Individually served, these cheesecakes are simple, quick, visually stunning, and keto-friendly.
RASPBERRY JAR CHEESECAKE
Category: Dessert
Calorie Count: 500
Macronutrient ratio: Carb-induced calories—6%
Protein: 9 grams Carbohydrates: 8 grams Total Fat: 50 grams
Ingredients
Crust
- 1/2 cup almond flour
- 1 tablespoon butter
- 1/4 teaspoon Cinnamon ground
- 1 tablespoon erythritol
Cheesecake Layer
- 1 cup Cream Cheese full fat
- 1 cup heavy whipping cream
- 2 tablespoons lemon juice
- 1/2 teaspoon vanilla powder
- 1/4 cup powdered erythritol
Topping
- 1/2 cup raspberries crushed
Instructions
- Start by preheating the oven to 350. As that warms, prepare your crust ingredients in a bowl, mixing all of the crust ingredients well before placing the dough on a parchment paper lined baking sheet. Use your hands to press and flatten the dough to create one large cookie, roughly 1/8-inch thick.
- Move to the oven, baking 8-10 minutes (until golden brown), removing from the oven to let cool 10 minutes.
- As that bakes and cools, prepare your cheesecake layer, combining your cheesecake ingredients in a large bowl and beating with a whisk or electric mixer.
- Lastly, when the cookie is cooled, crumble into smaller pieces and layer in the bottom of your 4 jars. Top each with the prepared cheesecake layer and raspberry jam, serving immediately.
Notes
Tools Needed:
- Bowls (2)
- Baking sheet
- Parchment paper
- Whisk or electric mixer
- Jars (4)