Keto Desserts: Low-Carb Sweet Treats Collection (Print Version)
Keto desserts and low-carb sweet treats. Enjoy guilt-free treats with this collection of delicious, sugar-free recipes for every craving.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 55 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: Modern
Dietary: Vegetarian, Diabetic-Friendly
# Ingredients:
→ Golden Almond Crust
01 -
1 1/2 cups super-fine almond flour
02 -
1/2 cup unsalted butter, melted
03 -
1/4 cup erythritol, granulated
04 -
1/4 tsp sea salt
→ Velvety Lemon Cheesecake Filling
05 -
24 oz full-fat cream cheese, softened
06 -
1/2 cup erythritol, powdered
07 -
2 large eggs
08 -
1/2 cup heavy cream
09 -
2 tbsp fresh lemon juice
10 -
1 tsp vanilla extract
11 -
1 tsp lemon zest
→ Ruby Raspberry Swirl
12 -
1 cup frozen raspberries
13 -
2 tbsp erythritol, powdered
14 -
2 tbsp water
15 -
1/4 tsp xanthan gum
# Instructions:
01 -
Preheat oven to 325°F. In a medium bowl, combine 1 1/2 cups super-fine almond flour, 1/4 cup erythritol, granulated, and 1/4 tsp sea salt. Stir in 1/2 cup unsalted butter, melted, until well combined. Press mixture evenly into a 9-inch springform pan.
02 -
Bake the crust for 10-12 minutes, or until lightly golden brown. Remove from oven and let cool slightly while you prepare the filling. This forms the delicious base for your Keto Desserts: Delicious Low-Carb Recipe Collection.
03 -
In a small saucepan, combine 1 cup frozen raspberries, 2 tbsp erythritol, powdered, and 2 tbsp water. Simmer over medium heat for 5-7 minutes, mashing berries. Stir in 1/4 tsp xanthan gum until thickened. Remove from heat and set aside.
04 -
For your Keto Desserts: Delicious Low-Carb Recipe Collection, beat 24 oz full-fat cream cheese, softened, until smooth. Gradually add 1/2 cup erythritol, powdered, beating until creamy. Mix in 2 large eggs one at a time, then stir in 1/2 cup heavy cream, 2 tbsp fresh lemon juice, 1 tsp vanilla extract, and 1 tsp lemon zest.
05 -
Pour the velvety lemon cheesecake filling over the cooled almond crust in the springform pan. Dollop spoonfuls of the ruby raspberry swirl over the filling. Use a knife or skewer to gently swirl the raspberry mixture into the cheesecake for a beautiful marbled effect.
06 -
Bake for 30-35 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. This prevents cracking in your Keto Desserts: Delicious Low-Carb Recipe Collection.
07 -
Remove the cheesecake from the oven and let it cool completely on a wire rack. Once at room temperature, cover and refrigerate for at least 4 hours, or preferably overnight, before carefully removing from the springform pan and serving this delightful Keto Desserts: Delicious Low-Carb Recipe Collection.
# Notes:
01 -
For an extra creamy texture and to prevent cracks, consider baking your cheesecake in a water bath. Wrap the springform pan tightly in foil before placing it in a larger pan filled with hot water.
02 -
Store leftover cheesecake covered in the refrigerator for up to 5 days. It also freezes well for up to 1 month; thaw overnight in the fridge before serving.
03 -
Feel free to substitute other keto-friendly berries like blueberries or blackberries for the raspberries in the swirl, adjusting sweetness as needed.
04 -
Ensure your cream cheese is truly softened to room temperature for a lump-free, smooth cheesecake filling. Cold cream cheese will result in a lumpy texture.
# Tools You'll Need:
01 -
9x13 inch baking pan
02 -
Parchment paper
03 -
Large mixing bowl
04 -
Medium mixing bowl
05 -
Electric mixer (stand or hand)
06 -
Small saucepan
07 -
Whisk
08 -
Rubber spatula
09 -
Measuring cups
10 -
Measuring spoons
# Nutrition Facts (Per Serving):
Calories: 592 kcal
Total Fat: 58 g
Total Carbohydrate: 10 g
Protein: 12 g