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
- 3/4 cup super fine almond flour
- 3 Tablespoons stevia/erythritol granulated sweetener
- 1/2 teaspoon baking powder
- pinch of salt
- 1 teaspoon vanilla extract
- 3 Tablespoons butter
For the filling
- 2/3 cup stevia/erythritol granulated sweetener
- 1 envelope unflavored gelatin
- 1 cup boiling water
- 3 8-ounce packages cream cheese
- 3/4 cup sour cream
- 1 Tablespoon lemon juice
- 1 Tablespoon vanilla extract
- 2 teaspoons lemon zest
For the raspberry swirl
- 3 Tablespoons stevia/erythritol granulated sweetener
- 1/4 teaspoon xanthan gum
- 2 Tablespoons water
- 1 Tablespoon lemon juice
- 3/4 cup frozen raspberries
For the crust
- Preheat oven to 375º Fahrenheit. Line a 9″ round springform pan with parchment paper.
- In a medium bowl, whisk together the almond flour, stevia/erythritol sweetener, baking powder and the pinch of salt.
- 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.
- Bake crust for 8-10 minutes or until beginning to brown. Remove from oven and allow to cool.
For the filling
- 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.
- In a large bowl, beat cream cheese and sour cream until soft and fluffy. Beat in the lemon juice, vanilla extract, and lemon zest.
- 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
- 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
- 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
- Calories- 368
- Total Fat-35g
- Total Carbs-7g
- Dietary Fiber-2g
- Protein-7g
- Net carbs- 5g