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Keto Raspberry Cheesecake Shake Recipe

A rich, creamy, and fruity keto raspberry cheesecake shake made with low-carb ingredients. Perfect for those following a keto diet who crave a quick, sweet treat. This easy-to-make shake is great for breakfast, a mid-day snack, or dessert.

Ingredients

Scale
  • ½ cup raspberries (fresh or frozen)
  • 2 oz cream cheese, softened
  • ½ cup heavy whipping cream
  • 1 cup unsweetened almond milk
  • 2 tbsp powdered erythritol or monk fruit sweetener
  • ½ tsp vanilla extract
  • ½ cup ice cubes

Optional Toppings

  • Whipped cream
  • Extra raspberries
  • Shaved dark chocolate

Instructions

  • Soften the cream cheese by letting it sit at room temperature for 10-15 minutes or microwave for 10 seconds.
  • Add raspberries, softened cream cheese, heavy cream, almond milk, sweetener, vanilla extract, and ice cubes into a blender.
  • Blend on high for 30-60 seconds until smooth and creamy.
  • Taste and adjust sweetness if needed. Blend again for 10 seconds.
  • Pour into a tall glass, add optional toppings if desired, and enjoy!

Notes

  • You can swap raspberries with strawberries or blueberries, but watch the carb count.
  • For a chocolate twist, add 1 tbsp unsweetened cocoa powder.
  • Leftovers can be poured into popsicle molds and frozen for a keto-friendly frozen treat.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

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