A rich creamy ketogenic cheesecake with a luscious raspberry swirl. This sugar-free recipe
results in the perfect cheesecake for low carb diets.
1 cup almond flour
3 tbsp ground golden flax meal (or more almond flour)*
3 tbsp zero carb protein powder (or more almond flour)*
2 tbsp Sukrin :1 (or Swerve Granulated)
1/4 tsp salt
1/8 tsp cinnamon
6 tbsp butter, melted
KETO CHEESECAKE BASE
24 oz full fat cream cheese
3/4 cup Sukrin :1 (or Swerve Granulated)
1/2 cup sour cream
1 tsp vanilla
1/2 tsp stevia glycerite
3 large eggs, slightly beaten (separately)
2 drops red food coloring (optional but makes the jam brighter in color)
1/2 cup Sukrin Strawberry Raspberry Jam (or your favorite no added sugar jam)
3/4 cup heavy cream
3 tbsp Sukrin :1 (or Swerve Granulated)
12 fresh raspberries
Preheat oven to 350 degrees F and place rack to middle position. Spray an 8-inch springform pan
or cheesecake pan with baking spray and line the bottom with parchment. Have a larger pan in-
which the cheesecake pan fits, ready to use as a water bath. Heat a tea kettle of water. Mix the
food coloring into the jam if using. Melt butter.
LOW CARB CHEESECAKE CRUST:
Add all of the dry ingredients for the crust in a small bowl and mix thoroughly with a fork. Add the
melted butter and blend thoroughly. The mixture should hold its shape when squeezed gently in
your hand. If not add 1 more tbsp of melted butter.
Firmly press the crust into the bottom of the cheesecake pan and partly up the sides. I place a
piece of waxed paper over the crust and press firmly with a flat bottomed glass.
Bake the crust for 15 minutes or until it begins to brown lightly. Remove from the oven and let cool
while making the cheesecake batter. BEFORE ADDING THE BATTER TO THE CRUST, MAKE
SURE TO LINE THE OUTSIDE OF THE PAN WITH TWO LARGE PIECES OF ALUMINUM FOIL.
KETO CHEESECAKE BATTER:
Add the softened cream cheese to a stand mixer fitted with a paddle attachment. Add the 3/4 cup
of Sukrin :1, 1/2 tsp stevia glycerite and vanilla. Mix on lowest speed until smooth. Scrape down
the bowl and beaters and mix again to incorporate any unmixed cream cheese.
Add the sour cream and mix again on low. Gently beat one egg in a small bowl and add it to the
cream cheese mixture until just incorporated. Repeat for each egg. Scrape down the bowl and
mix once more. Remove the paddle and scrape down the bowl.
Make sure the pan has been wrapped carefully with foil before beginning! Spoon half of the
cheesecake batter into the prepared cheesecake crust. With a small spoon, dollop half of the jam
in a spiral pattern over the top of the batter. Swirl with a larger spoon. Clean off spoon. Repeat
with the remaining cheesecake batter and jam.
Place the cheesecake into the larger pan and place onto the oven rack. Add the hot water and
enough cool water to the pan to fill halfway up the sides of the cheesecake pan, if possible.
Bake the cheesecake for 1 hour and 20 minutes. The middle should still be jiggly, and the sides
set. Using a different size pan will result in a longer or shorter cooking time. Turn the oven off.
Prop the door open with a wooden spoon, and let the cheesecake sit undisturbed for 20 minutes.
Remove the cheesecake from the oven and let cool completely before covering in cling film and
refrigerating – best if chilled overnight!
Before serving, fill any cracks with jam. Whip the cream with the sweetener. Serve the cheesecake
with whipped cream and a raspberry. Serves 12.