. So Good!
One important note that is relevant to all cheesecake recipes, make sure the ingredients are all at room temperature.
Keto Raspberry Chocolate Cheesecake
An incredibly delicious Raspberry Chocolate Cheesecake that Everybody can enjoy. This Low carb, sugar free treat is perfect for any occasion.
Brownie-Cookie Crust Ingredients
- 1/4 Cup Cocoa Powder
- 3/4 Cup Almond Flour
- 3 Tbsp Coconut Flour
- 1/3 Cup Erythritol (Lakanto Monk Fruit or Swerve Granulated)
- 1/4 tsp Baking Soda
- 1/2 tsp Salt (if using unsalted butter)
- 4 Tbsp Butter or 3 Tbsp Ghee, softened
- 1 (Large) Egg, room temperature
- 4 8 oz. cream cheese bricks (32 oz) (Softened)
- 1/2 Cup Heavy Whipping Cream (room temperature)
- 1 Tbsp Sour Cream (room temperature)
- 1 1/2 Cups Erythritol (Swerve Granulated)
- 4 (Large) Eggs (room temperature)
- 1 tsp Pure Vanilla Extract
- 1 Tbsp Coconut Flour
- 3 Tbsp Cocoa Powder
- 1 tsp Imitation Raspberry Extract
Mousse Topping Ingredients
- 1/2 Cup Heavy Whipping Cream
- 2 Tbsp Cocoa Powder
- 2 Tbsp Erythritol (Swerve)
- 32 Raspberries (1 pkg should contain enough)
- Preheat oven to 350 F
- Combine the dry ingredients in a medium bowl ( Cocoa Powder, Almond Flour, Coconut Flour, Erythritol, Baking Soda, and salt).
- Mix until smooth.
- Add in the butter and mix until small crumbs form.
- Add the eggs and mix until fully incorporated, should be kind of fudge-like at this stage.
- Press the dough into bottom of greased 9 inch spring form pan (be sure to only apply grease/oil to bottom of the pan, not the sides).
- Bake at 350 for 15 minutes.
- Preheat Oven to 350 F.
- In a large mixing bowl, using either a stand mixer or hand mixer:
- Mix the cream cheese until smooth.
- Add the erythritol and mix until blended.
- Add the eggs, 1 at a time, thoroughly blending between each.
- Add the sour cream, heavy cream, and vanilla and raspberry extracts. mix until smooth.
- Add the coconut flour, slowly sprinkling in while mixing,
- Add cocoa powder, slowly sprinkling on while mixing
- Scrape sides and bottom of bowl and mix further to get even consistency.
- Pour batter over crust in spring form pan (do not grease the sides).
- Bake in oven at 350 F for 65 minutes or until center is just set.
- Remove from oven and let cool to room temp, at least an hour.
- Cover with plastic or foil and refrigerate for at least 6 hours.
- After chilling, carefully remove spring form pan from the cheesecake, you may have to aid the separation by running a thin knife along the inside edge.
- Use a cake spatula to move the cheesecake onto a cake circle, or dish of your choosing.
- At this stage you can add topping or decorate the cheesecake if desired (I find it’s best to wait to add toppings until immediately before serving).
- Cover in cake container and return to fridge to finish setting. For the best set leave in for at least 2 days of refrigeration.
Mousse Topping Instructions
- Combine Cocoa Powder, Erythritol, and Heavy Cream.
- Whip on high until stiff peaks form
- Spread this mousse topping over your cheesecake, or pipe it out to create decorative laces or leaves.
- Place raspberries equidistant around the rim and base of the cheesecake, ideally placed so that there are two per slice.
- All ingredients must be at room temperature. This is very important when making any cheesecake. And almost room temp won’t do you any favors.
- Be sure to scrape the sides and bottom of the bowl periodically while mixing the batter to prevent any unmixed portions.
- To get a smoother, and very well emulsified batter, then give it a few pulses in a food processor before pouring onto the crust.
- If wanting to do a swirl cheesecake: wait to add the cocoa powder and raspberry extract until the very end and first separate out some completed batter into different bowls (a small amount into one or two new bowls depending on how many swirls you desire) and add your cocoa and raspberry into the different bowls. Pour different batters onto crust in spring form pan separately to form the swirl(s) as you like. Bakes for same time and temp.
- If you like to aim for perfection, to help prevent your cheesecake from cracking: Wrap the spring form pan around the bottom and up the sides in heavy duty foil, more if you think it’s needed to be water tight. Set your pan into a roaster, or rimmed cookie sheet. Add water to the pan outside the cheesecake (at least an inch, but no higher than just less than half the height of the spring form pan). Bake the cheesecake in this water bath.
- You are going to want to serve the cheesecake cold. Warm cheesecake is not nearly as satisfying.
- Slice the cheesecake into 16 even slices, using a very thin blade. You will need to remove the cheesecake residue from the blade by scraping it off between slices (alternatively, cheesecake can also be sliced using a cheese wire, running under hot water between slices / or by dipping a thin blade into hot water and wiping clean with a cloth between slices– my preferred way of scraping the blade onto a plate between slices leaves an extra treat at the end for whomever is slicing the cake 🙂 ).
|Serving Size||1 Slice (1/16)|
|Net Carbs||5 g|