Keto Raspberry Cheesecake Recipe –
Keto Raspberry Cheesecake Recipe
I made these low carb and keto mini cheesecakes for my family in Nashville. Though I had been wanting to make a Low Carb Keto Raspberry Cheesecake Recipe for a while but the ones I saw always seemed very involved and needed a special pan. I thought my readers would like a more simplified version that is keto and doesn’t have a lot of carbs or sugar.
And the good thing is that these are portable and individually portioned. I know Paleo people don’t eat dairy but many people do include high quality sources on occasion so this is good option if you use organic cream cheese. Many people who read my blog follow a ketogenic lifestyle which is a little more lenient on the dairy. Here is a great guide on getting started on a real food ketogenic plan.
Keto Raspberry Cheesecake Recipe
This Primal, Low carb and Keto Raspberry Cheesecake Recipe taste better than the traditional version full of sugar and carbs. Smooth cheesecake filling and almond flour crust goes great with raspberry sauce. With only 2.5 g carbs per mini-cheesecake, these are perfect dessert to take on parties for ketogenic dieters!
Ingredients
- 2 eggs pastured get them here
- 2 8 oz packages cream cheese room temperature (try to use organic)
- 1 teaspoon vanilla extract
- 2 scant teaspoons stevia powder extract
- or organic birch xylitol 3/4 cup
- or confectioners swerve 3/4 cup
- 1/4 teaspoon ground nutmeg optional, use organic one
For the Crust:
- 1 cup blanched almond flour
- 1/4 cup golden ground flax
- 1/4 cup melted butter try to use grass fed butter
- or coconut oil
- 1/4 teaspoon sea salt
- 6 oz raspberries for topping (optional)
Instructions
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Preheat the oven to 350 degrees.
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Mix the eggs, cream cheese, vanilla, nutmeg in a bowl with a whisk until combined.
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Mix the almond flour, flax, butter and sea salt in another bowl until well combined.
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Line a muffin pan with liners.
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Place 1/4 inch of the nut mixture into the bottom of each muffin pan, using fingers to spread it evenly.
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Bake the crust for 5 minutes and remove from the oven.
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Spoon the cheese mixture into each muffin cup until it is about 3/4 full.
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Bake the cheesecakes for 20 minutes.
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Remove from the oven and let cool then transfer to the refrigerator for one hour to cool.
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Mash the raspberries with a fork until it becomes a sauce.
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Place the cheesecakes on a plate, top with a sauce and enjoy.
Update:
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I made these again and used 1 scant teaspoon stevia extract and 1/2 cup confectioners swerve and they were delicious.
Recipe Notes
Net Carbs: 2.5 g
Nutrition facts based on 12 mini cheesecakes
Try my other Low Carb, Keto and Paleo Cakes and Muffins and Brownie Recipes that I am sure you will love:
Looking for more healthy ketogenic recipes?
This book so great because it is easy to read, logically laid out and full of hints and tips the whole way. Plus the author knows so much because she lost so much weight with the plan in this book.
More Info Here!
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