The good news is, swirling is simple! Simply lay down the cream cheese base, then pour the raspberry filling on top and use a spatula to gently create swirls into the cheesecake mix. I prefer to make my low-carb raspberry swirl cheesecake in one large dish.
This keto raspberry cheesecake is not only luscious and creamy, it’s super easy to make! The filling is no bake and loaded with raspberries and bright lemon flavor! Low carb, Atkins, Gluten Free. Gently apply the coconut oil to the inside of a springform cake tin.
To make the raspberry sauce, add the raspberries and a couple tablespoons of water to a small sauce pan. Simmer until the berry sauce forms. Use a fork to mash the berries. When it’s done, set aside to cool then add in the Torani sugar free raspberry syrup. Once the syrup cools, spoon over the cheesecake layer.
Desiccated coconut makes a perfect low carb crust for this keto cheesecake, as well as a great flavour combination along with the lemon and raspberries. I’ve made this keto raspberry cheesecake with blueberries too, but strawberries would be just as delicious if you don’t have raspberries to hand.