Low Carb Cheesecake with Raspberry Jam {Gluten-Free, Keto, Low-Carb}

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This recipe for Low Carb Cheesecake with Raspberry Jam is rich, creamy and soooooo delicious. With only 5 ingredients it comes together in just minutes. You will love this healthier version of the classic! Suitable for Gluten-free, Keto and Low-carb diets. Post includes Weight Watchers points.

A low carb cheesecake with raspberry jam

This gluten-free cheesecake … be still our collective beating dessert hearts. OK so we are full steam ahead in the holiday period, and whilst everyone is busy posting gingerbread desserts, we are going to be little rebels and make this healthier cheesecake.

Because cheesecake + healthier = all dessert basis covered, FOREVER.

Cheesecake is one of my favourite indulgences. And if it is not yours, then you and I need to have a little talk. The contrast of the rich and creamy filling with the crunchy sweet crust all topped off with a delicious raspberry jam makes it utterly irresistible. But traditional cheesecake is quite high in calories, sugar and carbs. Which can lead to all sort of guilty feelings whenever we give in to our cheesecake cravings.

a low carb cheesecake with raspberry jam being added on

But now that I have this recipe for Low Carb Cheesecake with Raspberry Jam, I can treat myself to oh-so-delicious cheesecake without any of the guilt. Because this recipe is not only low carb it is also sugar-free and gluten-free.

And with only 5 ingredients it comes together in just minutes. And folks, the flavour is simply amaaaaaazing.

This low carb and gluten-free cheesecake is so rich, creamy and delectable, your family and friends will never know the difference. After serving this low carb cheesecake at a recent celebration, my family was shocked to learn it was a healthier version of the classic. A total win-win!

Keto Cheesecake Materials

KITCHEN TOOLS, UTENSILS & APPLIANCES  NEEDED

This post contains affiliate links. For more information, check out my disclosure.

Here are some of the items you will need to make this recipe.

So, are you ready to learn how to make Low Carb Cheesecake with Raspberry Jam? Gather up your ingredients and I will show you….

How To Make Low Carb Cheesecake with Raspberry Jam

  1. Preheat oven and line the bottom of a 9-inch springform pan with parchment paper. Spray the inside of the pan with nonstick cooking spray. Tightly wrap the outside bottom and sides of the springform pan with two to three layers of aluminium foil.
  2. Place almond flour, sugar substitute, and butter into a food processor and pulse until combined.
  3. Transfer the crumbs into the prepared pan. Press them down with a flat-bottomed glass, and along the sides on the pan. Bake for 10-12 mins, then remove pan to a cooling rack to cool completely.
  4. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric mixer, beat cream cheese for 2-3 mins until smooth, working out all the lumps. Add the sugar substitute and blend for another 2 mins. Scrape down the sides of the bowl.
  5. Mix in the eggs, one at a time, until incorporated, scraping down the sides of the bowl after each addition. The mixture should be smooth and creamy. Add in the zest and vanilla and mix until just incorporated.
  6. Pour the filling into the cooled crust. Place pan into a roasting pan and place it in the oven. Pour boiling water into the larger pan until halfway up the sides of the springform pan.
  7. Bake 50 -60 mins, until the edges will appear to be set, but the center slightly jiggles. Turn off the oven and crack the oven door open with a wooden spoon. Allow the cheesecake to cool in the oven for 2 hrs then remove it from the water bath and place on a cooling rack.
  8. Once the cake is completely cooled, refrigerate for at least 8 hrs, up to overnight.
  9. To make the jam combine raspberries, water, sugar substitute, and xanthan gum in a small saucepan. Bring to a boil over medium heat, stirring constantly. Boil the mixture for 1 min, then remove from heat and stir in vanilla. Let cool, then chill for at least 1 hr.

making almond crust for low carb cheesecake

collage showing making keto cheesecake

Tips for Making Keto Cheesecake

  • You can store leftover cheesecake in the refrigerator for up to 5 days.
  • If using a powdered sugar substitute, increase the amount to 1½ cups.
  • Feel free to make the jam with any kind of berry, or omit it completely.
  • Top each slice with a sugar substitute-sweetened whipped cream if desired.

close up of keto cheesecake with raspberry jam

Using Almond Flour to Make Low Carb Cheesecake Crust

Using almond flour to make this Low Carb Cheesecake crust is tasty and so easy. I just loooooove the delightfully crunchy, nutty and buttery flavour. And truth be told, I actually prefer it to the typical, less healthy graham cracker cheesecake crust.

How to Freeze Gluten-Free Cheesecake

You can make this Low-Carb Gluten-Free Cheesecake ahead and freeze it for later. Perfect as a meal prep solution and for entertaining.

Just follow these steps and you will have a guilt-free delicious dessert on hand and ready whenever you need it. Yeap!

