🍰 Keto cheesecake with a raspberry coulis and 72% dark chocolate.
The ingredients are very few and you may already have them, so follow the recipe:
To make the recipe a success, you must respect the cooking time and temperature, so follow the steps described below step by step. Likewise, the ingredients must also be carefully measured and prepared before starting the recipe.
- Preparation time: 25 minutes.
- Cooking time: 12 minutes.
- Standby time 5 hours.
- Portions: 12
- Difficulty: Easy
- keywords: keto cheesecake, keto recipes, low carbs recipes.
- 2 Cups Almond flour
- 1/3 Cup Butter
- 3 tablespoon Erythritol
- 1 teaspoon caramel extract
- 800 ml Cream cheese
- 4 eggs
- 1/3 cup cocoa powder
- 3 Tablespoon of Erythritol
- 1 teaspoon lemon juice
- 1040 mg Stevia powder
- 1 Cup Raspberries
- 520 mg Stevia powder
- 2 tablespoon of water
- 1/2 teaspoon lemon juice
Dark chocolate coulis
- 5 Dark Chocolate Pastilles 72% and +
- 1 teaspoon of coconut oil
- Preheat the oven to 375F
- In a bowl, combine all the ingredients for the crust. Grease your 9-inch cake pan and spread the dough well with your hands.
- Bake for about 12 minutes to brown the crust. Set aside.
- In a large bowl, place the cream cheese (softened). With an electric mixer, beat the cheese.
- Add 1 egg and beat for a few seconds. Repeat 1 egg at a time.
- Add the remaining ingredients for the filling and beat for a few seconds. Adjust erythritol or stevia to taste.
- When ready, place in the refrigerator for 5 hours.
- Meanwhile, in a small pot over low heat, place the raspberries, water, stevia, and lemon juice. When the raspberries are crushed, beat with a mixer to obtain a puree. Add water as needed to liquefy your coulis. Reserve
- When ready for assembly. In a double boiler, melt the chocolate and the oil. When ready, coat the cake with chocolate and raspberry coulis.
Cheesecake and raspberry coulis
Content per serving
- Total fat 41g
- Total carbohydrates 9g
- Dietary fiber 4g
- Proteins 12g