Low Carb KETO Raspberry Cheese Cake
Refreshing sugar free and gluten free raspberry cheesecake so delicious nobody can tell it is a sugar free low carb Keto cake. Fresh raspberries and pecan crust makes it a healthy choice as well. This cake is the perfect cake when serving to a mixed group of people where some are on the ketogenic diet and some are not. Nobody will be able to tell it is not made with sugar!
If you are in need of a birthday cake or something to serve at a holiday party, this is a safe cake to make. It is also perfect for people with gluten allergy or diabetics.
Only healthy ingredients are used in this recipe, it is rated A for the Ketogenic diet and 1 serving has only 4 net carbs! Not bad for a tasty party treat!
Ingredients (12 Servings):
- 12 oz. fresh raspberries (340g)
- 1/2 cup + 3 tbsp. Monk Fruit Sweetener by
- 2 cups of water
- 2 envelopes Unflavored Gelatin (1/2 oz or 14g)
- 1 3/4 cups chopped pecans
- 6 tbsp. melted butter (90g)
- 8 oz. room tempered plain cream cheese (226g)
- 3/4 cup full fat sour cream (2 dl.)
- 3/4 cup heavy whipping cream (2 dl.)
- 1 tsp. vanilla essence
- 7-10 tbsp. Swerve Confectioners Sugar (depending on how sour/sweet the berries are)
Suggested decorations - not included in the macros:
- whipping cream, raspberries, pecans or other decorations (optional).
You will also need:
- Round Spring Cake Form (about 9" in diameter)
- Parchment Paper
- Electrical Mixer
1. Add raspberries and 1/2 cup monk fruit to a casserole and bring to a boil while crushing the raspberries. Turn the temperature down to medium low and let simmer for 15 minutes.
2. To a separate bowl add 2 cups of cold water and add the unflavored gelatin (as instructed on the package).
3, Strain the raspberries through a mesh strainer and into the clear jello water - you can scrape the bottom of the strainer with a tbsp. to help get all the liquid through. Divide the jello into two equal parts.
4. Set your oven to 350F degrees (180 celcius).
5. Add the pecans to a bowl or zip lock bag and crush them. I use a bowl and a mortar, but you can use anything (bottom of a mug etc.). They are pretty easy to crush. You don't want to crush them into a flour like consistency, you want at least a few small pieces so that it gets a little crunchy.
6. Add 3 tbsp. monk fruit sweetener and 6 tbsp. melted butter to the nuts and stir to combine them well.
7. Add the nut mass to the cake form and pat it out/down with a spatula. Make sure the "seam" where the sides meets the bottom is covered.
8. Bake at 350F for 15 minutes. Then let it cool in the form.
9. When cool take a thin knife and slide around the inside of the ring, then remove the ring. Slide a knife between the paper and crust to make sure nothing is stuck then lift the crust onto a serving platter. Put the ring back on (without the bottom part).
10. Whip the cream using an electrical mixer. You want soft peaks to form, but careful not to over whip, so slow down the speed in the end.
11. In a separate bowl mix together the room tempered cream cheese, swerve confectioners sugar, sour cream, vanilla essence, and the raspberry sauce with foam from the refrigerator. I use an electrical mixer for this. Lastly using low speed on the mixer you add the whipped cream and mix only until evenly combined.
12. Pour the mixture on top of the crust and refrigerate until set - about one to two hours. When set add the second batch of raspberry sauce (the one not refrigerated). Refrigerate until set, about two hours. Slide a thin knife around the inside of the ring before removing.
I think it looks good without any decorations, but you can use raspberries, cream, or pecans to decorate (or you may have other decorating ideas!).
I am not good at decorating cakes, sorry! I can picture in my head a nicely decorated cake with raspberries, some whipped cream and perhaps some pecan halves or shaved chocolate. But when I try to do it, it turns out like this ha ha! Have fun trying to decorate! Please note decorations are not included in the macros.