Serves 10This Low-Carb Raspberry Swirl Cheesecake is a no-bake refrigerator cheesecake that is simple to whip up. It makes a perfect for people on low-carb, gluten-free, grain-free, ketogenic, diabetic, LC/HF, and Banting diets.

For the crust

  1. 3/4 cup super fine almond flour
  2. 3 Tablespoons stevia/erythritol granulated sweetener
  3. 1/2 teaspoon baking powder
  4. pinch of salt
  5. 1 teaspoon vanilla extract
  6. 3 Tablespoons butter

For the filling

  1. 2/3 cup stevia/erythritol granulated sweetener
  2. 1 envelope unflavored gelatin
  3. 1 cup boiling water
  4. 3 8-ounce packages cream cheese
  5. 3/4 cup sour cream
  6. 1 Tablespoon lemon juice
  7. 1 Tablespoon vanilla extract
  8. 2 teaspoons lemon zest

For the raspberry swirl

  1. 3 Tablespoons stevia/erythritol granulated sweetener
  2. 1/4 teaspoon xanthan gum
  3. 2 Tablespoons water
  4. 1 Tablespoon lemon juice
  5. 3/4 cup frozen raspberries

For the crust

  1. Preheat oven to 375º Fahrenheit. Line a 9″ round springform pan with parchment paper.
  2. In a medium bowl, whisk together the almond flour, stevia/erythritol sweetener, baking powder and the pinch of salt.
  3. Stir in the vanilla extract. Cut in the butter using a pastry blender or a whisk. Transfer mixture into the prepared springform pan and press to form an even layer on the bottom of the pan. Do not cover the sides of the pan.
  4. Bake crust for 8-10 minutes or until beginning to brown. Remove from oven and allow to cool.

For the filling

  1. In a small bowl, whisk together the stevia/erythritol blends and the unflavored gelatin. Whisk in 1 cup of boiling water and continue whisking until gelatin is completely dissolved.
  2. In a large bowl, beat cream cheese and sour cream until soft and fluffy. Beat in the lemon juice, vanilla extract, and lemon zest.
  3. Gradually beat in the gelatin mixture. Refrigerate about 45 minutes or until thickened, stirring 2 or three times during this time.

For the raspberry swirl

  1. In a small saucepan, whisk the stevia erythritol blend and the xanthan gum together. Gradually whisk in the water and the lemon juice. Stir in raspberries. Place mixture over medium-low heat, whisking frequently. When mixture just reaches a simmer, remove from heat and allow to cool before assembling the cake.

To assemble

  1. Pour half of the cream cheese mixture over the crust in the springform pan. Spoon half of the raspberry mixture over it and swirl gently using a butter knife. Pour remaining cream cheese over the raspberry swirls. Spoon the rest of the raspberry mixture on top and swirl with a butter knife. Cover the springform pan and refrigerate overnight.

Per Serving

  1. Calories- 368
  2. Total Fat-35g
  3. Total Carbs-7g
  4. Dietary Fiber-2g
  5. Protein-7g
  6. Net carbs- 5g
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