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Spring Cheesecake (RK Product)

Serves 16

Looking for a new spin on cheesecake? How about this Spring Cheesecake. It’s a fluffy white cake with a Raspberry Lemonade center, a nice surprise for the long-awaited Spring season! 

Prep Time: 15 minutes

Cooking Time: 45 minutes  



2 ½ cups almond flour

1 cup coconut flour

1 cup monk fruit sugar

2 teaspoons baking powder

¼ teaspoon fine sea salt

¾ cup unsalted butter, room temperature + 2 Tbs. to grease pan (16 tablespoons or 2 sticks) 

5 large eggs, room temperature

8 ounces plain cream cheese, room temperature

1 teaspoon pure vanilla extract

Raspberry Lemonade Cheesecake Middle Layer:

8 ounces plain cream cheese

⅓ cup granulated monk fruit

1 packet of Real Ketones Raspberry Lemonade Shift D-BHB powder 

1 large egg

2-3 drops of red food coloring to create a pink hue

Whipped Cream Frosting:

2 cups heavy whipping cream

2 tablespoons powdered monk fruit 

1 teaspoon pure vanilla extract


Sugar-free sprinkles 


Preheat the oven to 350 F (175 C).

Mix the almond flour, coconut flour, granulated monk fruit, baking powder, and sea salt in a large bowl. 

Mix the room temperature butter, eggs, cream cheese, and vanilla extract in a separate bowl with an electric mixer until well-combined and fluffy. Fold in the dry ingredients until everything is well-combined.

Grease two round cake pans with butter. Pour the batter evenly into each pan and make sure it is level.

Bake in the oven until the tops of the cakes are golden in color and a toothpick pierced in the centers comes out clean, or for about 45 minutes. 

While the cake is baking, prepare the Raspberry Lemonade Cheesecake middle layer. Add all of the ingredients to the bowl of a food processor and pulse until very creamy. Pour into a round cake pan lined with parchment paper and bake in the oven (along with the cakes at 350 F, or 175 C) until firm, about 18-24 minutes. Remove from the oven and lift the parchment paper out of the pan and set it on a wire rack to cool completely. 

Remove the finished cakes from the oven and let them cool completely on a wire rack. When cool, carefully flip them upside down out of the pan onto a large cutting board. Place the cooled cheesecake layer on the top of one cake, then top it with the second cake. 

Mix the whipped cream frosting ingredients in a bowl with an electric mixer. 

Frost the cake and garnish with sugar-free sprinkles. 

Serve between 16, storing any leftovers in an airtight container for up to 3 days. 


Calories: 351

Carbs: 13

Net Carbs: 7

Protein: 8

Fat: 33