Keto Raspberry Cheesecake Sugar Free Low Carb Recipe | Keto Vale

Keto Raspberry Cheesecake

This Raspberry Cheesecake is an incredible dessert for anyone who is on a low-carb, high-fat diet. With this luxurious and elegant low carb cheesecake that is topped with raspberry, you won’t believe that you’re on a diet. Using simple ingredients, this cake can be made for any special occasion.

You can use a few drops of raspberry flavor extracts to intensify the flavor. To make the abstract design on the top, use a few drops of red food color and swirl it with a fork.

Let's Ketofy It!

Take your cream cheese out of fridge and let it sit outside for an hour or so.

In a bowl combine softened cream cheese, sour cream, sweetener and mix well to combine all ingredients.

Start adding eggs one at a time and mix well to make sure all incorporated.

Melt butter, let it cool a bit and add to cream cheese batter.

Add baking powder and xanthan gum. Mix well with handheld mixer.

Cover bottom of a form with parchment paper, transfer batter into the form.

Take a cup of raspberries and drop one berry at a time into the batter.

Put into a preheated 350F oven for 45 minutes -1 hour or so till it sets.

Take it out and let it cool after that put it in a fridge overnight or for 4 – 6 hours to let it fully set.

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Low carb raspberry cheesecake

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Print Recipe
Raspberry Cheesecake
Votes: 12
Rating: 4.5
You:
Rate this recipe!
Course Dessert
Cuisine Ketogenic, Low Carb
Prep Time 10 minutes
Cook Time 1 minutes
Passive Time 4 hours
Servings
Ingredients
Course Dessert
Cuisine Ketogenic, Low Carb
Prep Time 10 minutes
Cook Time 1 minutes
Passive Time 4 hours
Servings
Ingredients
Votes: 12
Rating: 4.5
You:
Rate this recipe!
Instructions
  1. If you stored your cream cheese in the fridge, take it out and allow it to sit at room temperature for an hour.
  2. When the cream cheese softens, combine it with sweetener and sour cream. Fold the ingredients thoroughly to mix well.
  3. Crack the eggs into this mixture one by one then stir again to incorporate.
  4. Include melted butter into the mix but make sure it is cooled to room temperature.
  5. Incorporate the xanthan gum and baking powder into the batter as well. Blend with a handheld mixer.
  6. Pour the batter into a baking form covered with parchment paper.
  7. Gently drop a cup of berries into the mix, plopping them one by one. Distribute them evenly on all the sides.
  8. Bake in the oven (preheated at 350°F) for 45 minutes to an hour. Wait until it sets.
  9. Allow cooling for a couple of minutes after removing from the oven. Chill it in the fridge for 4-6 hours until it sets completely or leave it overnight if possible.
  10. Slice into wedges and enjoy!
Recipe Notes

Macros (per serving): Calories: 266 – Fat: 25 g – Net carbs: 2.8 g (total carbs: 4.1 g, fiber: 1.3 g) – Protein: 7.5 g

Low carb raspberry cheesecake for keto diet
KetoVale.com Team
 

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