Print
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!
Course Dessert
Cuisine French
Diet Diabetic, Gluten Free
Prep Time 45 minutes minutes
Cook Time 1 hour hour
Total Time 1 hour hour 45 minutes minutes
Servings 1 Cheesecake
Calories 705 kcal
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
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.
Calories: 705 kcal | Carbohydrates: 16 g | Protein: 14 g | Fat: 68 g | Fiber: 5 g