Mouthwatering Low-Carb Polish Cheesecake with Raspberry Sauce (Keto)
This mouthwatering low-carb Polish cheesecake with raspberry sauce is a delicious and keto-friendly dessert that combines the richness of cream cheese with a tangy raspberry sauce. Enjoy this indulgent treat while staying on track with your low-carb lifestyle.
Allergens
Dairy, Eggs, Nuts (Almond)
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1/2 cup granulated erythritol sweetener
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup fresh raspberries
- 1/4 cup water
- 2 tablespoons granulated erythritol sweetener
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 350°F (175°C). In a medium bowl, mix together almond flour and melted butter. Press mixture into the bottom of a greased 9 inch springform pan. Bake for 8 10 minutes or until golden brown. Set aside to cool.
- In a large bowl, beat cream cheese, erythritol sweetener, and vanilla extract until smooth. Add eggs one at a time, mixing well after each addition.
- Pour the cream cheese mixture over the crust in the springform pan. Bake for 45 50 minutes or until the center is almost set. Remove from oven and let cool completely.
- In a small saucepan, combine raspberries, water, erythritol sweetener, and lemon juice. Bring to a boil and cook for 5 7 minutes until thickened. Strain through a fine mesh sieve to remove seeds. Cool completely.
- Drizzle the raspberry sauce over the cheesecake before serving. Enjoy this delicious keto Polish cheesecake!
Chef’s Insight
The tangy raspberry sauce pairs perfectly with the rich cheesecake, balancing flavors while staying low in carbs.
Notes
Make sure to use full-fat cream cheese for a richer flavor and creamier texture.