Dark Chocolate Raspberry Keto Cheesecake
My mom’s beloved chocolate raspberry cheesecake gets a lower-carb makeover—rich, indulgent, and bursting with chocolate-berry bliss in every bite.
Ingredients
For the Crust:
- 1 1/2 cups almond flour
- 2 1/2 tablespoons sweetener of choice
- 1 tablespoon cocoa powder
- 4 tablespoons melted butter
For the Filling:
- 2 8-ounce blocks cream cheese softened
- 1/2 cup sweetener of choice
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1 1/2 to 2 tablespoons sugar-free raspberry syrup
- 60 grams sugar-free chocolate chips about 1/4 cup
- 2 tablespoons butter melted
Instructions
- Preheat oven to 350°F. Grease a springform pan with cooking spray and set aside.
- In a small bowl, mix the crust ingredients together with a fork until a wet sand consistency is reached.
- Press the crust mixture into the springform pan. Make sure that it is an even layer. Poke all over with a fork to prevent bubbling.
- Bake for 8 minutes. Remove from oven and let cool while you make the filling.
- Reduce the oven to 300°F.
- In a large bowl or stand mixer, whip the cream cheese and sweetener until fluffy.
- Add the eggs, vanilla extract, and syrup and whip until well combined.
- Place the chocolate chips and butter in a small bowl. Microwave for 30 seconds. Remove and stir until the chocolate is completely melted and combined with the butter. Microwave an additional 5 to 8 seconds, if needed.
- Add the chocolate to the filling and whip until combined.
- Transfer the filling to the springform pan. Use an offset spatula to spread in an even layer.
- If desired, drizzle some of the raspberry syrup on top of the filling and swirl with a toothpick for a pretty top.
- Bake for 40-45 minutes. The center should be slightly jiggly.
- Let the cheesecake cool for 30 minutes on the counter. Chill in the refrigerator for a minimum of 2 1/2 hours.
Nutrition
Calories: 191kcalCarbohydrates: 15gProtein: 4gFat: 17gSaturated Fat: 8gSodium: 99mgFiber: 1g
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