Low Carb Raspberry Cheesecake Shake

Do you love cheesecake? Try this refreshing raspberry cheesecake shake – complete with a crumb topping! Low carb, sugar free, LCHF, and keto recipe.

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Here's all the flavors of a raspberry cheesecake, in a shake!  You could also make this with strawberries, blackberries or blueberries, whichever is your favorite. The topping adds some textural contrast but also gives it more of a cheesecake taste – no baking required! 🙂

How to Make a Low Carb Raspberry Cheesecake Shake

Prepare the topping (which is optional but highly recommended!) by rubbing together cold butter and almond flour. You don't need very much – about 1 part butter to 4 parts almond flour. I've made extra here so that you can see how it looks.  You could even just use a sprinkle of almond flour on its own if you're short on time (like I did for my low carb strawberry cheesecake ice cream)!

To make the shake, use a stick blender to combine fresh raspberries, cream cheese, heavy cream, and unsweetened almond milk.

Test for sweetness – mine was sweet enough for my tastes, but you could always add a few drops of liquid stevia or sugar free sweetening syrup if you prefer. If you have some homemade simple syrup you could also use that! Pour the shake into a glass and garnish with the almond flour mixture and a fresh raspberry.

Enjoy!

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Low Carb Raspberry Cheesecake Shake

Yield: 1 Serving

Prep Time: 5 minutes

Total Time: 5 minutes

Do you love cheesecake? Try this refreshing raspberry cheesecake shake - complete with a crumb topping! Low carb, sugar free, LCHF, and keto recipe.

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Ingredients

• 1 tsp cold unsalted butter
• 4 tsp almond flour
• 6-8 fresh raspberries
• ¼ cup cream cheese
• ¼ cup heavy cream
• ¼ cup unsweetened almond milk
• low carb liquid sweetener, eg liquid stevia, optional
• ice, optional

Instructions

1. Prepare the topping by rubbing together the butter and almond flour until large breadcrumbs form.
2. To make the shake, use a stick blender to combine the raspberries, cream cheese, heavy cream, and almond milk.
3. Test for sweetness - and add a few drops of sweetener if needed.
4. Pour the shake into a glass (with ice, if using), and garnish with the almond flour mixture and a fresh raspberry.

Notes

5g net carbs per serving (including topping but not including any sweetener)

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Nutrition Information

Yield 1 Serving Size Whole recipe
Amount Per Serving Calories 560Total Fat 55gSaturated Fat 27gCholesterol 154mgSodium 236mgCarbohydrates 8gNet Carbohydrates 5gFiber 3gSugar 3gProtein 9g