Keto Cheesecake with Raspberry Swirl
A creamy, low-carb cheesecake with a vibrant raspberry swirl, perfect for satisfying sweet cravings without the guilt.
Ingredients
For the Crust
- 1 cup almond flour
- 3 tbsp ground golden flax meal (or more almond flour) Alternative option
- 3 tbsp whey protein powder (or more almond flour) Alternative option
- 2 tbsp low carb sugar (or Swerve Granulated) Alternative option
- 1/4 tsp salt
- 1/8 tsp cinnamon
- 6 tbsp butter, melted
For the Cheesecake Filling
- 24 oz full fat cream cheese Softened
- 3/4 cup low carb sugar (or Swerve Granulated) Alternative option
- 1/2 cup sour cream
- 1 tsp vanilla
- 1/2 tsp stevia glycerite
- 3 large eggs, slightly beaten
- 2 drops red food coloring (optional) For color enhancement
- 1/2 cup Sukrin Strawberry Raspberry Jam (or your favorite no added sugar jam)
- 3/4 cup heavy cream
- 3 tbsp low carb sugar (or Swerve Granulated) Alternative option
- 12 pieces fresh raspberries For garnish and swirl
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Prepare a springform pan by greasing it lightly.
Low Carb Cheesecake Crust
- In a mixing bowl, combine almond flour, ground flax meal, whey protein powder, low carb sugar, salt, and cinnamon.
- Add melted butter and mix until the crust resembles wet sand.
- Press the mixture firmly into the bottom of the springform pan.
Keto Cheesecake Batter
- In a separate bowl, beat the cream cheese until smooth.
- Gradually add the low carb sugar, sour cream, vanilla, and stevia glycerite.
- Mix until combined, then add the eggs one at a time, mixing on low.
Procedure
- Pour the cheesecake batter over the prepared crust.
- In a small bowl, gently mix the strawberry raspberry jam with a few fresh raspberries.
- Swirl the mixture into the cheesecake batter.
Bake
- Bake in the preheated oven for about 45-55 minutes or until the edges are set but the center is slightly jiggly.
Serve
- Let the cheesecake cool completely before refrigerating for at least 4 hours.
- Once set, slice and serve chilled, adorned with additional raspberries or a light dollop of whipped cream for an extra touch.
Notes
Store leftovers in an airtight container in the refrigerator for up to a week. For freezing, wrap individual slices in plastic wrap and store in a freezer-safe container.