Keto Cheesecake with Raspberry Swirl
Ingredients
The crust
-
1
cup
almond flour
-
3
tablespoons
ground golden flax meal
-
3
tablespoons
whey protein powder
-
2
tablespoons
low carb sugar
-
¼
teaspoon
salt
-
⅛
teaspoon
cinnamon
-
6
tablespoons
butter, melted
The cheesecake filling
-
24
oz
full fat cream cheese
-
¾
cup
low carb sugar
-
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
The topping
-
¾
cup
heavy cream
-
3
tablespoons
low carb sugar
-
12
pieces
fresh raspberries
Instructions
- Preheat the oven to 350°F and prepare an 8-inch springform pan.
- Mix the dry ingredients for the crust and combine with melted butter, then press into the pan.
- Bake the crust for 15 minutes and let it cool.
- In a stand mixer, combine softened cream cheese, sugar, vanilla, and stevia glycerite until smooth.
- Add sour cream and mix, then incorporate eggs one at a time.
- Spoon half of the cheesecake batter into the crust, dollop half of the jam, and swirl.
- Repeat with the remaining batter and jam.
- Place the cheesecake in a larger pan for a water bath and bake for 1 hour and 20 minutes.
- Let the cheesecake cool, then refrigerate 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
0mg
Cholesterol
0mg
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