Silken Keto Raspberry Cheesecake Delight

Allergens

Dairy, Eggs, Tree Nuts (Almond Flour)

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup granulated erythritol
• 6 tbsp unsalted butter, melted
• 2 packages (8 oz each) cream cheese, softened
• 3/4 cup granulated erythritol
• 2 large eggs
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract
• 1 cup fresh raspberries
• 1 cup heavy whipping cream
• 1/4 cup powdered erythritol
• Fresh raspberries and mint leaves, for garnish

Instructions

1. Preheat oven to 325°F (160°C).
2. In a medium bowl, mix almond flour and 1/2 cup granulated erythritol. Add melted butter and stir until well combined.
3. Press the mixture into the bottom of a 9 inch springform pan. Bake for 10 minutes, then let it cool completely.
4. In a large bowl, beat softened cream cheese with 3/4 cup granulated erythritol until smooth. Add eggs one at a time, mixing well after each addition.
5. Stir in lemon juice and vanilla extract.
6. Gently fold in 1 cup fresh raspberries, reserving a few for garnish. Pour the mixture over the cooled crust.
7. Bake for 40 45 minutes or until the center is just set. Let it cool completely, then refrigerate for at least 4 hours or overnight.
8. In a large bowl, beat heavy whipping cream with powdered erythritol until soft peaks form.
9. Remove cheesecake from the springform pan and place on a serving plate. Spread the whipped cream over the top of the cheesecake.
10. Garnish with fresh raspberries and mint leaves, reserving a few for the final touch.

Chef’s Insight

This Silken Keto Raspberry Cheesecake Delight is not only delectable but also fits into a ketogenic diet, making it a delightful treat for those watching their carbohydrate intake.

Notes

This dessert combines the richness of cream cheese with the tangy sweetness of raspberries for a delightful keto-friendly treat.