Almond Cheesecake Rasberries
Elegant and beautiful...healthy protein rich snacks.
Ketosert
Yields 8 slices (macros per slice)
NET CARBS: 2.5g
FIBER: 2.9g
PROTEIN: 7.3g
FAT: 22.0g
CALORIES: 235
Ingredients
INGREDIENTS:
A
2 large eggs at room temperature
½ teaspoon (3mL) almond extract
½ teaspoon (3mL) vanilla extract
¼ cup (50g) sweetener of choice
¼ cup (60g) melted salted butter
1 cup (100g) blanched almond flour
1 teaspoon (4g) baking powder
B
4 ounces (115g) cream cheese at room temperature
2 tablespoons (25g) sweetener of choice
1 large egg at room temperature
1 teaspoon (5mL) vanilla extract
-
¼ cup (25g) blanched almond flour
2 tablespoons (25g) sweetener of choice
1 tablespoon (15g) softened salted butter cut into cubes
½ cup (65g) fresh or frozen raspberries
almond flakes
Cocoa nibbs
Cake
Preparation
STEPS:
A - mix all ingredients and lay at the bottom pf 6" sprigform
B - beat cream cheese and other ingredients and paur over dough.
Place rasberries on top of cream cheese
Make strusel and cover the rasberries with almond flakes.
Bake at 325°F (163°C) for 40-50 minutes until edges are brown and middle is slightly jiggly.
Let it cool and refrigerate for at least 2 hours before serving.