This amazing keto raspberry cheesecake has only 5g net carbs and is the perfect sugar-free recipe for parties. The best creamy delicious keto raspberry cheesecake with a gluten-free cheesecake crust.
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Equipment
Stick Blender
Measuring cups and spoons
Mixing Bowls
Ingredients
Raspberry Swirl Cheesecake Base
50gbuttermelted
130galmond meal/flour
1eggs - medium
1 tspground ginger(optional)
3 tbspgranulated sweetener of choiceor more to taste
Raspberry Swirl Cheesecake Filling
500gcream cheeseNOT spreadable
4tbspgranulated sweetener of choiceor more to taste
125mlheavy whipping cream
3eggs - mediumlightly beaten
3tspvanilla extractto taste
Raspberry Swirl
200graspberriesfresh or frozen
3tbspgranulated sweetener of choiceor more to taste
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Instructions
Keto Raspberry Cheesecake Base
Place all the ingredients for the cheesecake base in a mixing bowl and mix well.
Place the cheesecake base into a lined pie dish. Press the base down with the back of a spoon or using parchment paper, press down gently.
Bake at 180C/350F for 10 minutes, or until golden.
Keto Raspberry Cheesecake Filling
Place all the ingredients in a mixing bowl. Using a stick blender, process with the blade attachment until lump-free. You may also use a blender to do this step.
Pour the cheesecake filling onto the cooked cheesecake base. Add the raspberry swirl (see below). Gently swirl the cheesecake filling and the raspberry puree together.
Raspberry Puree
Pulse/blend the berries and the sweetener together using a stick blender. Pour HALF the raspberry puree over the cheesecake filling in large circles. Swirl together gently.
Bake at 180C/350F for 20 minutes, or until cooked in the center. Push a fork into the middle to test.
Serve the raspberry swirl cheesecake with extra raspberry puree.