This guilt-free, low-carb cheesecake features a crunchy almond and walnut crust, a silky cream cheese filling, and a tangy fresh raspberry topping. It’s the perfect satisfying treat for anyone on a keto journey!
Ingredients
For the Crust:
Almonds & Walnuts (roughly chopped/blended)
Melted Butter
Ground Clove & Cinnamon
Vanilla Extract
Keto-friendly Sweetener (e.g., Erythritol or Stevia)
For the Filling:
Full-fat Cream Cheese
Keto-friendly Sweetener
Heavy Cream
For the Topping:
Fresh Raspberries
Keto-friendly Sweetener
Citric Acid (a pinch)
Vanilla Extract
Gelatin (to set)
Instructions
Prepare the Crust: Pulse the almonds and walnuts in a food processor (don’t overmix!). In a bowl, combine the nuts with melted butter, clove, cinnamon, vanilla, and sweetener. Press the mixture firmly into the bottom of a cake pan and bake until set. Let it cool completely.
Make the Topping: In a saucepan, simmer the raspberries with sweetener and citric acid. Press the berries down as they cook. Stir in vanilla extract and gelatin. Remove from heat and let it cool.
Whip the Filling: In a large bowl, whisk the cream cheese and sweetener until smooth. Slowly add the heavy cream and continue whisking until thick and fluffy.
Assemble: Spread the cream cheese filling evenly over the cooled crust. Pour the cooled raspberry topping over the cream layer and smooth it out.
Chill: Refrigerate for at least one hour (or until set). Slice into 8 pieces and enjoy!
Nutrition (Per Slice)
Calories: ~280 kcal
Net Carbs: ~4g
Protein: ~6g
Fat: ~26g