Keto Raspberry Cheesecake Martini

This keto raspberry cheesecake cocktail is creamy, fruity, yet deceptively strong! A delicious low carb and sugar free recipe.

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This decadent martini is based on using the same raspberry base as my low carb Santa cocktail. With that drink, prosecco and gin are added to make a fun and fruity cocktail. This version is a lot stronger and it isn't so sweet - and has a real decadent feel to it!

The raspberry base is a little bit time-consuming to make - especially if you're in a rush for a cocktail! I'd recommend planning this treat in advance and making the puree ahead of time and storing it in the fridge.

How to Make Keto Raspberry Cheesecake Martini

To make the raspberry puree, add fresh raspberries, water, and low carb sweetener (classic Lakanto would be perfect) to a small saucepan.

Cook over a medium heat until the fruit breaks down.

Let cool, then use a stick blender to blitz until smooth. Push the mixture through a strainer to remove any seeds. As mentioned, all this can be prepared ahead of time.

When you're ready to make the cocktail, add the puree to a cocktail shaker, together with some ice, vodka, heavy cream, and vanilla extract. 

Shake until well combined, then strain into two martini glasses. Garnish with more fresh raspberries.

The result may look pink and "girly" but this cocktail packs quite a punch!

Note: The carb count is quite tricky to work out for this drink because the raspberry seeds have been removed, which makes up much of the raspberry's carbohydrates. But I have given my best estimate in the recipe card below!

📖 Recipe

StepAwayFromTheCarbs.com

Keto Raspberry Cheesecake Martini

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This keto raspberry cheesecake cocktail is creamy, fruity, yet deceptively strong!

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Cooling Time 10 minutes mins

Total Time 25 minutes mins

Makes: 2 Servings

Net Carbs: 4

Calories: 204

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

• 6 oz fresh raspberries
• 2 tbs water
• 1 tbs classic Lakanto sweetener
• ice cubes
• ¼ cup vodka
• ¼ cup heavy cream
• 1 teaspoon vanilla extract
• 6 extra raspberries to garnish

Equipment

• Makerstep Set of 3 Stainless Steel Fine Mesh Strainers
• OXO Good Grips Cocktail Shaker
• Arc International N1963 Luminarc 4 Piece Martini Glass Set

Step-by-Step Instructions

 

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1. To make the raspberry puree, add the raspberries, water, and sweetener to a small saucepan. Cook over a medium heat until the fruit breaks down.
2. Let cool, then use a stick blender to blitz until smooth. Push the mixture through a strainer to remove any seeds. The puree can be made ahead of time then stored in the fridge.
3. When you're ready to make the cocktail, add the puree to a cocktail shaker, together with the remaining ingredients (apart from the garnish).
4. Shake until well combined, then strain into two martini glasses. Garnish with the extra fresh raspberries.

Nutrition

Calories: 204kcalCarbohydrates: 8gProtein: 1.6gFat: 11gSaturated Fat: 7gCholesterol: 34mgSodium: 9mgFiber: 4gSugar: 4gNet Carbs: 4g

Notes

4g net carbs per serving (half the recipe)

Nutritional data is best estimate as not all parts of the raspberries are consumed.

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.