Keto White Chocolate Raspberry Cheesecake
Ingredients
The crust
-
2
cups
almond flour
-
⅓
cup
butter (measured, then melted)
-
3
tablespoons
granular Swerve
-
1
pinch
salt
-
1
pinch
cinnamon
-
1
teaspoon
vanilla extract
The raspberry sauce
-
1
10-ounce package
frozen raspberries
-
2
tablespoons
granular Swerve
-
¼
teaspoon
xanthan gum
-
½
cup
water (at room temperature)
The cheesecake filling
-
9
ounces
keto white chocolate chips
-
3
8-ounce packages
cream cheese (at room temperature)
-
¾
cup
Confectioners' Swerve
-
3
large
eggs (at room temperature)
-
1
teaspoon
vanilla extract
Instructions
- Preheat the oven to 325°F and grease the springform pan.
- For the crust, mix almond flour, melted butter, granular Swerve, salt, cinnamon, and vanilla until combined, then press into the bottom of the pan.
- Bake the crust for about 8 minutes until golden, then let it cool for at least 10 minutes.
- For the raspberry sauce, combine frozen raspberries, granular Swerve, xanthan gum, and water in a saucepan, boil for 5 minutes until thickened, then strain to remove seeds.
- For the cheesecake filling, melt the white chocolate chips in the microwave, stirring until smooth.
- In a large bowl, mix softened cream cheese and Confectioners' Swerve until smooth, then add eggs one at a time, mixing well.
- Mix in the vanilla extract and melted white chocolate until fully combined.
- Pour half of the cheesecake mixture over the cooled crust, add some raspberry sauce, then pour the remaining cheesecake mixture on top and add more raspberry sauce.
- Bake in the oven for 45 to 55 minutes until the center is jiggly.
- Let the cheesecake cool to room temperature, then refrigerate for at least 8 hours before serving.
Nutrition Facts (estimated)
Servings
12 slices
Calories
468
Total fat
41g
Total carbohydrates
34g
Total protein
11g
Sodium
284mg
Cholesterol
120mg
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