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