This amazing Keto Raspberry cheese pie has a creamy filling and sugar-free frosting.
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.
keywords: Keto Raspberry cream cheese pie, cream cheese pie.
Difficulty: Easy
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Crust Ingredients :
- 2/3 cup finely chopped pecans
- 1 cup Almond Flour
- 1/2 cup coconut flour
- 1/2 cube of butter melted
- 2 to 3 Tablespoons of water
Crust Method :
- Mix all together until moist and crumbly then press into 9 inch pie pan.
- Bake at 350 for 15 mins.
- Make sure it doesn’t burn which can happen easily with nuts.
Filling Ingredients :
- 1 – 8 ounce package of cream cheese softened
- 2 teaspoons vanilla
- 1/2 cup of monkfruit sweetener
- tablespoon of water.
Filling Method :
- Then so it wouldn’t be gritty, warmed in the micro for about 30 seconds and stirred until sweetener dissolved and cooled.
- Mix that with the cream cheese until smooth.
- Whip one cup of heavy whipping cream until you get a nice peak then fold the whipped cream into cream cheese mixture.
- Spread into cooled pie crust and chill.
TOPPING Ingredients :
- 1 cup monkfruit sweetener
- 3 tablespoons of Almond Flour to thicken
- 3 Tablespoons water
- 2 1/2 cups of frozen or fresh raspberries (divided)
TOPPING Method :
- In a small saucepan, combine sugar and almond flour.
- stir in water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Transfer to a bowl; refrigerate until chilled.
- Spread topping over filling.
- Garnish with remaining berries and more whipped cream.
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