Keto White Chocolate and Raspberry Cheesecake
A baked sugar free and grain free white chocolate cheesecake with a homemade raspberry topping
Servings 12
Calories 328.8kcal
Ingredients
- 1 ½ cups almond meal
- 5 tbsp sweetener
- 50 g butter melted
- 100 g sugar free white chocolate
- 500 g cream cheese softened
- 3 eggs
- 1 cup frozen raspberries
- 1 tbsp lemon juice
Instructions
- Combine almond meal and 1 tablespoon sweetener in a bowl. Add melted butter, mix and knead though with your fingers. Press into a greased and lined 25cm spring form cake tin to make the base. Chill in the fridge. Melt white chocolate in a bowl in the microwave. Heat 30 seconds, mix. Repeat and mix until completely melted.
- Combine cream cheese and 3 tablespoons sweetener in a bowl and mix with a stick mixer or similar until smooth. Add eggs and mix again until smooth. Add melted white chocolate and mix through. Pour cheesecake mixture over base and bake in the oven at 160C for 20-25 minutes until firm and set. Run a plastic knife around the edge of the cheesecake and let it cool in the tin. Once cooled, remove from tin carefully and place on a plate or similar.
- Combine raspberries, lemon juice and 1 tablespoon sweetener in a small pot and place on the stove over low heat. Bring to the boil and reduce to a simmer. Stir frequently until the raspberries have broken down and turned into a sauce.
- Spoon the sauce over the top of the cheesecake and spread evenly with the back of a spoon. Place in the fridge overnight or until chilled. Cut into slices and serve.
Notes
Net Carbs - 4.6g
Nutrition
Calories: 328.8kcal | Carbohydrates: 7.5g | Protein: 10.1g | Fat: 28.7g | Fiber: 2.9g | Sugar: 3.2g