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 – use coupon code “SAFTC” to get 20% off everything in the Lakanto store) 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!
Keto Raspberry Cheesecake Martini
This keto raspberry cheesecake cocktail is creamy, fruity, yet deceptively strong!
Ingredients
- 6 oz fresh raspberries
- 2 tbs water
- 1 tbs classic Lakanto sweetener
- ice cubes
- ¼ cup vodka
- ¼ cup heavy cream
- 1 tsp vanilla extract
- 6 extra raspberries, to garnish
Instructions
- 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.
- 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.
- When you're ready to make the cocktail, add the puree to a cocktail shaker, together with the remaining ingredients (apart from the garnish).
- Shake until well combined, then strain into two martini glasses. Garnish with the extra fresh raspberries.
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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Nutrition Information
Yield 2 Serving Size Half the recipeAmount Per Serving Calories 204Total Fat 11gSaturated Fat 7gCholesterol 34mgSodium 9mgCarbohydrates 8gNet Carbohydrates 4gFiber 4gSugar 4gProtein 1.6g