Keto Raspberry Chocolate Cheesecake

This keto raspberry cheesecake is a delicious low-carb, no-added-sugar, gluten-free, and grain-free cheesecake that combines the flavors of chocolate and fresh raspberries.

It features a chocolate almond crust, a chocolate cheesecake that is studded with raspberries, and is then topped with a layer of chocolate ganache and, finally, another layer of fresh raspberries!

This low-carb chocolate raspberry cheesecake is a showstopper and makes the perfect dessert for special occasions!

Enjoy all the flavors of its high-carb counterpart without worrying about consuming too many carbs and sugar.

We can’t seem to get enough cheesecakes around here, and that’s why our keto cheesecake recipes continue to grow.

Keto Chocolate Raspberry Cheesecake

This baked low-carb raspberry chocolate cheesecake is not overly sweet but rich in flavor. 

The fresh raspberries inside the chocolate cheesecake, as well as the topping, make it a decadent and filling keto treat!

It also has a sugar-free, gluten-free chocolate crust that replaces an Oreo cookie crust! So, there is no need to crave that high-carb option with this recipe.

If you are a fan of chocolate and raspberries together, this cheesecake recipe is definitely for you! The flavors complement each other well and are sure to silence your sweet tooth.

Made in the traditional way, it uses a bain-marie for the smoothest, velvetiest texture.

Ingredients Needed

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Note that the full printable recipe card is at the bottom of the page.

Keto Chocolate Crust

• Finely milled almond flour
• Melted unsalted butter
• Granulated sugar substitute
• Sea salt
• Cocoa powder

Keto Raspberry Chocolate Cheesecake Layer

• Full-fat cream cheese, room temperature
• Full-fat sour cream
• Granulated sugar substitute
• Eggs, room temperature
• Vanilla extract
• Sea salt
• Cocoa powder
• Melted baking chocolate
• Instant espresso powder (optional)
• Fresh raspberries for the middle layer and topping

Keto Chocolate Ganache Layer

• Sugar-free chocolate chips, melted
• Heavy cream
• Unsalted butter, room temperature

Tools Needed

In order to make a successful low-carb keto chocolate raspberry cheesecake, you will need a few items.

Thankfully, these materials are also pretty standard kitchen tools. Perhaps the only thing you may not have is the 9-inch springform pan.

• Springform pan 9-inch
• Large roasting pan for the bain-marie.
• Electric mixer, stand-up mixer, or handheld 
• Spatula
• Mixing bowls

How To Make A Low Carb Raspberry Chocolate Cheesecake

Although this keto cheesecake has a few more ingredients and steps, it’s one that will reward your time and effort.

You’ll start by making the keto-friendly chocolate crust. To do so, preheat the oven to 350 degrees and lightly grease the bottom of a 9-inch springform pan.

Then melt the unsalted butter and set it aside.

In a medium-sized bowl, add the almond flour, granulated sugar substitute, cocoa powder, and sea salt. Combine all the ingredients well.

Add the melted butter to the dry ingredients and combine the mixture until fully incorporated.

Once combined, press the almond chocolate crust mixture to the bottom of the springform pan.

I recommend you press the mixture evenly with your fingertips and the bottom of a glass cup.

Next, bake the crust in the preheated oven until the crust is lightly browned.

Be sure to allow the crust to cool completely before adding the cheesecake batter.

For the keto cheesecake batter, pre-heat the oven to 325 degrees, and note that it’s 25 degrees less than the temperature at which you baked the crust.

In a large stand-up mixer or a large mixing bowl using an electric handheld mixer, beat the softened cream cheese and sugar substitute at a high setting. Combine until well incorporated.

Next, reduce the speed of the mixer to low and add the room-temperature eggs one at a time.

Stop and scrape the bowl at least two times to ensure the batter is mixed properly, but do not overmix.

Then add the sour cream and mix until fully combined. Add vanilla extract, cocoa powder, espresso powder, and sea salt and combine well.

Melt the baking chocolate in a double boiler or in the microwave at 15-second intervals.

Next, add the melted baking chocolate to the cheesecake batter. Fold in the melted chocolate with a spatula, being sure to mix well.

