Keto Raspberry Cheesecake slice

Name: Keto Raspberry Cheesecake slice
Total time: 2700 s
Yield: 9 servings
Cuisine: British
Ingredients: 1 1/4 cup almond flour; 8 tablespoon melted butter; 2 tablespoons sweetener; 225 gr cream cheese; 1 egg yolk; 1 tablespoons sweetener; 2 teaspoon vanilla; 250 gr frozen raspberries; 2 tablespoons sweetener; 2 tablespoons melted butter; 150 gr pecan nuts; 50 gr almond flour; 1 tablespoons brown sugar sweetner

Alina Ecaterina @alinaecaterina

Keto Raspberry Cheesecake slice

Alina Ecaterina @alinaecaterina

Saved

Ingredients

45min

9 servings

Crust
1 1/4 cupalmond flour
8 tablespoonmelted butter
2 tablespoonssweetener
Cheesecake
225 grcream cheese
1egg yolk
1 tablespoonssweetener
2 teaspoonvanilla
Raspberry layer
250 grfrozen raspberries
2 tablespoonssweetener
Pecan crumble
2 tablespoonsmelted butter
150 grpecan nuts
50 gralmond flour
1 tablespoonsbrown sugar sweetner

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Steps

45min

1

Crust - Mix the almond flour, butter and sweetner together and pre bake for 7 min
2

Cheesecake - mix cream cheese, sweetner, egg yolk and vanilla essence, put aside.
3

Raspberry layer - defrost raspberries at room temperature, add sweetner and crush all together, put aside.
4

Pecan crumble - add all ingredients in a food processor and blitz for a few seconds, until all ingredients form a crumble mixture
5

Add cream cheese on top of the pre baked almond crust.
6

Next layer will be the raspberries layer. Top with the pecan crumble.
7

Bake at 180° for 25 min. Cool at room temperature, then keep in the fridge until next day before portioning.