Keto Raspberry Cheesecake

This Keto Raspberry Cheesecake is a delightful, creamy dessert that combines the tangy flavor of raspberries with a rich cheesecake base, all while keeping carbs low. Perfect for satisfying your sweet tooth without compromising your ketogenic lifestyle.

Ingredients

• Cream cheese - 120 grams
• Sour cream - 60 grams
• Granulated erythritol - 30 grams
• Vanilla extract - 1 teaspoon
• Egg - 1 large
• Raspberries - 60 grams (fresh or frozen)
• Almond flour - 30 grams
• Butter (melted) - 30 grams
• Coconut oil - 1 tablespoon

Steps

1. Preheat the oven to 160°C (320°F).
2. In a mixing bowl, combine the almond flour and melted butter, then press the mixture into the bottom of a small pie dish or two ramekins to form the crust.
3. In another bowl, beat the cream cheese until smooth, then add the sour cream, erythritol, and vanilla extract. Mix until well combined.
4. Add the egg to the cream cheese mixture and blend until fully incorporated.
5. Gently fold in the raspberries, being careful not to break them too much.
6. Pour the cheesecake filling over the crust in the pie dish or ramekins.
7. Bake in the preheated oven for 30 minutes, or until the edges are set but the center is still slightly jiggly.
8. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 10 minutes.
9. Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours before serving.
10. Serve chilled, optionally garnished with extra raspberries or a dollop of whipped cream.

Nutrition

• Calories: 320
• Protein: 7 g
• Carbs: 9 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 80 mg
• Total Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 12 g
• Water: 0.1 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic diets.
• Rich in healthy fats and protein, promoting satiety.

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