Keto Cheesecake with Raspberry Swirl
Ingredients
The crust
-
1
cup
almond flour
-
3
tablespoons
ground golden flax meal (or more almond flour)
-
3
tablespoons
whey protein powder (or more almond flour)
-
2
tablespoons
low carb sugar (or Swerve Granulated)
-
¼
teaspoon
salt
-
⅛
teaspoon
cinnamon
-
6
tablespoons
butter, melted
The cheesecake base
-
24
oz
full fat cream cheese
-
¾
cup
low carb sugar (or Swerve Granulated)
-
½
cup
sour cream
-
1
teaspoon
vanilla
-
½
teaspoon
stevia glycerite
-
3
large
eggs, slightly beaten
-
2
drops
red food coloring (optional)
-
½
cup
Sukrin Strawberry Raspberry Jam (or your favorite no added sugar jam)
The topping
-
¾
cup
heavy cream
-
3
tablespoons
low carb sugar (or Swerve Granulated)
-
12
pieces
fresh raspberries
Instructions
- Preheat the oven to 350°F and prepare the springform pan.
- Mix the dry ingredients for the crust and blend with melted butter, then press into the pan.
- Bake the crust for 15 minutes and let it cool.
- In a mixer, combine cream cheese, low carb sugar, stevia glycerite, and vanilla until smooth.
- Add sour cream and mix, then incorporate the eggs one at a time.
- Spoon half of the cheesecake batter into the crust, dollop half of the jam, and swirl together.
- Repeat with the remaining batter and jam.
- Place the cheesecake in a water bath and bake for 1 hour and 20 minutes.
- Turn off the oven, prop the door open, and let the cheesecake sit for 20 minutes.
- Cool completely before refrigerating overnight.
- Before serving, fill any cracks with jam and top with whipped cream and raspberries.
Nutrition Facts (estimated)
Servings
12
Calories
416
Total fat
39g
Total carbohydrates
6g
Total protein
11g
Sodium
20mg
Cholesterol
20mg
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