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.

The following post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!

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! 🙂

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!

Low Carb Raspberry Cheesecake Shake

Course: Drinks

Cuisine: American

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 1

Calories: 560 kcal

Author: Georgina from StepAwayFromTheCarbs.com

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

Print

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.

Recipe Notes

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

Nutrition Facts

Low Carb Raspberry Cheesecake Shake

Amount Per Serving

Calories 560 Calories from Fat 495

% Daily Value*

Total Fat 55g 85%

Saturated Fat 27g 135%

Cholesterol 154mg 51%

Sodium 236mg 10%

Potassium 122mg 3%

Total Carbohydrates 8g 3%

Dietary Fiber 3g 12%

Sugars 3g

Protein 9g 18%

Vitamin A 37.7%

Vitamin C 3.8%

Calcium 24.9%

Iron 5.8%

* Percent Daily Values are based on a 2000 calorie diet.