Desserts Holidays Recipes

Raspberry Swirl Keto Cheesecake

This Raspberry Swirl Keto Cheesecake is a perfect example of how swapping a few simple ingredients allows you to enjoy the foods you love, while living a ketogenic, sugar-free lifestyle. Using a traditional cheesecake recipe as a guideline, I was able to replace all refined sugar with Whole Earth Erythritol.

Erythritol is a great substitute because it has virtually no glycemic index, zero net carbs and zero calories! In addition to making this sugar-free, I used almond flour to create a delicious crumb crust, making this recipe gluten-free as-well! To top it off, I love to include a raspberry swirl for a hint of raspberry with a decorative and bright top.


Raspberry Swirl Keto Cheesecake

Raspberry Swirl Keto Cheesecake

Cheesecake is one of the easiest recipes to make keto-friendly, and today I'm teaming up with Whole Earth to share this delicious Raspberry Swirl Keto Cheesecake recipe.
4.43 from 19 votes
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Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Cooling Time: 6 hours
Total Time: 1 hour 25 minutes
Servings: 16 people
Calories: 381kcal


Almond Flour Crust

Cheesecake Filling

  • 24 oz cream cheese room temperature & softened
  • 1 c Whole Earth Erythritol Add 2 tbsp more for a sweeter cheesecake
  • 1 c sour cream
  • 1 Tbsp lemon juice
  • 1 tsp vanilla extract
  • 3 large eggs

Raspberry Swirl (Optional)

  • 4 oz raspberries
  • 1 tbsp Whole Earth Erythritol or to taste


  • Preheat oven to 350 degrees

Almond Flour Crust

  • Combine almond flour, melted butter, Erythritol, lemon zest, vanilla extract, and salt in a small bowl.
  • Butter the bottom of a 9-9.5"  springform pan. Press crust mixture into the bottom of the pan in an even layer.
  • Bake crust for 10 minutes or until golden brown.
  • Remove pan from oven and reduce heat to 325 degrees.

Cheesecake Filling

  • Using an electric mixer, beat the cream cheese and erythritol until fluffy, for about 3 minutes.
  • Add sour cream, lemon juice and vanilla then mix until smooth. 
  • Add eggs, one at a time, beating until combined. (Tip: Don't over-blend)
  • Pour cheesecake mixture over the baked almond flour crust.

Raspberry Swirl (Optional Step)

  • Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl. 
  • Add erythritol to the seeded raspberry puree. Mix well, and then transfer puree to a ziplock bag.  Cut a small corner off the ziplock bag to use for piping.  
  • Pipe teaspoon sized dots of the raspberry sauce on top of the cheesecake. With a wooden skewer or toothpick, swirl the sauce into filling. To make raspberry swirls, pipe dots onto the cheesecake in a circle, pull wooden toothpick in swirls through the sauce.

Baking Instructions

  • Bake at 325 for 1 hour. The cake should look slightly wobbly in the center still, but it will set as it cools. To minimize cracks, try not to open the oven as the cheesecake is cooking. 
  • Remove cake from oven and let come to room temp for at least one hour. 
  • Let cool in the fridge for at least 4-6 hours, then run a knife around the edge of the cake before removing from springform pan. If your cheesecake cracks, smooth the top with a warm spatula for a quick and easy repair!


Total Carbs: 28 g - Fiber: 2 g - Erythritol: 23 g = Net: 3.5 g


Serving: 1slice | Calories: 381kcal | Total Carbs: 3.5g | Protein: 9g | Fat: 34g | Fiber: 2g
Tried this recipe?Mention @ketokarma or tag #ketokarma!

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  • Avatar
    Amy H
    April 4, 2019 at 11:23 pm

    Hi. love your story and love this recipe. Can I substitute swerve for the Erythritol?

    • Suzanne
      September 17, 2019 at 6:41 pm

      For same sweet: The general conversion cup for cup is 1 1/3 cups of Erythritol in place of 1 cup of sugar/swerve.

  • Avatar
    July 18, 2019 at 4:10 am

    I love this recipe, I think it tastes better than the real stuff! I swapped out almond flour with coconut flour and added a little bit more lemon zest and fireworks came out of my eyes. I’ll keep this recipe for years!

    • Avatar
      Jean Dunne
      February 14, 2020 at 1:07 pm

      Just looked up the amounts that would need to be replaced if using coconut flour. Did you do this Halee? This recipe looks gorgeous.

      Coconut flour is particularly absorbent and sucks up a lot of moisture. Replacing coconut flour for almond flour (or grain flours) requires that you adjust the amount of liquid and eggs added. A good starting point is to substitute 1 cup of almond flour with 1/4 cup (1 ounce) of coconut flour.

  • Avatar
    August 18, 2019 at 1:43 am

    I already have Swerve in my kitchen! Do I need to change the amount given (1/4 cup) if I’m using Swerve instead of Whole Earth Erythritol? Thanks!

    • Suzanne
      September 15, 2019 at 11:07 pm

      For same sweet: The general conversion cup for cup is 1 1/3 cups of Erythritol in place of 1 cup of sugar/swerve.

  • Avatar
    Lauren Esposito
    November 8, 2019 at 5:52 pm

    Can’t wait to try this – Making it for a friendsgiving this weekend. The mini ones in your cookbook were amazing! For those who have a hard time converting, I found 1/4 c Erythritol = 2 Tbsp + 2 TSP of swerve and 1 C Erythritol is 2/3 Cups of swerve.

  • Avatar
    November 28, 2019 at 9:15 pm

    This is THE best cheesecake. Made it for a holiday dinner and no one guessed it was keto. Definitely will make this again!

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