  1. Make sure the keto cheesecake has cooled completely.
  2. Carefully remove cheesecake from springform pan are wrap tightly with plastic film, then wrap again with aluminium foil. Do not top with the jam.
  3. Write the date on the top and store the cheesecake in the freezer.
  4. Remove from freezer and allow cheesecake to thaw in fridge for at least 8 hrs.
  5. Before serving, take the cheesecake out of the fridge and allow 20-30 mins to come to room temperature. Top with the raspberry jam and enjoy.

clos eup of a slice of low carb cheesecake

What Are The Health Benefits of A Low Carb Diet?

Many people who follow a low-carb eating plan report experiencing significant health benefits, including stabilized blood sugar levels, lower cholesterol, reduction in food cravings, enhanced weight loss and increased energy.

Total Carbs in Low Carb Cheesecake with Raspberry Jam

This recipe for Low Carb Cheesecake with Raspberry Jam contains 5 net carbs per serving.

Weight Watchers Points in Keto Cheesecake

There are 10 Freestyle Points in one serving of this low carb cheesecake.

slice of keto cheesecake with a drizzle of jam

More Low Carb Dessert Recipes

Keto Chocolate Fat Bomb.

No Churn Low-Carb Ice Cream with Cherries and Cacao.

Instant Pot Baked Apples.

Keto Peanut Butter Cookies.

More Keto Recipes

Looking for even more great keto recipes to try? Then check out this round-up of Easy Keto Recipes that includes everything from breakfasts and mains to sides, snacks and desserts!

Thank you for reading my Low Carb Cheesecake recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you. Thanks for supporting Recipes from a Pantry, UK food blog.

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A low carb cheesecake with raspberry jam
Print Recipe
5 from 6 votes

Low Carb Cheesecake with Raspberry Jam

This Low Carb Cheesecake recipe is rich, creamy and delicious!
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American, Western
Servings: 16
Calories: 317kcal
Author: Bintu Hardy

Ingredients

Crust

  • 2 cups (680g) almond flour
  • 1 tbsp sugar substitute swerve confectioners
  • ¼ cup (85g) butter melted

Filling

  • 32 ounces (907g) cream cheese at room temperature
  • 1 cup (340g) sugar substitute swerve confectioners
  • 4 large eggs room temperature
  • 1 tbsp lemon zest
  • 2 tsp pure vanilla extract
  • pinch of salt

Jam

  • ¾ cup (255g) fresh raspberries
  • cup (78ml) water
  • ¼ cup (85g) sugar substitute
  • ½ tbsp xanthan gum
  • ½ tsp vanilla extract

Instructions

  • Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper. Spray the inside of the pan with nonstick cooking spray. Tightly wrap the outside bottom and sides of the springform pan with two to three layers of aluminum foil.
  • Place almond flour, sugar substitute, and butter and pulse until combined.
  • Transfer the crumbs into the prepared pan. Press them down with a flat bottomed glass, and along the sides on the pan. Bake for 10-12 mins, then remove pan to a cooling rack to cool completely.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric mixer, beat cream cheese for 2-3 mins until smooth, working out all the lumps. Add the sugar substitute and blend for another 2 mins. Scrape down the sides of the bowl.
  • Mix in the eggs, one at a time, until incorporated, scraping down the sides of the bowl after each addition. The mixture should be smooth and creamy. Add in the zest and vanilla and mix until just incorporated.
  • Pour the filling into the cooled crust. Place pan into a roasting pan and place it in the oven. Pour boiling water into the larger pan until halfway up the sides of the springform pan.
  • Bake 50 – 60 mins, until the edges will appear to be set, but the center slightly jiggles. Turn off the oven and crack the oven door open with a wooden spoon. Allow the cheesecake to cool in the oven for 2 hrs then remove it from the water bath and place on a cooling rack. Once the cake is completely cooled, refrigerate for at least 8 hrs, up to overnight.
  • In a small saucepan, combine raspberries, water, sugar substitute, and xanthan gum. Bring to a boil over medium heat, stirring constantly. Boil the mixture for 1 min, then remove from heat and stir in vanilla. Let cool completely then chill for 1 hr before spreading over the cooled cheesecake.
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Notes

Tips
  • You can store leftover cheesecake in the refrigerator for up to 5 days.
  • If using a powdered sugar substitute, increase the amount to 1½ cups.
  • Feel free to make the jam with any kind of berry, or omit it completely.
  • Top each slice with a sugar substitute-sweetened whipped cream if desired.
Weight Watchers Points

Nutrition

Calories: 317kcal | Carbohydrates: 6g | Protein: 7g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 110mg | Sodium: 223mg | Potassium: 101mg | Fiber: 1g | Sugar: 2g | Vitamin A: 910IU | Vitamin C: 2mg | Calcium: 93mg | Iron: 1mg

 

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Recipe Rating




8 Comments

  1. 5 stars
    Thanks for sharing this cake recipe. I will save it to learn how to make it. I really like this cake. fall guys 3 is a game to help you unwind and have fun.

  2. 5 stars
    Funny how elegant and beautiful this dessert is yet it’s so easy to make. I won’t be doing it as a keto recipe so I’m curious how much and what type of regular sugar you’d use. Would turbinado sugar be too coarse?