Delicious and Low-Carb Keto Raspberry Cheesecake Recipe

Enjoy a creamy and decadent raspberry cheesecake without the guilt! This low-carb, keto-friendly recipe combines the rich flavors of cream cheese and fresh raspberries for a delightful dessert that fits into your healthy lifestyle.

Ingredients

• 2 cups almond flour
• 1/2 cup butter, melted
• 1/4 cup powdered erythritol
• 16 oz cream cheese, softened
• 1/2 cup powdered erythritol (for filling)
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup fresh raspberries
• 1/4 cup sugar-free raspberry jam
• Whipped cream (optional)

Directions

1. Preheat oven to 350°F and grease a 9-inch springform pan.
2. In a bowl, combine almond flour, melted butter, and 1/4 cup powdered erythritol. Press mixture into the bottom of the prepared pan.
3. In a separate bowl, beat cream cheese and 1/2 cup powdered erythritol until smooth. Add eggs and vanilla extract, mixing until well combined.
4. Pour half of the cream cheese mixture over the crust. Drop spoonfuls of raspberry jam over the mixture, then top with remaining cream cheese mixture.
5. Swirl the raspberry jam into the cream cheese mixture using a knife. Place fresh raspberries on top.
6. Bake for 35-40 minutes or until the center is set. Let cool, then refrigerate for at least 4 hours.
7. Serve slices of the keto raspberry cheesecake with whipped cream, if desired. Enjoy!

Interesting Facts