Keto Raspberry Cheesecake
If you love rich, creamy cheesecake and the fresh, tart flavor of raspberries, this one has raspberry in every bite, from the filling to the topping.
It's sugar-free, low carb and gluten-free, with a pecan flour crust and a thick raspberry sauce on top.
Video tutorial: https://youtu.be/2abVdnziJR8
Keto Raspberry Cheesecake
Ingredients
Crust
- 4 tbsp salted butter, melted
- 2 tbsp powdered sweetener
- 1/2 tsp vanilla extract
- 1 cup pecan flour
Cheesecake filling
- 16 oz cream cheese, softened
- 2/3 cup powdered sweetener
- 2 large eggs
- 1 cup heavy cream
- 1/2 cup unsweetened almond milk
- 1 pack Raspberry Cheesecake Keto Chow (or 1 scoop)
- 1/2 tsp pure vanilla extract
Raspberry topping
- 12 oz frozen raspberries
- 1/4 cup powdered sweetener
- 1 tbsp lemon juice
- 1/4 cup water
Instructions
- Preheat the oven to 350°F and spray a 9" springform pan with avocado oil.
- Mix the melted butter, pecan flour, sweetener and vanilla until the crust sticks together in a ball. Press evenly into the bottom of the pan.
- Bake 10–12 minutes until lightly golden. Cool at least 10 minutes.
- Beat the cream cheese until fluffy. Add the vanilla, eggs and sweetener and beat until smooth. Add the Keto Chow and beat again.
- Add the heavy cream and almond milk and mix again.
- Pour the batter into the pan and smooth it evenly.
- Bake 25 minutes, then reduce the oven to 200°F and bake about another hour. The center should jiggle slightly; it sets completely as it cools.
- Meanwhile, blend the topping ingredients until smooth, bring to a boil, then cook in a small saucepan over medium heat about 10 minutes until thickened. Let cool.
- Once both have cooled, pour the sauce over the cheesecake and refrigerate 2–3 hours. Top and enjoy!