This recipe for LCHF Raspberry Cheesecake Ramekins or Full Size wowed me from the moment I took the first bite. Before then, I never knew that such an easy-to-make low carb and gluten free dessert could taste so amazing and be so satisfying.
I made this ketogenic raspberry cheesecake the first time in a regular sized springform pan, and it turned out perfectly. And I totally dig how the use of either fresh or frozen red raspberries incorporated in the cheesecake filling makes it so pretty in pink.
I also added some shavings of dark chocolate for a garnish. To make the chocolate shavings, I let a chocolate bar warm to room temperature, and then ran a vegetable grater over the thin edge of the chocolate bar. You can also use a box grater. That bit of dark chocolate, set off by the pink of the cheesecake, makes for a stunning presentation.
But I couldn’t stop there. I
liked loved this low carb Raspberry Cheesecake so much, that I gave it a go and baked it in ramekins, and…
…perfection! LCHF Raspberry Cheesecake Ramekins or Full Size: whichever way you choose, you’ll end up with a rich, tangy, and mousse-like cheesecake filling over a delectable hazelnut crust. Fair warning: hazelnut flour/meal is kind of pricey, but considering the added rich and nutty flavor it brings to this recipe, I think it’s so worth it! I use Bob’s Red Mill brand, and find that it’s less expensive to buy at my local natural foods grocery than online.
And yes, it’s all gluten free and sugar free, except for what little natural sugar that the raspberries and dark chocolate add, which isn’t much in this ketogenic dieter’s opinion.
When I subdivided the recipe for the full size raspberry cheesecake…
…I actually ended up with ten ramekins, but only eight are shown in the photos. Obviously, you could use smaller ramekins, and then just shorten the bake time a bit. I strongly suggest that you set these LCHF Raspberry Cheesecake ramekins in a large roasting pan for easy movement in and out of the oven. They’ll bake just fine while sitting in the roasting pan, and they do not need a water bath.
Once baked and completely cooled, top with a fresh raspberry and dark chocolate shavings as an optional garnish before serving. I got even fancier, and also sprinkled a bit of Swerve Confectioners over that single fresh raspberry. Beautiful to look at, and even more beautiful to eat. Mmmm…my kind of food!
This recipe for LCHF Raspberry Cheesecake Ramekins or Full Size is based on this one by Angela’s Divalicious Recipes. My recipe calls for more sweetener than Angela’s, perhaps because my raspberries were more tart, but also because I have a higher tolerance for sweetness than some. With that said, you might want to start with less sweetener than my recipe calls for, and then gradually add sweetener to your taste. Also, Angela’s photos show that she added a lot of syrupy berries to the top for a garnish…I would hesitate to do that, unless the entire cheesecake will be served at once, since I think it might compromise the rich and mousse-like texture of the cheesecake filling. But dark chocolate shavings? Definitely!
Here’s the printable recipe:
- 2 cups hazelnut flour (I use Bob's Red Mill)
- ⅓ cup unsalted butter
- 2 Tablespoons sugar substitute, or to taste (I use Swerve)
- Pinch of salt
- Two 8 oz blocks of cream cheese, softened at room temperature (reduced fat version is fine to use also)
- 1 cup heavy whipping cream (NOT half-and-half)
- Generous 12 oz fresh or frozen raspberries
- ¾ cup plus 1 Tablespoon sugar substitute (I use Swerve)
- 2 eggs
- GARNISH (optional)
- Dark chocolate shavings, fresh raspberries, confectioners sugar substitute for dusting
- Preheat the oven to 180C/350F degrees.
- If making a full size cheesecake, line the bottom of a spring-form cake tin with parchment paper. If making cheesecake in ramekins, place them in a large roasting pan for easy movement, and lightly spray the ramekins with baking or cooking spray.
- Melt the butter in a saucepan.
- Add the hazelnut flour and sugar substitute. Mix thoroughly until the mixture looks like glossy breadcrumbs.
- If making a full size cheesecake, spoon the crust mixture into the cake tin and use a spoon to spread evenly, pressing the mixture down evenly. If making cheesecake in ramekins, divide and spoon the crust mixture into the separate ramekins and use a spoon to spread evenly, pressing the mixture down evenly.
- Bake in the oven for 15 minutes.
- Remove from the oven and place in the fridge to cool.
- Place the cream cheese in a bowl and blend with the sugar substitute. You can use either a hand blender or food processor.
- Add the eggs and cream and continue to blend until smooth, scraping down the bowl once.
- In a separate bowl, use a hand blender to blitz the raspberries until smooth. Add the raspberry mixture to the cream cheese mixture and stir thoroughly until even in color. If using a food processor, skip this step and just add the raspberries to the cream cheese mixture, pulsing until smooth and even in color.
- Pour over the hazelnut base and bake in the oven for 30-40 minutes until the center has a slight firmness. (Don't worry about too much wobble). If baking in ramekins, the bake time will decrease by 8-10 minutes.
- Allow to cool, then cover and place in the fridge overnight.
- Before serving, add garnishes as desired.
Please note that I received no samples, payments, or financial incentives from Swerve, Bob’s Red Mill, or any store, person or other entity for comments or links in this article. All opinions are mine alone.
*If you’re looking for another yum-tasting low carb sweet, check out my Keto Berry Cream Cheese Ice Pops–they’re wonderful for summertime snacking!
**Want more yummy low carb ideas? Check out my Low Carb Wonders Pinterest board!