Tips About Life:Keto Raspberry Swirl Cheesecake

Here’s a truly spectacular and easy low-carb dessert. And yes, it’s gluten free, grain free, LCHF, keto and sugar free. Keto Raspberry Swirl Cheesecake – You must try this recipes.

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Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 10

Ingredients

Raspberry Swirl Cheesecake Base

50 g butter melted
130 g almond meal/flour
1 egg
1 tsp dried ginger (optional)
3 tbsp granulated sweetener of choice or more to taste

Raspberry Swirl Cheesecake Filling

500 g cream cheese NOT spreadable
4 tbsp granulated sweetener of choice or more to taste
125 ml heavy cream
3 eggs – medium lightly beaten
3 tsp vanilla to taste

Raspberry Swirl

200 g raspberries fresh or frozen
3 tbsp granulated sweetener of choice or more to taste

Instructions

Raspberry Swirl Cheesecake Base

Place all the ingredients for the cheesecake base in a mixing bowl and mix well.
Place the cheesecake base into a lined pie dish. Press the base down with the back of a spoon or using parchment paper, press down gently.
Bake at 180C/350F for 10 minutes, or until golden.

Raspberry Swirl Cheesecake Filling

Place all the ingredients in a mixing bowl. Using a stick blender, process with the blade attachment until lump free. You may also use a blender to do this step.
Pour the cheesecake filling onto the cooked cheesecake base. Add the raspberry swirl (see below). Gently swirl the cheesecake filling and the raspberry puree together.

Raspberry Puree

Pulse/blend the berries and sweetener together using a stick blender. Pour HALF the raspberry puree over the cheesecake filling in large circles. Swirl together gently.
Bake at 180C/350F for 20 minutes, or until cooked in the centre. Push a fork into the middle to test.
Serve the raspberry swirl cheesecake with extra raspberry puree.

Nutrition Facts

Calories 363 Calories from Fat 306

Total Fat 34g

Total Carbohydrates 7g

Dietary Fiber 2g

Sugars 3g

Protein 8g

Recipe By Diana

Photo Credit By Shutterstock

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