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Keto Raspberry Cheesecake

Servings: about 12

Servings: about 12
Ingredients
  • subheading: Crust:
  • 1 Cup Almond Flour
  • 3 tbsp/42g Butter
  • subheading: Filling:
  • 14 Oz Cream Cheese
  • 1 Cup Whipping/Heavy Cream
  • β…“ cup E.d. Smith Raspberry Jam (sweetened with Sucralose)
  • ΒΌ to β…“ cup powdered truvia (I put mine through a processor to make powdered, depends how sweet you want your cake!)
  • subheading: Top:
  • 4 oz fresh raspberries
  • β…“ cup same jam as above
  • Done in a 12" springform pan
Steps
  1. Melt butter and mix in with almond flour until incorporated and crumbly.
  2. Bake in the oven for 7 minutes at 350.
  3. While in the oven use an electric mixer to beat the cream, cream cheese, truvia and jam together.
  4. When crust has cooled, spoon filling into pan on to crust and smooth out.
  5. Add jam to top and spread to edges, then sprinkle on raspberries.
  6. Let set in fridge for an hour and you're done.
Notes
  • Macros:
  • 79g Carbs (62.8g Net Carbs)
  • 296.6g Fat
  • 60.1g Protein
  • Macros (per serving):
  • 6.6g Carbs (5.23 Net Carbs)
  • 24.7g Fat
  • 5g Protein
 

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