keto raspberry cheesecake with raspberry swirl
User Reviews
5.0
123 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
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Additional Time
4 hrs
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Total Time
4 hrs 42 mins
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Servings
12 slices
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Calories
426 kcal
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Cuisine
North American, Israeli
keto raspberry cheesecake with raspberry swirl
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This low carb keto raspberry cheesecake with a pink raspberry swirl makes for a beautiful, easy no bake dessert. Serve this for a gluten-free Valentine’s Day dessert that will charm your loved ones! Also makes for a great Shavuot cheesecake recipe.
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Ingredients
Almond flour cheesecake crust:
- 2 cups almond flour
- ⅓ cup coconut oil
- 3 tablespoon erythritol monk fruit sweetener, (or other granular or powdered sweetener)
- 1 teaspoon vanilla extract
No-bake Keto Cheesecake Filling:
- 24 oz 3 x 8oz containers of cream cheese
- ½ cup Monk Fruit Sweetener erythritol (or other granular sweetener)
- 1 cup whipping/heavy cream
- Zest of 1 lemon
- 3 tablespoons lemon juice
Raspberry swirl sauce:
- 100 g raspberries fresh or frozen
- 1 tablespoon Monk Fruit Sweetener erythritol (or other granular sweetener), optional
For serving:
- additional fresh raspberries
- fresh mint optional
Instructions
- Preheat the oven to 350F. Line the bottom of a 9-inch springform pan with parchment paper, and grease the sides.
- In a medium bowl, combine almond flour, coconut oil, sweetener and vanilla extract. Stir to combine.
- Press the almond flour cheesecake crust into the bottom of the prepared springform pan.
- Transfer to a 350F oven to bake for 12-15 minutes, until the almond flour cheesecake crust is golden. Remove from the oven and set aside to cool for at least 10-15 minutes.
- In a large bowl using a standing mixer or a handheld mixer, beat the cream cheese until soft.
- Add the sweetener, lemon zest and juice. Beat to combine.
- In another bowl, whip the whipping cream until you attain stiff peaks. Using a spatula, gently fold into the cream cheese mixture.
- Spoon the filling into the pastry shell.
- Option: if you’d like to add a layer of raspberry sauce halfway in the middle of the cheesecake for an extra hint of berry flavor, make sure you only pour half the filling in before adding some sauce. Top with the remaining filling.
- To make raspberry swirl sauce, combine raspberries and an optional tablespoon of sweetener in a blender. Whirl until blended into an easily pourable sauce (add one or two tablespoons of water to make it more pourable).
- To decorate your raspberry cheesecake, drizzle the raspberry sauce with a teaspoon over the top in various patterns or shapes. You may also opt for a layer in the middle of the cheesecake to enhance the flavor (see step #9 for instructions on how to do this).
- Place in the fridge to chill for at least 4 hours or preferably overnight.
- Before serving, decorate with additional raspberries , fresh mint and more raspberry sauce.
Nutrition Information
Show Details
Calories
426kcal
(21%)
Carbohydrates
8g
(3%)
Protein
8g
(16%)
Fat
42g
(65%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Cholesterol
90mg
(30%)
Sodium
190mg
(8%)
Potassium
110mg
(3%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
1056IU
(21%)
Vitamin C
4mg
(4%)
Calcium
110mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Calories | 426kcal | 21% |
| Carbohydrates | 8g | 3% |
| Protein | 8g | 16% |
| Fat | 42g | 65% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 90mg | 30% |
| Sodium | 190mg | 8% |
| Potassium | 110mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1056IU | 21% |
| Vitamin C | 4mg | 4% |
| Calcium | 110mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
123 reviews
Excellent
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