Raspberry Cheesecake with Keto Chow

/Raspberry Cheesecake with Keto Chow

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 |2018-08-14T23:21:47+00:00August 3rd, 2018|Categories: Recipes|Tags: , , |3 Comments

About the Author:

Victoria Jensen has been creating and improving recipes for over 10 years. She is passionate about physical health and loves to explore new food-related concepts in the health and fitness world. Her favorite thing to do is transform dishes she loves into diet-friendly meals. She now is exploring and improving Keto friendly recipes to share! 

3 Comments

  1. Lucie August 7, 2018 at 5:00 pm - Reply

    How many eggs does the recipe use?

    • Victoria Jensen August 7, 2018 at 5:08 pm - Reply

      Two eggs.

  2. Rich Lorimer August 15, 2018 at 4:46 am - Reply

    That looks amazing!

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