Creamy vanilla cheesecake and tart-sweet raspberries are a heavenly combination as it is. But tucking them into a crisp keto pie crust makes them absolutely irresistible! This Keto Raspberry Cream Pie is the perfect low carb dessert for all of your summer celebrations.
I seem to have developed a bit of a thing for making cream pies. I’ve got multiple delicious recipes like Keto Coconut Cream Pie, Keto Strawberry Cream Pie and Keto Pumpkin Cream Pie. Readers adore them and so do I. So when I came across a recipe for raspberry cream pie, I had to convert it to a keto-friendly version.
This one is a little different than the other flavors. Rather than folding the fruit into the creamy filling, it is spread on top in a thick jammy layer. Apparently the original comes from Briermere Farms on Long Island, New York. It’s so astonishingly pretty, with layers of no bake cheesecake and bright red raspberry sauce.
And this low carb version lives up to the hype! The filling is ultra creamy, the flavor is tangy sweet, and the crisp tart shell holds it all together.
Recipe Highlights
Easy to make: This pie is simple and straightforward to assemble, and the hardest part is waiting for it to set properly!
Creamy texture: The filling is a no-bake vanilla cheesecake that comes out incredibly creamy and rich.
Phenomenal flavor: The combination of the tart berry topping with the creamy cheesecake center is mouthwatering. And the almond flour pie crust sets it all off perfectly.
Beautiful presentation: Clean layers of crust, white cheesecake, and red berry topping look gorgeous in the pie pan and when cut into slices.
Ingredients and Substitutions
- Pie crust: My easy keto pie crust is perfect for this recipe. However, you can use any crust you like best.
- Sweetener: Use a powdered sweetener in the filling, to avoid grittiness. Please see the Sweetener Options section for a more detailed discussion.
- Cream cheese: This provides structure and creaminess for the filling.
- Sour Cream: You can also use full fat greek yogurt.
- Whipping cream: Whipped cream provides additional structure. It’s also used for decorating the top of the pie.
- Raspberries: I used fresh raspberries, but frozen would work as well. You could also switch them up for blueberries or blackberries.
- Gelatin: A little gelatin helps set the topping. If you wish, you can use a different thickener such as glucommanan.
How to Make Keto Raspberry Cream Pie
- Make the crust: Prepare the crust according to the directions and bake 20 minutes, until golden brown.
- Beat the cream cheese: Beat the cream cheese on its own until it’s super creamy, then beat in half a cup of sweetener, the sour cream, and the vanilla.
- Whip the cream: Combine the cream and remaining sweetener and beat until it holds stiff peaks. Fold three-quarters of the whipped cream into the cream cheese (reserve the rest for decorating).
- Chill: Spread the filling in the prepared pie crust and chill 1 hour.
- Prepare the topping: Simmer the berries with the water and sweetener until they can be mashed up. Sprinkle with gelatin, whisking quickly to combine. Spread over the cream cheese filling and refrigerate for another hour.
- Decorate: Pipe the remaining whipped cream around the edges. Garnish with more berries, if desired.
Carolyn’s Tips for Success
For the creamiest filling, be sure to beat the cream cheese on its own for several minutes, until creamy. Scrape down the sides of the bowl and the beaters to get any lumps of cream cheese and beat those in. Only then can you add the other ingredients.
Don’t skip the chill time! This allows the layers to set properly and keeps them nice and clean when you cut into the pie.
I recommend making this with a baked pie crust, as it won’t hold together very well with a no-bake crust. But you can make the crust with any nut or seed meal you like best.
To cut into clean slices, be sure to use a sharp knife and heat it up a little first. I like to hold mine over the flame of my gas stove for a few seconds.
Sweetener Options
The pie crust requires an erythritol based sweetener, with no allulose or xylitol, to be crisp. However, the filling can be made with any sweetener, as long as it is a powdered (confectioners) version.
For the topping, I like allulose because it makes it more syrupy and it doesn’t recrystallize. You can also use xylitol.
Keto Raspberry Cream Pie Recipe
Equipment
Ingredients
- 1 recipe keto pie crust
- 8 ounces (226.8 g) cream cheese, softened
- 8 tbsp (90.15 g) powdered sweetener, divided
- 1/4 cup (57.5 g) sour cream
- 1/2 tsp vanilla extract
- 1 cup (236.59 ml) heavy whipping cream
- 1 1/2 cups (180 g) raspberries, fresh or frozen
- 3 tbsp (30.43 g) granular sweetener, allulose recommended
- 1 tbsp water
- 3/4 tsp grass-fed gelatin
Instructions
- Prepare the pie crust according to the directions and bake at 325ºF for 18 to 20 minutes, or until golden brown. Let cool completely.
- In a large bowl, beat the cream cheese until super creamy. Add 6 tablespoons of the powdered sweetener, the sour cream, and the vanilla extract and beat until smooth.
- In another bowl, beat the whipped cream with the remaining 2 tablespoons of powdered sweetener until it holds stiff peaks. Reserve about one quarter of the whipped cream for decorating. Fold the rest into the cream cheese mixture until no streaks remain.
- Add the cream cheese mixture to the cooled crust and spread to the edges. Refrigerate 1 hour to firm up.
- In a medium saucepan, combine the raspberries, sweetener, and water. Bring to a simmer and cook 7 minutes. Mash the berries with a fork or potato masher and remove from heat.
- Sprinkle the surface with the gelatin and whisk quickly to combine. Spread over the top of the cream cheese filling.
- Pipe the remaining whipped cream decoratively around the edges and add a few fresh berries. Refrigerate another hour to firm up before serving.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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