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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