Keto Raspberry Cream Pie Recipe

Keto Raspberry Cream Pie in a glass pie plate over a blue and white gingham napkin.

Keto Raspberry Cream Pie has a creamy cheesecake filling and a sweet raspberry topping, all tucked into a delicious keto pie crust. It's tangy, sweet, and utterly irresistible.

Course Dessert

Cuisine American

Keyword raspberry cream pie

Prep Time 25

Cook Time 25

Chill Time 2

Total Time 2 50

Servings servings

Calories 268kcal

Author Carolyn

Equipment

1 9-inch pie plate

Ingredients

1 recipe keto pie crust
8 ounces cream cheese softened
8 tbsp powdered sweetener divided
1/4 cup sour cream
1/2 tsp vanilla extract
1 cup heavy whipping cream
1 1/2 cups raspberries fresh or frozen
3 tbsp granular sweetener allulose recommended
1 tbsp water
3/4 tsp grass-fed gelatin

US Customary - Metric

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

Storage Information: Store the pie, tightly wrapped up, in the fridge for up to 5 days, or in the freezer for up to two months.

If you can't find grass-fed gelatin, you can use half a teaspoon of Knox gelatin. You will need to mix it with 1 tablespoon of room temperature water and let it bloom first. Then add it to the warm berry mixture and whisk briskly to combine.

Nutrition