KETO RASPBERRY MASCARPONE CHEESECAKE

Description:

Time to share an excellent recipe with all of you. I think there’s around 4g net carbs portion, but best to calculate this yourself by adding up totals for all ingredients and dividing by however many squares you make.

I also switched in some mascarpone instead of the yogurt, and this was excellent. I accidentally used three times as much almond flour as I should have (due to misunderstanding those cup measurements!).

I also made a raspberry jelly (gelatine, truvia) to go on top which worked very nicely.

Excellent results and totally delicious snack.

INGREDIENTS:

For the cheesecake crust:

  • 112 g almond flour
  • 2 tbsp powdered Erythritiol
  • 3 tbsp melted butter

For the cheesecake filling:

  • 450 g softened cream cheese
  • 100 g Swerve or powdered Erythritol
  • 100 g Greek yogurt or sour cream (switched this for mascarpone cheese)
  • 2 eggs at room temperature
  • 0.5 tsp vanilla extract optional

For the raspberry cheesecake topping:

  • 120g frozen raspberries
  • 350g water
  • 50g Swerve or powdered Erythritol
  • 0.5 tsp powdered gelatin

For the cheesecake crust:

Preheat oven to 325F (160C)
Line 8×8-inch square baking dish (9×9 could be used) with parchment (baking) paper. In a bowl combine the almond flour, sweetener and butter. Stir until thick paste is created. Spread over the bottom of the baking dish. Bake for 10 minutes, then let it cool for 10 minutes. Reduce oven temperature to 300F (150C). In the mean time make the cheesecake filling:

Beat the cream cheese and sweetener on medium speed with he paddle attachment for 2 minutes. Scrape down the sides and the bottom of the bowl, then beat for 1 minute. Add the Greek yogurt (or mascarpone), beat until combined. Add vanilla (optional). Add the eggs, one at a time, beating on low speed to incorporate after each addition. Pour the batter over the cheesecake crust and bake at 300F (150C) for 45-60 minutes, until the top is set, but still a little soft in the middle. Turn of the oven and let the cheesecake cool inside for 1 hour. Take it out and cool at room temperature completely.

Refrigerate for at least 2 hours. Then cut into squares.

For the raspberry cheesecake topping:

In a small saucepan, combine the raspberries, sweetener and water. Bring to a simmer, cook for 5 minutes, stirring frequently. Turn off the heat. Strain through a fine mesh strainer. Combine gelatin with 1 tbsp cold water, Let it stand for 5 minutes, then add the mixture to the still warm raspberry puree. Let it thicken a little, then drizzle over the cheesecake bars. If the gelatin thickens the puree completely, warm up over a double boiler or in the microwave and use.

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