In a food processor add Keto Chow, coconut flour, erythritol (the amount of sweetness is up to you, I used 1/4 cup because I don’t like things super sweet, if you do, add 1/2 cup!!) and baking powder and pulse to combine.
Add in cubed butter, and cream cheese and pulse again until mixture is crumbly.
Beat together eggs and sour cream with a fork or whisk and add to flour mixture, pulse until it all comes together, but not too long.
The dough will be sticky, pull out half and add to wax or parchment paper and make into a round shape
Put another paper on top and press until 1 inch thick, use cutter and make the scones and add to sheet pan with parchment paper.
Repeat with the remaining dough.
Bake on 350 degrees for 20 minutes.
These are even better with a little sugar free raspberry preserves.
We prefer to use Nature's Hollow jams, though the sugar-free Smuckers and the Great Value brand from Wal-Mart are a fairly passable alternative in a pinch.
Satisfy your sweet tooth with a slice of creamy, raspberry cheesecake. A sweet almond crust piled with decadent cheesecake, topped with fresh raspberry topping and whipped cream. Enjoy a luxurious dessert while maintaining your meal plan and fitness goals.
Preheat oven to 350 degrees. Combine melted butter, almond flour, stevia, and vanilla in a small mixing bowl. The crust mixture should stick together in a ball (if your crust is crumbly add more butter).
Grease a small cheesecake pan with coconut oil (I used a 6" pan and only made 1/2 of the recipe). Press crust firmly into the pan. Bake at 350 degrees for 10-15 minutes or until lightly golden brown.
Remove from oven and cool for at least 10 minutes before pouring on the cheesecake filling.
Beat softened cream cheese until fluffy. Add eggs and sweetener; beat until smooth.
Add Raspberry Cheesecake Keto Chow and beat until smooth.
Mix heavy cream and almond or coconut milk. Pour slowly into cheesecake batter while beating; continue to pour cream mixture until batter becomes the right consistency (batter should run but still be thick). Add more milk if needed.
Pour cheesecake batter into pan.
Smooth batter with a spatula and bake in oven for 25 minutes. After 25 minutes, reduce heat to 200 degrees and bake for an additional hour or until fully cooked.
Remove from oven, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
While cheesecake is cooling, heat 1 cup of water and frozen raspberries on stove; mash raspberries with a spoon. Add the Jello package to boiling water and remove from heat. Stir and add 1/2 cup of cool water. Cool in fridge until jello is thick but not completely set. Pour thickened Jello on top of cheesecake and continue to cool in refrigerator.
Combine cream, sweetener, and vanilla. Either beat ingredients (with electric hand mixer) or blend in blender (I love using the blender--it's quick and easy) beat or blend until thick and stiff. Place cream in piping bag and pipe around the edges. If you don't have a piping bag, spoon whipped cream over top and smooth with a spatula.