Cheesecake with Raspberry Sauce (Keto, GF, Vegetarian, Low-Iron)
This cheesecake with raspberry sauce is so good! It's sugar-free and low-carb, but full of flavor. It's a rich and decadent dessert that will satisfy even the biggest sweet tooth!
Servings 12 Slices
Calories 479kcal
Ingredients
Crust:
- 8 Ounce Walnuts
- ¼ Cup Erythritol
- 6 Tablespoon Butter
- ¾ Teaspoon Cinnamon
Filling:
- 2 Pound Cream Cheese 4-8oz. pkgs.
- ¼ Teaspoon Salt
- 1 Cup Erythritol
- 1 Teaspoon Stevia Glycerite
- 1 Tablespoon Vanilla Extract
- 4 Eggs
- 1-¼ Tablespoon Lemon Juice
Raspberry Sauce:
- 12 Ounce Frozen Raspberries
- ½ Tablespoon Xanthan Gum
- ½ Cup Water
- ⅓ Cup Erythritol
- ½ Teaspoon Vanilla
Instructions
Crust:
- Mix all ingredients together and press into a 10″ springform pan.
- Bake for 10-15 minutes at 350 degrees. Check often to ensure the crust doesn't burn.
Filling:
- Combine salt, erythritol, stevia, vanilla extract, eggs, and lemon juice and beat till smooth. Set aside.
- In a large bowl add 1 package of cream cheese at a time and cream till smooth.
- Gradually add egg mixture and beat till it is mixed well.
- Pour into a springform pan and bake at 350 degrees for about 1 hour. ( Put foil under the pan to catch drippings.)
Raspberry Sauce:
- In a small saucepan stir together xanthan gum and erythritol.
- Add water and 1 cup of frozen raspberries. (set remaining berries aside)
- Cook over medium-high heat, stirring constantly until the mixture begins to boil.
- Cook mixture for an additional minute and then remove from heat.
- Stir in vanilla. Let stand until cooled.
- Stir in remaining berries and chill for at least 1 hour.
- Spread sauce over cheesecake before serving. Any remaining sauce can be served on the side.
Nutrition
Calories: 479kcal | Carbohydrates: 11g | Protein: 10g | Fat: 46g | Fiber: 3g | Net Carbohydrates: 7g
