Raspberry Cheesecake

//Raspberry Cheesecake

Keto Chow Raspberry Cheesecake Red Velvet Cupcakes with Cream Cheese Frosting

The recipe for the Keto Chow Raspberry Cheesecake Cream Cheese Frosting can be found right here.

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Keto Chow Raspberry Cheesecake Red Velvet Cupcakes with Cream Cheese Frosting
Perfect for Valentine's Day, or any day!
Prep Time 15 minutes
Cook Time 25 minutes
Servings
Cupcakes
Ingredients
Prep Time 15 minutes
Cook Time 25 minutes
Servings
Cupcakes
Ingredients
Instructions
  1. Preheat oven to 350 F
  2. Prepare a 12 cup muffin tin by oiling generously or lining with paper cupcake liners
  3. Combine the almond milk, vinegar and vanilla extract and set aside.
  4. In a separate bowl mix together the keto chow, almond flour, coconut flour, cocoa powder, and baking soda
  5. Cream butter until light and fluffy in an electric mixer, Beat in sweetener, Beat in eggs, one at a time.
  6. Beat in half the flour mixture
  7. Slowly mix in the liquid a little at a time so it doesn’t splash out of the bowl
  8. Beat in the remaining flour mixture
  9. Mix in the red food coloring. Add enough coloring to make the batter bright red. The amount needed will depend on what type of coloring you use.
  10. Divide the batter among the prepared muffin cups.
  11. Bake at 350 degrees until slightly firm to the touch and beginning to brown lightly around the edges. About 25-30 minutes
  12. All the cupcakes to cool completely before frosting
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By |2019-03-19T14:02:17-06:00February 8th, 2019|Tags: , , |1 Comment

Keto Chow Raspberry Cheesecake Cream Cheese Frosting

This is just for the frosting. To make the cupcakes visit this page.

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Keto Chow Raspberry Cheesecake Cream Cheese Frosting
Prep Time 5 minutes
Servings
frosted cupcakes
Ingredients
Prep Time 5 minutes
Servings
frosted cupcakes
Ingredients
Instructions
  1. In a large mixing bowl blend the keto chow and heavy cream until smooth.
  2. Beat in the cream cheese.
  3. Then mix in the sweetener.
  4. Beat in the softened butter a few pieces at a time until the mixture is light, fluffy and smooth.
  5. Frost the cupcakes and decorate with raspberries.
Recipe Notes

Yield: 12 frosted cupcakes

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By |2019-05-19T09:06:16-06:00February 8th, 2019|Tags: , , |2 Comments

Keto Chow Raspberry Cheesecake Breakfast Scones

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Keto Chow Raspberry Cheesecake Breakfast Scones
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Scones
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Scones
Ingredients
Instructions
  1. 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.
  2. Add in cubed butter, and cream cheese and pulse again until mixture is crumbly.
  3. 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.
  4. The dough will be sticky, pull out half and add to wax or parchment paper and make into a round shape
  5. 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.
  6. Repeat with the remaining dough.
  7. Bake on 350 degrees for 20 minutes.
  8. These are even better with a little sugar free raspberry preserves.
Recipe Notes

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.

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By |2019-03-19T14:03:34-06:00January 28th, 2019|Tags: , |1 Comment

Keto Chow Donuts

We used a 9 donut mold to make these and it’s been fantastic with any flavor of Keto Chow that we’ve tried. To get the nutrition info I made a recipe in cron-o-meter, which is what we prefer for tracking your food. Recipe originally by Cristy Davis from the Sofa King Facebook group (I think Kristina Wells helped too).

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Keto Chow Donuts
Easy and simple, use just about any flavor Keto Chow to make donuts
Keto Chow Donuts
Prep Time 10 minutes
Cook Time 8 minutes
Servings
donuts (with glaze)
Ingredients
Donuts
Glaze
Prep Time 10 minutes
Cook Time 8 minutes
Servings
donuts (with glaze)
Ingredients
Donuts
Glaze
Keto Chow Donuts
Instructions
  1. Mix all ingredients in a bowl
  2. fill the molds, they will rise quite a lot
  3. microwave for 8 minutes (or less if you want them more moist)
  4. glaze and enjoy!
    Keto Chow Donuts
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By |2019-03-19T14:12:32-06:00September 12th, 2018|Tags: , , , |0 Comments

Raspberry Cheesecake with Keto Chow

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Raspberry Cheesecake
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.
Prep Time 30 minutes
Cook Time 90 minutes
Passive Time 2 hours
Servings
slices
Ingredients
Crust
Cheesecake
Raspberry Topping
Whipped Topping
Prep Time 30 minutes
Cook Time 90 minutes
Passive Time 2 hours
Servings
slices
Ingredients
Crust
Cheesecake
Raspberry Topping
Whipped Topping
Instructions
  1. 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).
  2. 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.
  3. Remove from oven and cool for at least 10 minutes before pouring on the cheesecake filling.
  4. Beat softened cream cheese until fluffy. Add eggs and sweetener; beat until smooth.
  5. Add Raspberry Cheesecake Keto Chow and beat until smooth.
  6. 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.
  7. Pour cheesecake batter into pan.
  8. 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.
  9. Remove from oven, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
  10. 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.
  11. 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.
  12. Cut Cheesecake into 12 slices.
  13. Serve, and try not to eat the entire pan!
Recipe Notes

Nutrition Information

Calories: 332

Fat: 33.1 g

Net Carbs: 4.6 g

Fiber: 1.1 g

Net Carb: 3.5 g

Protein: 6 g

 

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By |2019-03-19T14:12:46-06:00August 3rd, 2018|Tags: , , |3 Comments