Keto Almond Flour Cheesecake with Raspberry Sauce – A Delightful Dessert for the Low-Carb Dieter

Allergens

Dairy, Eggs

Ingredients

• 1 1/2 cups almond flour 3 packages (8 oz each) cream cheese, softened 1/2 cup granulated erythritol 4 large eggs 1/2 cup sour cream 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1 cup fresh raspberries 1 tablespoon lemon juice 2 tablespoons granulated erythritol (for raspberry sauce)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9 inch springform pan and wrap the bottom with parchment paper.
2. In a medium bowl, mix almond flour and erythritol until well combined. Set aside.
3. In a large bowl, cream together softened cream cheese, 1/2 cup erythritol, sour cream, vanilla extract, and almond extract until smooth.
4. Gradually add the almond flour mixture to the cream cheese mixture, mixing until fully combined.
5. Add eggs one at a time to the mixture, blending well after each addition.
6. Pour the batter into the prepared springform pan and bake for 35 40 minutes, or until the center is set but still slightly jiggly. Remove from the oven and let it cool completely on a wire rack.
7. In a small saucepan over medium heat, combine raspberries, lemon juice, and 2 tablespoons of erythritol. Cook, stirring occasionally, until the sauce thickens and becomes syrupy, about 5 8 minutes. Strain to remove seeds and allow it to cool.
8. Once the cheesecake is completely cooled, top with the raspberry sauce and chill for at least 2 hours or overnight.

Chef’s Insight

For a more robust flavor, consider adding a pinch of salt or even a teaspoon of cinnamon to the almond flour mixture.

Notes

This recipe is perfect for those looking to indulge in a keto-friendly dessert without feeling guilty. The combination of rich cheesecake and tangy raspberry sauce creates a symphony of flavors that will satisfy any craving.