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 ServingCalories 560Total Fat 55gSaturated Fat 27gCholesterol 154mgSodium 236mgCarbohydrates 8gNet Carbohydrates 5gFiber 3gSugar 3gProtein 9g

Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.