Keto/low carb cheesecake with raspberry sauce

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We are able to’t get sufficient cheesecake – ever! Our new Keto/Low Carb Cheesecake recipe is a remake of a household favourite that we predict you’re gonna love.  A silky-smooth vanilla and lemon filling, topped with sweetened bitter cream and surrounded by our almond flour and pecan crust, is fabulous both with or with out our keto/low carb jam and berry sauce drizzed on prime (utilizing sugar substitute erythritol) All for five web carbs per slice together with the sauce!

The unique crust was made with 3 cups of crushed Rice Krispies, which alone comprises over 71 web carbs! We additionally changed the white sugar with Swerve brown sugar substitute for an extra financial savings of fifty web carbs. And that’s only for the crust! As a substitute, we use almond flour, chopped nuts, Swerve brown, a little bit cinnamon, stirred with melted butter to create our scrumptious, low carb crust.

The filling takes lower than 2 minutes to arrange. We beat collectively cream cheese, eggs, powdered erythritol, and a little bit vanilla extract and contemporary lemon juice till {smooth}, then pour into the cooled crust earlier than baking at 375 for 20 minutes.

The sweetened bitter cream prime layer completes the trifecta of flavors and textures of this straightforward to make, irresistible dessert. Mix bitter cream, powdered erythritol, and a teaspoon of vanilla extract, and unfold the combination excessive of the cheesecake. Bake 5 extra minutes. Take away from the oven and refrigerate for no less than 4 hours.

In case you’re into raspberry sauce drizzled excessive, use our keto/low carb jam and berry sauce. We use frozen berries, erythritol, a pinch of salt and a tablespoon of butter to provide a really low carb and luscious sauce.

In case you’re a cheesecake lover like we’re, attempt a few of our favourite keto/low carb cheesecake and pie recipes by clicking on the hyperlinks beneath.

Keto Pumpkin Swirl Cheesecake

Angel Cheesecake Pie

Keto Key Lime Pie




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