Raspberry Cheesecake
This keto raspberry cheesecake pairs a nut-based crust with creamy cheesecake filling and raspberry swirls for the ultimate low-carb dessert!
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Ingredients
For the Crust
- 1 cup almond flour
- 3/4 cup crushed pecans
- 5 tablespoons butter, melted
- 2 tablespoons confectioners Monkfruit sweetener
For the Vanilla Cheesecake
- 3 (8-ounce) packages of cream cheese
- 1/2 cup sour cream
- 1 cup confectioners Monkfruit Sweetener
- 3 eggs, room temperature
- 2 teaspoons vanilla extract
For the Raspberry Sauce
- 2 cups fresh raspberries
- 1/4 cup water
- 1/3 cup confectioners monkfruit sweetener
Instructions
To make the raspberry sauce
- Add the raspberries, water, and sweetener to a small saucepan. Once the sauce is simmering reduce the heat to low and allow it to reduce, stirring occasionally, for about 10 minutes.
- When the sauce has thickened remove from heat and set aside.
- Allow the sauce to cool. Once cooled slightly pour through a fine mesh strainer to remove any seeds. Set aside.
To make the Cheesecake
- Heat oven to 350°F.
- Mix almond flour, crushed pecans, butter, and monkfruit sweetener. Press onto the bottom of a parchment paper-lined 9-inch springform pan.
- Beat cream cheese monkfruit sweetener with an electric mixture until well combined. Add sour cream and vanilla extract; mix well.
- Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over the crust.
- Add about 1/4 cup of the raspberry sauce in small spoonfuls all over the cheesecake. Use a knife or toothpick to carefully swirl the sauce into the cheesecake. Reserve the remaining sauce for serving.
- Bake for 1 hour to 1 hour 10 min. or until the center is almost set. Run a knife around the rim of the pan to loosen the cake; cool before removing the rim.
- Refrigerate the cheesecake for 4 hours.
- Serve the cheesecake slices with the remaining raspberry sauce, fresh raspberries, and whipped cream.
Notes
Baking Tip: Cheesecakes like a hot humid environment, instead of baking in a water bath and risking water leaking through your pan you can place a separate dish of water in the oven as the cheesecake cooks to achieve the same goal. This is not essential, but it does help create a cheesecake that doesn’t have cracks.
Nutrition Information:
YIELD: 10 SERVING SIZE: 1 slice
Amount Per Serving: CALORIES: 259TOTAL FAT: 19.8gCHOLESTEROL: 84.1mgSODIUM: 63.5mgCARBOHYDRATES: 7.1gNET CARBOHYDRATES: 4.3gFIBER: 2.8gSUGAR: 2gPROTEIN: 6g
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