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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