Raspberry Cheesecake Cubes – Sugar-free, Keto, Gluten-free, Low-carb Dessert

This sugar-free keto raspberry cheesecake tastes just like the real thing! It is perfectly creamy, gluten-free, low-carb dessert full of flavor. And the best is that it’s so easy to make. With almond flour crust, smooth filling and refreshing raspberry sauce, these cubes are great for an everyday dessert.

Raspberry Cheesecake

Raspberry Cheesecake Cubes – Recipe

The recipe makes 16 cubes (servings). Nutritional value (per serving): 178 Calories, 16.6 g Fat, 3 g Net Carbs, 5 g Protein.

Ingredients that you need:

For the cheesecake crust:

  • 1 cup almond flour (blanched)
  • 2 tbsp. Erythritol (powdered)
  • 3 tbsp. melted butter (unsalted)
  • ½ tsp. vanilla extract

For the cheesecake filling:

  • 16 oz. cream cheese
  • ½ cup Erythritol (powdered)
  • ½ cup Greek yogurt or sour cream
  • 2 eggs (room temperature)
  • ½ tsp. vanilla extract

For the raspberry cheesecake topping:

  • 1 cup fresh raspberries (or frozen)
  • 2 tbsp. water
  • Erythritol (powdered) to taste

Preheat the oven to 350 degrees F (180 degrees C). Line 8×8-inch square baking dish (9×9 also can do) with parchment paper.

To make the almond flour cheesecake crust, stir the almond flour, melted butter, erythritol, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly. Press the dough into the bottom of the prepared pan. Then bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.

Meanwhile, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy. Beat in the eggs, one at a time. Finally, mix in Greek yogurt or sour cream and vanilla extract. Note: Keep the mixer at low to medium the whole time. Too high speed will introduce too many air bubbles.

Pour the filling into the pan over the crust. Smooth the top with a spatula. Then bake for about 45-55 minutes, until the center is almost set, but still jiggly.

Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge. Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set.

While the cheesecake is cooling, prepare raspberry topping. In a saucepan, simmer 1 cup fresh raspberries with 2 tablespoons water and sweetener to taste, for 5-10 minutes, breaking the berries with a spatula. You can add additional water to dilute to your liking.

Wait until the topping is cooled, and pour over the cheesecake. Smooth it out using a spatula.

Serve and enjoy this delicious dessert.

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