{"id":9478,"date":"2026-06-30T15:16:45","date_gmt":"2026-06-30T15:16:45","guid":{"rendered":"https:\/\/infokothabd.com\/eng\/?p=9478"},"modified":"2026-06-30T15:16:45","modified_gmt":"2026-06-30T15:16:45","slug":"keto-raspberry-cream-pie","status":"publish","type":"post","link":"https:\/\/infokothabd.com\/eng\/keto-raspberry-cream-pie\/","title":{"rendered":"Keto Raspberry Cream Pie"},"content":{"rendered":"
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I seem to have developed a bit of a thing for making cream pies. I\u2019ve got multiple delicious recipes like\u00a0Keto Coconut Cream Pie,\u00a0Keto Strawberry Cream Pie\u00a0and\u00a0Keto Pumpkin Cream Pie. Readers adore them and so do I. So when I came across a recipe for raspberry cream pie, I had to convert it to a keto-friendly version.<\/p>\n

This one is a little different than the other flavors. Rather than folding the fruit into the creamy filling, it is spread on top in a thick jammy layer. Apparently the original comes from Briermere Farms on Long Island, New York. It\u2019s so astonishingly pretty, with layers of no bake cheesecake and bright red raspberry sauce.<\/p>\n

And this low carb version lives up to the hype! The filling is ultra creamy, the flavor is tangy sweet, and the crisp tart shell holds it all together.<\/p>\n

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Recipe Highlights<\/h2>\n
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Easy to make<\/strong>: This pie is simple and straightforward to assemble, and the hardest part is waiting for it to set properly!
\nCreamy texture<\/strong>: The filling is a no-bake vanilla cheesecake that comes out incredibly creamy and rich.
\nPhenomenal flavor<\/strong>: The combination of the tart berry topping with the creamy cheesecake center is mouthwatering. And the almond flour pie crust sets it all off perfectly.
\nBeautiful presentation:<\/strong>\u00a0Clean layers of crust, white cheesecake, and red berry topping look gorgeous in the pie pan and when cut into slices.<\/p>\n

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Ingredients and Substitutions<\/h2>\n
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  • Pie crust:<\/strong>\u00a0My easy keto pie crust is perfect for this recipe. However, you can use any crust you like best.<\/li>\n
  • Sweetener<\/strong>: Use a powdered sweetener in the filling, to avoid grittiness. Please see the\u00a0Sweetener Options\u00a0section for a more detailed discussion.<\/li>\n
  • Cream cheese:<\/strong>\u00a0This provides structure and creaminess for the filling.<\/li>\n
  • Sour Cream<\/strong>: You can also use full fat greek yogurt.<\/li>\n
  • Whipping cream<\/strong>: Whipped cream provides additional structure. It\u2019s also used for decorating the top of the pie.<\/li>\n
  • Raspberries<\/strong>: I used fresh raspberries, but frozen would work as well. You could also switch them up for blueberries or blackberries.<\/li>\n
  • Gelatin<\/strong>: A little gelatin helps set the topping. If you wish, you can use a different thickener such as glucommanan.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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    How to Make Keto Raspberry Cream Pie<\/h2>\n
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    1. Make the crust:<\/strong>\u00a0Prepare the crust according to the directions and bake 20 minutes, until golden brown.<\/li>\n
    2. Beat the cream cheese:<\/strong>\u00a0Beat the cream cheese on its own until it\u2019s super creamy, then beat in half a cup of sweetener, the sour cream, and the vanilla.<\/li>\n
    3. Whip the cream<\/strong>: Combine the cream and remaining sweetener and beat until it holds stiff peaks. Fold three-quarters of the whipped cream into the cream cheese (reserve the rest for decorating).<\/li>\n
    4. Chill:<\/strong>\u00a0Spread the filling in the prepared pie crust and chill 1 hour.<\/li>\n
    5. Prepare the topping:<\/strong>\u00a0Simmer the berries with the water and sweetener until they can be mashed up. Sprinkle with gelatin, whisking quickly to combine. Spread over the cream cheese filling and refrigerate for another hour.<\/li>\n
    6. Decorate:<\/strong>\u00a0Pipe the remaining whipped cream around the edges. Garnish with more berries, if desired.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n
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      Carolyn\u2019s Tips for Success<\/h2>\n

      For the creamiest filling<\/strong>, be sure to beat the cream cheese on its own for several minutes, until creamy. Scrape down the sides of the bowl and the beaters to get any lumps of cream cheese and beat those in. Only then can you add the other ingredients.<\/p>\n

      Don\u2019t skip the chill time<\/strong>! This allows the layers to set properly and keeps them nice and clean when you cut into the pie.<\/p>\n

      I recommend making this with a\u00a0baked pie crust<\/strong>, as it won\u2019t hold together very well with a no-bake crust. But you can make the crust with any nut or seed meal you like best.<\/p>\n

      To cut into clean slices<\/strong>, be sure to use a sharp knife and heat it up a little first. I like to hold mine over the flame of my gas stove for a few seconds.<\/p>\n<\/div>\n<\/div>\n

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      Sweetener Options<\/h2>\n

      The pie crust requires an erythritol based sweetener, with no allulose or xylitol, to be crisp. However, the filling can be made with any sweetener, as long as it is a powdered (confectioners) version.<\/p>