Then, lightly grease the sides of the springform pan with the baked chocolate almond crust.

Pour half of the prepared cheesecake batter into the cooled chocolate crust. Next, evenly add the 6 ounces of fresh raspberries. Then, pour the remainder of the cheesecake batter, using a spatula to spread it evenly.

Add the batter to the prepared baked crust and bake the cheesecake in a bain-marie.

How To Make Bain-Marie For Cheesecake

It’s key not to overbake your cheesecake. Otherwise, you risk the texture being crumbly and dry.

Not overcooking the cheesecake also plays a role in preventing cracks from forming on the surface of the cake.

In this recipe, you will be using a water bath, better known as a bain-marie. Some cheesecake recipes don’t call for it, but if what you want is a dense, creamy texture, I highly recommend you do.

Bake your low-carb raspberry chocolate cheesecake for 60–70 minutes in a 325-degree oven.

And since you will be making the almond chocolate crust first in a 350-degree oven, make sure the oven has had time to reduce in temperature before proceeding.

The use of a bain-marie will further ensure that your cheesecake doesn’t crack on the surface.

This is because this method allows your cheesecake to cook evenly by using steam instead of direct heat to cook the batter.

• Place a large kettle on your stove and allow the water to boil.
• While the water boils, securely wrap the bottom and sides of the outside of your springform pan with heavy-duty aluminum foil. Allow the foil to go at least 3/4 of the way up the sides. I like taking the foil to the top just to be safe.
• Place your prepared and filled springform pan into a large roasting pan. The pan must be large enough to easily accommodate a 9-inch springform pan.
• Once the cheesecake has been placed in the oven inside the roasting pan, fill your pan with boiling water. Please don’t attempt to add the water to the pan outside the oven and risk getting burned when trying to move it to the oven. Then, place enough water in the middle rack of your oven to come about halfway up the sides of the springform pan. 

Best Sugar-Free Chocolate Chips For Chocolate Ganache

After the cheesecake has cooled in the refrigerator for at least 12 hours, you will top it with chocolate ganache and then the fresh raspberries.

This recipe uses melted chocolate for the sugar-free ganache. Although you can melt the chocolate chips in the microwave, I prefer melting them in a double boiler over medium-low heat, being sure not to scorch the chocolate.

My personal favorite for sugar-free chocolate chips is Lily’s Chocolate Chips; it’s stevia-based and, in my opinion, doesn’t have any aftertaste—pure geniuses. 

Choczero has its own no-sugar-added chocolate chips that are sweetened with monk fruit and are a great option as well! 

Sweetener Options For Sugar-Free Chocolate Raspberry Cheesecake

As far as which sugar substitute to use for this sugar-free chocolate raspberry cheesecake, I have a few recommendations. 

Lakanto Monk Fruit Classic is their white version, and it’s my go-to option whenever a recipe calls for granulated white. It’s my favorite since the texture and flavor are what I have found to be the closest to real sugar.

The brand Swerve which is an erythritol blend, also makes a great white granulated sugar substitute. 

You could also use the stevia and erythritol-based brand Pyure if you prefer to use a granulated white stevia-based sweetener.

However, I find that chocolate intensifies the stevia aftertaste, so it’s not my personal recommendation.

Please note that if this is your pick, make sure you reduce the amount called for in the recipe by half since it’s a much sweeter option. 

For more information on the best sugar substitutes to use on the keto diet, be sure to check out our guide.

How To Store Your Keto-Friendly Baked Chocolate Cheesecake

You can store your cheesecake in the refrigerator for up to 5 days. If you are wondering if you can freeze this cheesecake, you can. You will have to do so without the raspberries. 

This cheesecake can be cut into single-servings or frozen whole. Wrap it well in cling wrap, then foil. Freeze up to 1 month for the best flavor, up to 2 months max.

Then, thaw your cheesecake in the refrigerator or kitchen counter.

Tag Us

I sure hope you will give this low-carb chocolate raspberry cheesecake as part of your ketogenic diet a try. Once you do, make sure you remember to tag us on  Instagram and Facebook. 

Be sure to visit our Keto Hershey’s Cocoa Powder Recipes page for more delicious options!

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