Keto Fresh Raspberry Cheesecake

(Low Carb) Fresh Raspberry Cheesecake blog

Keto Fresh Raspberry Cheesecake

Keto Fresh Raspberry Cheesecake

This cheesecake is gluten-free and made without refined sugars. It can be topped with fresh raspberries or nuts of your choice. 

Keto Fresh Raspberry Cheesecake

Keto Fresh Raspberry Cheesecake Ingredients:

Crust:
• 2 cups almond flour
• 2 Tablespoons Lakanto Monk Fruit sweetener with erythritol
• 1 teaspoon ground cinnamon
• ½ teaspoon kosher salt
• 6 Tablespoons unsalted butter, melted
Filling:
• 16 oz cream cheese
• ½ cup sour cream
• ½ cup Lakanto Monk Fruit sweetener with erythritol
• 2 large eggs
• ½ teaspoon kosher salt
• 1 Tablespoon pure vanilla extract
Topping:
• Fresh raspberries
• Almonds

(Low Carb) Fresh Raspberry Cheesecake blog

Keto Fresh Raspberry Cheesecake

This cheesecake is gluten-free and made without refined sugars. It can be topped with fresh raspberries or nuts of your choice.
Course Snack
Cuisine American
Keyword Meal Prep
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 55 minutes
Servings 8 slices

Ingredients

Crust

  • 2 cups almond flour not almond meal
  • 2 tbs lakanto monk fruit sweetener with erythritol
  • 1 tsp ground cinnamon
  • 1/2 tsp Salt
  • 6 tbs unsalted butter melted

Filling

  • 16 ounces cream cheese
  • 1/2 cup Sour Cream
  • 1/2 cup lakanto monk fruit sweetener with erythritol
  • 2 large eggs
  • 1/2 tsp Salt
  • 1 tbs pure vanilla extract

Toppings

  • fresh raspberries optional
  • almonds optional

Instructions

  • Preheat oven to 325 degrees F.
  • In a large bowl, whisk together almond flour, sweetener, cinnamon, and salt. Add melted butter and stir until mixture is evenly moistened. Transfer mixture to a 9-inch springform pan. Use the flat bottom of a drinking glass or measuring cup to press the mixture into the bottom of pan.
  • Use a hand mixer or stand mixer fitted with a paddle attachment to beat cream cheese until smooth. Add sour cream and sweetener. Mix until thoroughly combined. Scrape down sides of bowl as needed to ensure thorough mixing. Add eggs, salt, and vanilla. Mix until incorporated.
  • Pour mixture into prepared crust. Spread into an even layer. Bake in preheated oven for 35-40 minutes until cheesecake is set. Turn off oven and leave oven door slightly ajar. Allow cheesecake to remain in oven until it has cooled to room temperature.
  • Once cool, refrigerate cheesecake for at least two hours (overnight is best) before slicing and serving. Serve cheesecake with fresh raspberries and/or almonds.
  • NOTE: Allow cheesecake to cool in the oven to prevent cracks from forming on the surface.

Notes

Nutrition for 1 out of 8 slices (not including optional toppings)*
12g Protein | 24.5g Carbs | 47g Fat | 3.2g Fiber | 489 Calories
*Macros are based on 'low carb' option. For keto macros, please divide into 18 slices.

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