Keto Raspberry Cheesecake

Baked Raspberry Cheesecake

Calories 192 kcal


  • 2 Large eggs
  • 600 g Soft cream cheese
  • 30 g Stevia
  • 50 g Butter
  • 75 g Ground Linseed
  • 75 g Ground Almonds
  • 1 tsp Vanilla extract/paste
  • 50 g Raspberries (fresh or frozen) (or other berries of choice)
  • 10 ml water


  • Place oven on 180oC fan
  • Melt the butter and mix with the ground almonds and linseed. Add 10g of Stevia to this.
  • Line your chosen cheesecake tin with greaseproof paper or use a silicone mould
  • Press the base mix into your chosen mould and bake for 15-20 mins
  • Whilst the base is in the oven whisk together the cream cheese, eggs, remaining sweetner and vanilla.
  • Pour on top of the golden base. This can be baked as is for a delicious vanilla cheesecake.
  • However for this recipe we are adding some berries. So heat the raspberries in a pan on a gentle heat. You may need to add water at this stage if using fresh berries but if using frozen berries, they should contain enough water. You're looking for a chunky puree texture.
  • Add the puree mixture to the vanilla cheese mix. (you can either blend this together before you pour on to the base or add it in a swirl effect after pouring the cheese mixture in to the mould.
  • Bake for 1 hour at 160oC fan or until the mixture is fully set (note... the top will split when fully baked)
  • Allow to cool before removing from mould
  • This recipe makes 12 portions


Carbs - 1.3g
Protein -5.9g
Fat - 17.8g
Fibre 2g
Recipe courtesy of Keto Fitness Club
Keyword Gluten Free, Keto, vegetarian