Adventures in full fat, low carb and real food.

Adventures in full fat, low carb and real food.

LCHF Raspberry Cheesecake

So far my recipes on here have been all practical. Here’s a fun one.

Cheesecake. Doesn’t it just bring a grin to your face. It’s such a comfort food and, with some tweaks, it’s a great LCHF treat too.

You should make your own call about how much sweetener you add to this. If you start with a higher amount and then bring it gradually down each time, then it’s easier than jumping straight off the deep end.

 

Print Recipe
LCHF Raspberry Cheesecake
Course Dessert, Snack
Prep Time 20 minutes
Cook Time 5 minutes
Servings
Ingredients
Base
Filling
Topping
Course Dessert, Snack
Prep Time 20 minutes
Cook Time 5 minutes
Servings
Ingredients
Base
Filling
Topping
Instructions
  1. Melt butter in a pan over a medium heat.
  2. Add almond flour and toast for a few minutes. They should go golden but be carefully because it can start to burn quickly after that.
  3. Press into a dish or individual moulds. Put into the fridge to cool and harden.
  4. Put frozen raspberries into a pan with water and sweetener. Cook over a low heat for 5 mins to defrost.
  5. Use a spoon to smash up the raspberries.
  6. Make up gelatine according to instructions on packet. Add to pan (make sure it's off the heat when you do). Stir in well and leave aside to cool.
  7. Mix cream cheese, cream and sweetener in a bowl using an electric mixer until thick and fluffy.
  8. Put filling into dish on top of base. If you're making this for company then, you know, be neat. If not, then dump it on thick and don't worry about it. Put into the fridge for 15 minutes to firm up.
  9. Spoon raspberry topping onto the dish or dishes (see previous note about neatness). Put into the fridge for a couple of hours to set fully.
  10. Try to resist eating them until they've set. I know, it's hard but it'll be worth it. These are even better the next day after the topping has done that thing where it blends into the filling.
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