High-Protein Keto Raspberry Cheesecake
This is creamy, smooth cheesecake topped with fresh juicy raspberries. A luxurious high-protein dessert that feels indulgent but stays fully keto-approved.
Why You’ll Love This Recipe
- Silky smooth texture with beautiful fresh raspberry topping
- High protein from cream cheese, Greek yogurt, and protein powder
- Classic cheesecake flavor with bright berry freshness
- Easy to make with simple ingredients
- Perfect for special occasions or meal prep desserts
Ingredients (Serves 12)
Crust:
- 1½ cups (150g) almond flour
- ⅓ cup (35g) vanilla whey protein powder
- ¼ cup allulose or monk fruit sweetener
- ⅓ cup melted butter
- ½ tsp vanilla extract
- Pinch of salt
Filling:
- 16 oz (450g) full-fat cream cheese, softened
- 1 cup full-fat Greek yogurt
- ⅓ cup (35g) vanilla whey protein powder
- ⅔ cup allulose or monk fruit sweetener
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- ¼ tsp salt
Topping:
- 2 cups fresh raspberries
- Optional: sugar-free raspberry sauce or whipped cream
Instructions
- Preheat oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment paper.
- Mix crust ingredients until it resembles wet sand. Press firmly into the bottom of the pan. Bake for 10 minutes. Let cool slightly.
- In a large bowl, beat cream cheese until smooth. Add Greek yogurt, protein powder, sweetener, eggs, vanilla, lemon juice, and salt. Mix until creamy and lump-free.
- Pour filling over the crust. Bake for 45–55 minutes until the center is just set (it will jiggle slightly).
- Turn off the oven, crack the door, and let the cheesecake cool inside for 30 minutes. Then cool completely on the counter before refrigerating for at least 4 hours (preferably overnight).
- Top with fresh raspberries before serving.
Prep Time: 20 minutes Bake Time: 55 minutes Chill Time: 4+ hours Total Time: ~5 hours
Nutrition (Per Slice)
- Calories: ~260
- Protein: 12g
- Total Carbs: 8g
- Net Carbs: 6g
- Fat: 21g
