Raspberry Caramel Cheesecake (Keto | Low Carb | Sugar-Free)
This low carb, sugar-free raspberry caramel cheesecake recipe is sweet perfection! It has a buttery crust, smooth & creamy filling and a homemade caramel sauce with fresh raspberries.
One Of Life’s Great Questions…
Caramel or Raspberry Cheesecake?
It’s a tough decision to make. So, why make it at all?
Since they are both my favorite flavors for cheesecake (and due to my terrible decision making abilities), I decided to combine them and see what happens. Well, it it went down a treat and was sweet perfection (seriously you guys, this will definitely satisfy your sweet tooth!)
Oh You Beautiful Sauce…
I started off making my Easy Sugar-Free Salted Caramel Sauce. Now, this is honestly one of my go-to sauces that I make nearly every week. It’s delicious on on it’s own, as well as on Perfect Keto Blender Waffles, Easy Sheet-Pan Pancakes and in Caramel Apple Pie Cookies. But instead of stopping there, I added in some fresh raspberries. Et voilà, it came together beautifully and was that super sweet topping that this cheesecake called for.
TIPS & TRICKS…
To make an absolutely heavenly, smooth, and creamy cheesecake, there are a few tricks to note:
- Always (always, always) use use room temperature ingredients. This will ensure that the filling doesn’t get lump (and ultimately very disappointing).
- Beat the cream cheese really well, for 1-2 minutes, until its soft, before adding the rest of the ingredients. Again, this will ensure you get that smooth and silky texture.
- Leave it in the oven, with the oven door cracked open, to cool down completely. The cooling process for cheesecakes has to be slow, in order to limit the amount of cracks on top.
- Refrigerate overnight for an even better taste and texture.
- Take it out and leave it to sit for 20-30 minutes before devouring (this way it gets even creamier!)
More Recipes You Might Like…
Raspberry Caramel Cheesecake
- 1 1/2 cups almond flour
- 3 tbsp butter melted
- 1 egg yolk
- 1/4 cup granulated sweetener (Monkfruit/ Swerve / Erythritol)
- 1/4 tsp salt
- 24 oz cream cheese room temperature
- 1/2 cup granulated sweetener (Monkfruit/ Swerve / Erythritol)
- 4 eggs room temperature
- 1/2 tsp vanilla extract
- 1/4 cup butter
- 1/3 cup allulose or your preferred sweetener
- 1/4 cup heavy cream
- 1 cup raspberries
- Grease an 8” cake pan and line the bottom of it with parchment paper.
For The Crust:
- Preheat the oven to 350ºF.
- Melt the butter in a large microwavable bowl. Add the almond flour, sweetener, egg yolk and salt, and mix until incorporated.
- Firmly press the crust into the cake pan, and bake for 12 minutes. Once it's been taken out the oven, set it aside to cool down for 10-15 minutes, and turn the oven down to 325ºF.
For The Filling:
- In a large mixing bowl, using an electric beater, beat the cream cheese until smooth and fluffy (1-2 minutes). Add the granulated sweetener, vanilla extract and the eggs, one at a time, beating well between each one.
- Pour the cheesecake mixture onto the crust and bake for 40 minutes.
- Turn the oven off, but leave the door open a crack and allow it to cool down completely.
- In a saucepan, over a medium-high heat, melt the allulose and butter together.
- Add the heavy cream and simmer, whisking frequently for 6-8 minutes, until it thickens up and becomes a caramel color.
- Take it off the heat and add the raspberries, mixing and mashing them slightly, until there's no large lumps of raspberries.
- After the cheesecake has cooled down, pour the caramel-raspberry sauce on top, and refrigerate for at least 8 hours (but preferably overnight).
- Slice, Serve & Enjoy!
Net Carbs: 3.2g
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator. Also, please note I remove the sweetener from the carb count and net carb count, as it has shown that it doesn’t affect blood sugar levels.