Sugar-Free Raspberry Swirl Cheesecake – Creamy, Tangy, and Keto-Approved

If classic cheesecake had a summer fling with fresh raspberries, this would be the result.

This sugar-free raspberry swirl cheesecake is bright, creamy, and swirled with real berry flavor—no gelatin, no fake syrups, and no sad aftertaste. The crust is buttery almond flour, the filling is lush but not heavy, and the raspberry puree cuts right through the richness with a zing that makes this feel lighter than it is.

Bonus: It’s only 7.9g total carbs / 5.2g net per slice. Even lower if you go light on the swirl.

💡 The Secret Behind This Low-Carb Win

• No crust flop – The almond flour holds firm thanks to the egg and just the right butter ratio.
• Smooth texture – A stick blender or regular blender gets rid of every lump, fast.
• Swirl that holds – The raspberry puree doesn’t sink or separate—it stays cleanly layered, even after baking.
• Actual raspberries – Real fruit, not flavoring. But just enough to avoid a carb spike.

🧾 Ingredients That Kept It Keto

Crust

• 50g butter, melted – Binds and flavors the base.
• 130g almond flour (1¼ cups) – Low-carb and firm after baking.
• 1 medium egg – Helps hold it together.
• 1 tsp ground ginger (optional) – Adds warmth. Totally skip if you want plain.
• 3 tbsp granulated sweetener – Adjust to taste; I use allulose for no cooling aftertaste.

Filling

• 500g full-fat cream cheese (not spreadable) – Needs to be soft for a smooth blend.
• 4 tbsp granulated sweetener – Taste as you go—some like it tangier.
• 125ml heavy cream (½ cup) – Adds silkiness and lightens the dense texture.
• 3 medium eggs, lightly beaten
• 3 tsp vanilla extract

Raspberry Swirl

• 200g raspberries (fresh or frozen) – About 1½ cups
• 3 tbsp sweetener – Allulose or erythritol both work.

🔁 Adapting It Without Wrecking Texture

Ingredient	Swap	Notes
Almond flour	Ground walnuts or pecans	Works, but flavor shifts and fat ratio changes
Raspberries	Blackberries or strawberries	Still keto, but taste and moisture content vary
Cream cheese	Mascarpone	Slightly richer, less tangy

⚠️ Keto Missteps and How I Fixed Them

What Went Wrong	Why It Happens	Fix It
Grainy filling	Cold cream cheese or under-mixed	Use room temp cheese and a stick blender
Raspberry sank to bottom	Puree too thin or over-swirled	Use thick puree and swirl gently with a knife
Crust was soggy	Didn’t prebake	Always bake crust 10 min before adding filling

👩‍🍳 Step-by-Step: How to Make It

1. Preheat oven to 180°C / 350°F.
2. Mix crust ingredients in a bowl. Press into a lined dish and bake for 10 minutes until golden.
3. Blend filling: Add all ingredients to a bowl and blend until smooth. Pour over baked crust.
4. Make raspberry swirl: Blend berries and sweetener. Pour half the puree in circles on the filling. Swirl with a skewer or knife.
5. Bake for 20 minutes or until just set in the center. A light jiggle is fine.
6. Cool completely and serve with remaining puree drizzled on top.

🧠 What I Do Now (That I Didn’t at First)

• I let the cheesecake sit in the oven for 5–10 min with the door cracked after baking—it prevents sinking.
• I only use half the raspberry puree for the swirl and save the rest to drizzle fresh when serving.
• I portion into 10 slices so I don’t “accidentally” eat a quarter of the thing.

🧊 How I Store and Track It

• Fridge: Keeps for 4–5 days, airtight container.
• Freezer: Slice first, freeze individually, and thaw overnight in fridge.
• Macros: Stay consistent—don’t freeze the extra raspberry puree, though; it gets watery.

❓ What I Googled Before Making This

Q: Can I use frozen raspberries?
A: Yes! Just thaw and drain before blending to avoid excess liquid.

Q: Why isn’t this baked in a water bath?
A: It’s a thinner cheesecake—20-minute bake time doesn’t need it. Less risk of cracking.

Q: Can I use a food processor instead of a stick blender?
A: Absolutely. Any method that gets the batter smooth will work.

🧮 Full Nutrition Facts (Per Slice – 1 of 10)

Nutrient	Amount
Calories	366.8 kcal
Total Fat	34g
Saturated Fat	~17g
Cholesterol	190 mg
Sodium	218 mg
Potassium	138 mg
Total Carbs	7.9g
Dietary Fiber	2.7g
Net Carbs	5.2g
Protein	8.7g
Sugars	~3.8g (natural from raspberries)
Vitamin A	1083 IU

Check out More Recipes:

• Sugar-Free Mocha Cheesecake – Rich, Caffeinated, and Surprisingly Low-Carb
• Sugar-Free Pumpkin Cheesecake – No-Bake, Low-Carb, and Fall-Obsessed
• Sugar-Free Cheesecake Mousse – Keto, Creamy, and Fluffy as a Cloud