This amazing low-carb raspberry swirl cheesecake was developed, almost by accident, and the best bit?? It only has 5g net carbs!!
Discover how easy a low-carb raspberry swirl cheesecake is to make, which cream cheese you need to use (and which one you need to avoid). This will quickly become a favorite recipe!
When I first posted the cheesecake on Instagram and it received such an amazing response, I knew I had to post it on the website. Particularly since it has such a low net carb count!
This low carb cheesecake with raspberry swirl is a delicious keto treat! There are many low carb recipes out there, but this one has the perfect amount of sweetness and tartness to it. The berry sauce that accompanies the dessert is also low in carbs and very tasty. If you’re looking for a low carb dessert, this recipe is sure to please.
Are cheesecakes keto?
No, regular cheesecake (and traditional real sugar cheesecake recipes) are definitely not keto.
By making a few simple adjustments and ingredient substitutions (to a sugar free sweetener) and using low carb flours, you can make delicious, creamy, smooth keto cheesecakes that will stop even the most insatiable sugar cravings.
My favourite sugar substitute for this creamy cheesecake can vary. Typically I reach for an erythritol blend or lakanto monkfruit sweetener. Liquid stevia can work in a pinch if that’s all you have on hand, but I think this raspberry keto cheesecake is best with granulated sugar substitutes.
My family loves cheesecakes. They are a wonderfully delicious way to celebrate a special family occasion, wonderful to bring to dinner parties and perfect for sharing at a holiday BBQ.
And my kid’s favourite no-bake cheesecake has to be my no-bake sugar-free mint cheesecake.
Which cream cheese should you use?
Let’s be honest, this cream cheese mixture is the star of the show in this keto raspberry cheesecake recipe. I always use the regular full fat cream cheese to get the best cheesecake batter. Here are three reasons why:
- I avoid low-fat cream cheese because it generally has a higher carbohydrate value. When they remove the naturally occurring fat in cream cheese, it ends up tasting bland and is too thin. So they bump it up with sugars, starches, and other additives to make it palatable.
- Full fat cream cheese makes us fuller for longer. And by eating a full-fat cream cheese cheesecake, you can only manage a smaller portion, and hence even fewer carbs.
- Spreadable cream cheese NEVER sets properly in a cheesecake. I cannot emphasise this enough. If a reader tells me their cheesecake, fudge or brownie has failed, I question them a little deeper, and it turns out they used the low fat, or lite, cream cheese. I always stockpile cream cheese when it is on offer in the supermarket.
I know some recipes will use cream cheese mixed with sour cream, but I tend to be a purist in this recipe. Cream cheese, coupled with vanilla extract, heavy cream, eggs, and a little bit of the sweetener of your choice is all you need for one of the best low carb desserts of all time!
Make sure to scroll down to the recipe card for the exact measurements.
Is Philadelphia cream cheese low carb?
Depending on where you live, Philadelphia cream cheese may be the most popular option. The good news is that yes, Philadelphia cream cheese is keto-friendly and low carb IF you stick to the original variety. Once you start to try the flavoured or low-fat versions, the carb count starts to really climb.
How Do You Make Swirls in A Cheesecake?
Part of what makes this low-carb cheesecake with raspberry so pretty is the red raspberry sauce swirled in the cheesecake.
The good news is, swirling is simple! Simply lay down the cream cheese base, then pour the raspberry filling on top and use a spatula to gently create swirls into the cheesecake mix.
How to serve
I prefer to make my low-carb raspberry swirl cheesecake in one large dish. Alternatively, you could prepare it in several individuals serving dishes such as a ramekin.
This way, you would have extra leftovers ready for another day and you have instant portion control already organised so you are not tempted to go back for that extra additional slice.
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Which berries are best?
I am often asked which berries are best to use. Just like in a traditional cheesecake recipe you can experiment with different flavors!
I use fresh raspberries (frozen works too!) but you can easily swap these for any other low-sugar fresh berries. Fresh strawberries make a wonderful summer cheesecake for barbecue season.
If fresh berries are out of season, you can easily swap for the frozen variety. Either way, you’ll be obsessed with this sugar-free raspberry sauce!
Here is a full list of carbs in fruit which is handy to remind ourselves which fruit to enjoy and which to avoid. Because once you learn the different carb values in food, you can begin to make better choices and learn how to stay within your carb allowance.
How to reduce the carbs
To make any cheesecake even lower in carbs, use a lower-sugar berry, use fewer berries, and/or simply don’t use a base. A crustless cheesecake (just cheesecake filling) is:
- Faster to prepare
- Lower in carbs
- Quicker to bake
- Made with simple ingredients
If you opt to make the cheesecake crustless, you can make a batch in a muffin tin to make individual portions too! Mini cheesecakes are easier for portion control than simply cutting a slice of cheesecake.
More cheesecake recipes
Take a look below for even more sugar-free and low-carb cheesecake recipes for you. If you ever want to make a dessert recipe for family parties and special celebrations, any of these cheesecake recipes will be a real crowd-pleaser.
More cheesecake recipes you may like:
Low-Carb Raspberry Swirl Cheesecake
NET carbs: 5g
A firm family favourite, raspberry swirl cheesecake is heavenly and sweet. The addition of a little lemon zest would be a lovely addition also. Serve as one large baked cheesecake, or make individual dishes too.
Recipe Video (tap to play)
Adjust servings: 10
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Raspberry Swirl Cheesecake Base
Raspberry Swirl Cheesecake Filling
Raspberry Swirl Cheesecake Base
Place all the ingredients for the cheesecake base in a mixing bowl and mix well.
Place the cheesecake base into a lined pie dish. Press the base down with the back of a spoon or using parchment paper, press down gently.
Bake at 180C/350F for 10 minutes, or until golden.
Raspberry Swirl Cheesecake Filling
Pulse/blend the berries and sweetener together using a stick blender. Pour HALF the raspberry puree over the cheesecake filling in large circles. Swirl together gently.
Bake at 180C/350F for 20 minutes, or until cooked in the centre. Push a fork into the middle to test.
Serve the raspberry swirl cheesecake with extra raspberry puree.
Other low-carb cheesecakes you can enjoy: