This berry cheesecake that I made is too good to even describe! I modified a recipe I had seen elsewhere and it turned out great! It’s truly one of my first baking projects where I almost couldn’t remember that it was keto friendly. I actually found myself feeling guilty for “cheating” during a few bites. I realize it’s still on the higher side with 10g net carbs for a decent sized slice, but I think it’s worth it every once in a while for how delicious and decadent it is! And you could always make the serving size smaller to lower those numbers… think bite sized! (In the interest of full disclosure, the raspberry cheesecake pictured is the second time I made this recipe. The first time was with blackberries. Both were incredible! The first one just got eaten too quickly to get any pictures of it.)
Before we get started though, a word about the sweetener. I *highly* recommend starting with a slightly lower amount of sugar substitute than what’s listed in my recipe and tasting before adding more. You don’t want this to be too sweet and that’s really easy to do, so experiment to get the right amount. Also, the less sweetener, the less carbs in the final product. If you are using a sweetener other than the ones I listed in the recipe, please Google the proper conversions so you don’t end up putting way too much of something in the mix. For example, a stevia powder is far more concentrated and adding the amounts below would ruin the cheesecake. As far as liquid sweeteners, I don’t know how those would work in terms of changing the consistency of the batter. Unless you are experienced working with liquids as substitutes, I would try and steer clear.
1/2 cup butter, softened
1/4 cup granulated sugar substitute (I used Splenda brown sugar blend, but a regular sugar sub would be fine)
1/2 cup shredded unsweetened coconut
1/4 cup coconut flour
1/2 tsp baking powder
8 oz cream cheese, softened
¼ cup granulated sugar substitute (I used Truvia baking blend)
3/4 tsp vanilla extract
1 cup raspberries (Any berry would work- strawberries, raspberries, blueberries, etc)
1 tsp granulated sugar substitute (I used Truvia baking blend)
Cream together the butter and sugar substitute. Add the coconut, coconut flour and baking powder, mixing until thoroughly combined. Press into a lightly 8 inch round pan and set aside. I used a foil 8 inch cake pan because I had one in the kitchen, this would also work with a 8x8 or 9x9 square pan. You’re baking time may change accordingly.
Beat the cream cheese and sugar substitute together until smooth. Add the egg and vanilla extract and mix until thoroughly combined. Pour mixture over the crust.
In a small bowl, mash the berries and sugar substitute together with a fork. Drop by spoonfuls over the cheesecake mixture and then swirl it gently with the fork until distributed over the entire top – don’t over mix.
Bake in a 350 degree (F) oven for 25-30 minutes. Remove and chill in refrigerator for at least two hours (overnight is better for the cheesecake to setup) before serving.
Yield: Makes approximately 8 slices (using an 8-inch round pan)
Approximate nutrition info per slice*:
10g net carbs
*Disclaimer: My nutritional information is based on numbers in the MyFitnessPal database. If you are concerned about accuracy, use the "Recipe" function on MFP to calculate your exact creation.