Keto Almond Flour Cheesecake with Raspberry Swirl and Lemon Zest
A flavorful american dessert perfect for keto eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 1 1/2 cups almond flour 1/4 cup unsalted butter, melted 2 (8
- ounce) packages cream cheese, softened 1/2 cup Swerve confectioners' sweetener or equivalent keto
- friendly sweetener 1/2 cup sour cream 1 teaspoon pure vanilla extract 3 large eggs, room temperature 1 cup fresh raspberries Zest of 1 lemon
Instructions
- Preheat oven to 350°F (180°C).
- In a medium bowl, mix almond flour and melted butter until well combined. Press the mixture into the bottom of an 8 inch springform pan.
- In a large bowl, beat cream cheese with sweetener until smooth. Add sour cream, vanilla extract, and eggs one at a time, mixing well after each addition.
- Pour half of the cheesecake batter over the crust in the prepared pan. Spread raspberries evenly on top. Pour remaining batter over the raspberries and smooth the surface.
- Bake for 40 45 minutes or until the center is almost set but still slightly jiggly. Allow to cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, sprinkle lemon zest on top of the cheesecake and enjoy!
Chef’s Insight
For an extra touch of luxury, serve the cheesecake with a dollop of whipped cream.
Notes
Use full-fat cream cheese and sour cream for the best texture.