Indulge in a dessert that’s not just delicious but also guilt-free! Our Keto White Chocolate Raspberry Cheesecake is the perfect treat for anyone looking to satisfy their sweet tooth without straying from their low-carb lifestyle. With a creamy filling made from rich cream cheese and sugar-free white chocolate, paired with the tartness of fresh raspberries, this cheesecake is sure to impress your family and friends. Whether you're hosting a gathering or simply treating yourself, this decadent dessert will have everyone asking for seconds. Ready to dive into the world of keto-friendly desserts? Let’s get started on this irresistible recipe!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: Keto
Serves: 8 servings
Ingredients
- 1 ½ cups almond flour
- ½ cup erythritol
- ½ cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- ½ cup white chocolate chips, sugar-free
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 325°F (163°C). This will ensure that your cheesecake bakes evenly and sets properly.
- In a mixing bowl, combine 1 ½ cups of almond flour and ½ cup of erythritol. Mix well to ensure that the erythritol is evenly distributed throughout the almond flour.
- Pour in ½ cup of melted unsalted butter and mix until the mixture resembles wet sand. This will form the crust of your cheesecake.
- Press the almond flour mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Make sure to pack it tightly to prevent it from crumbling after baking.
- Bake the crust in the preheated oven for about 10-12 minutes, or until it is lightly golden. Remove from the oven and allow it to cool while you prepare the cheesecake filling.
- In a large mixing bowl, beat 3 packages (8 oz each) of softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add ½ cup of sugar-free white chocolate chips to the cream cheese and continue to mix until well combined. If desired, you can melt the white chocolate chips in a microwave-safe bowl before adding them for a smoother consistency.
- In a separate bowl, whisk together 3 large eggs and 1 tsp of vanilla extract. Gradually add this egg mixture to the cream cheese mixture, mixing on low speed until just combined. Be careful not to overmix, as this can introduce too much air into the batter.
- Gently fold in 1 cup of fresh raspberries into the cheesecake batter, ensuring they are evenly distributed without breaking them apart too much.
- Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- Bake the cheesecake in the oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will continue to set as it cools.
- Once baked, turn off the oven and crack the oven door open. Allow the cheesecake to cool in the oven for about 1 hour. This helps prevent cracks from forming on the surface.
- After the cheesecake has cooled, remove it from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours, or overnight for best results.
- Before serving, carefully run a knife around the edge of the springform pan to loosen the cheesecake. Release the sides of the pan and remove them.
- Slice the cheesecake into 8 servings and serve chilled. Enjoy your delicious Keto White Chocolate Raspberry Cheesecake!
Tips
- Use Room Temperature Ingredients: Make sure your cream cheese is softened to room temperature before mixing. This will help you achieve a smooth and creamy texture without lumps.
- Don’t Overmix the Batter: When adding the eggs to the cream cheese mixture, mix on low speed and just until combined. Overmixing can introduce too much air, leading to cracks in your cheesecake.
- Cool Gradually: After baking, allow the cheesecake to cool in the oven with the door cracked open. This gradual cooling helps prevent cracks from forming on the surface.
- Chill for Best Results: For the best flavor and texture, refrigerate your cheesecake for at least 4 hours, or overnight if possible. This allows the flavors to meld beautifully.
- Garnish Creatively: Before serving, consider garnishing your cheesecake with a few fresh raspberries or a drizzle of sugar-free chocolate sauce for an extra touch of elegance.
Nutrition Facts
Calories: 485kcal
Carbohydrates: 8g
Protein: 12g
Fat: 45g
Saturated Fat: 25g
Cholesterol: 155mg
