A rich, creamy ketogenic cheesecake with a luscious raspberry swirl — a sugar-free dessert perfect for low-carb diets.
This post is proudly partnered with Sukrin USA, a trusted source for low-carb sweeteners, gluten-free flours and mixes, and no-added-sugar treats.
Tis the season for indulgent desserts!
The winter holidays bring music, gatherings, and tempting trays of cookies and candies. If you follow a low-carb or ketogenic lifestyle, it’s easy to feel left out — or to give in. A simple solution is to make your own low-carb desserts and share them with friends, co-workers, and family. This raspberry swirl cheesecake is a crowd-pleaser and fits beautifully into sugar-free, low-carb menus.
Keto Raspberry Swirl Cheesecake
Cheesecake is a favorite dessert for low-carb and keto eaters. Because these diets emphasize fat over carbs, a modest slice of sugar-free cheesecake can provide satisfying energy without spiking blood sugar. That makes it a great option for carb-sensitive individuals and people managing diabetes.
Cheesecakes are versatile: they can be light and airy, ultra-creamy, or dense. They can be baked in many sizes and styles — even crustless. This recipe uses a strawberry-raspberry swirl made with Sukrin’s no-sugar-added strawberry-raspberry jam for bright flavor and color. If Sukrin products aren’t available, you can use any no-added-sugar jam or a homemade sugar-free berry jam.
Making a Traditional Cheesecake
A classic cheesecake includes a crumb crust, cream cheese, eggs, and a sweetener. The crust is usually made by combining crushed cookies, crackers, or dry crumbs with melted butter, then pressing the mixture into a springform or removable-base pan. Most recipes use about one egg per 8 ounces of cream cheese and bake the filled pan in a water bath for 60–90 minutes, sometimes leaving the cake in the cooling oven to prevent sudden temperature changes.
Making Sugar-Free and Low-Carb Cheesecakes
Low-carb cheesecakes follow the same basic method but substitute a low-carb sweetener (commonly an erythritol blend) for sugar. Crusts are typically made from nut or seed flours bound with melted butter or coconut oil. Some recipes skip the crust entirely for a crustless version cooked in a pie plate.
Why Do Cheesecakes Crack?
Cheesecakes can crack for several reasons: temperature shifts, humidity, or incorporating too much air into the batter. A water bath and careful cooling help, but cracks still sometimes occur. They’re purely cosmetic and easy to hide with toppings — in this recipe, the jam swirl conceals any imperfections.
Keto Swirl Cheesecake
For this keto swirl cheesecake, I prebake the almond flour crust until it’s lightly browned to deepen the nutty flavor. Use room-temperature cream cheese and eggs — allow them to sit on the counter for a few hours for best texture. Mix the cream cheese and sweetener on low speed, add sour cream, then gently incorporate the eggs one at a time, scraping the bowl well.
To Create the Swirl
Spoon half the batter into the prepared crust, then add small dollops of jam in a spiral. Swirl gently with a larger spoon. Repeat with the remaining batter and jam on top. After baking and cooling, use any leftover jam to fill cracks and finish the presentation. The result is creamy, visually appealing, and delicious.
This recipe yields approximately 5 net carbs per serving and is best chilled overnight before serving.
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Keto Cheesecake with Raspberry Swirl
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Ingredients
Low Carb Cheesecake Crust (or your favorite crust)
- 1 cup almond flour
- 3 tablespoon ground golden flax meal (or more almond flour)
- 3 tablespoon whey protein powder (or more almond flour)
- 2 tablespoon low carb sugar (or Swerve Granulated)
- ¼ teaspoon salt
- ⅛ teaspoon cinnamon
- 6 tablespoon butter, melted
Keto Cheesecake Base
- 24 oz full fat cream cheese
- ¾ cup low carb sugar (or Swerve Granulated)
- ½ cup sour cream
- 1 teaspoon vanilla
- ½ teaspoon stevia glycerite
- 3 large eggs, slightly beaten (separately)
- 2 drops red food coloring (optional)
- ½ cup Sukrin Strawberry Raspberry Jam (or your favorite no added sugar jam)
Topping
- ¾ cup heavy cream
- 3 tablespoon low carb sugar (or Swerve Granulated)
- 12 fresh raspberries
Instructions
Preparation:
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Preheat oven to 350°F and position the rack in the middle. Spray an 8-inch springform or removable-base cheesecake pan and line the bottom with parchment. Have a larger pan ready for a water bath and heat a kettle of water. Mix food coloring into the jam if using, and melt the butter.
Low Carb Cheesecake Crust:
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Combine the dry crust ingredients in a small bowl and mix well. Add melted butter and blend until the mixture holds together when squeezed; add another tablespoon of butter if needed.
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Press the crust firmly into the bottom and partially up the sides of the pan. Cover the crust with waxed paper and press with a flat-bottomed glass for an even surface.
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Bake the crust for 15 minutes or until lightly browned. Cool while preparing the batter. Wrap the outside of the pan in two layers of aluminum foil before adding the batter.
Keto Cheesecake Batter:
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Beat the softened cream cheese with ¾ cup low-carb sweetener, stevia glycerite, and vanilla on low until smooth. Scrape the bowl and mix again to remove any lumps.
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Add sour cream and mix on low. Gently add the beaten eggs one at a time, mixing just until incorporated. Scrape the bowl and remove the paddle.
Procedure:
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Ensure the pan is well wrapped with foil. Spoon half the batter into the crust. Dollop half the jam in a spiral over the batter and swirl with a larger spoon. Repeat with the remaining batter and jam.
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Set the wrapped cheesecake pan into the larger pan, place on the oven rack, and pour hot water into the outer pan until it reaches about halfway up the sides of the cheesecake pan.
Bake:
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Bake for 1 hour and 20 minutes. The center should still jiggle slightly while the edges are set. Turn the oven off, prop the door open, and let the cheesecake rest undisturbed for 20 minutes.
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Remove from the oven and cool completely before covering and refrigerating. Chilling overnight gives the best texture.
Serve:
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Fill any cracks with jam, whip the heavy cream with sweetener, and serve slices topped with whipped cream and a fresh raspberry. Serves 12.
Notes
Nutrition
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