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Keto Raspberry Cheesecake Recipe

This Primal, Low carb and Keto Raspberry Cheesecake Recipe taste better than the traditional version full of sugar and carbs. Smooth cheesecake filling and almond flour crust goes great with raspberry sauce. With only 2.5 g carbs per mini-cheesecake, these are perfect dessert to take on parties for ketogenic dieters!

Course Cake, Dessert, Treat
Cuisine American
Keyword Dairy Free, Gluten Free, Grain Free, Keto, Ketogenic, Low Carb, Primal, Sugar Free
Prep Time 20 minutes
Cook Time 20 minutes
Inactive 1 hour
Total Time 40 minutes
Servings 10 mini-cheesecakes
Calories 121 kcal
Author Caitlin Weeks


For the Crust:


  1. Preheat the oven to 350 degrees.
  2. Mix the eggs, cream cheese, vanilla, nutmeg in a bowl with a whisk until combined.
  3. Mix the almond flour, flax, butter and sea salt in another bowl until well combined.
  4. Line a muffin pan with liners.
  5. Place 1/4 inch of the nut mixture into the bottom of each muffin pan, using fingers to spread it evenly.
  6. Bake the crust for 5 minutes and remove from the oven.
  7. Spoon the cheese mixture into each muffin cup until it is about 3/4 full.
  8. Bake the cheesecakes for 20 minutes.
  9. Remove from the oven and let cool then transfer to the refrigerator for one hour to cool.
  10. Mash the raspberries with a fork until it becomes a sauce.
  11. Place the cheesecakes on a plate, top with a sauce and enjoy.


  1. I made these again and used 1 scant teaspoon stevia extract and 1/2 cup confectioners swerve and they were delicious.

Recipe Notes

Net Carbs: 2.5 g

Nutrition facts based on 12 mini cheesecakes

Nutrition Facts
Keto Raspberry Cheesecake Recipe
Amount Per Serving
Calories 121 Calories from Fat 92
% Daily Value*
Fat 10.2g16%
Carbohydrates 4.4g1%
Fiber 1.9g8%
Protein 3.4g7%
* Percent Daily Values are based on a 2000 calorie diet.