Keto Friendly Raspberry Cheesecake

INGREDIENTS

⅔ cup FreshLife Almond Flour

⅔ cup FreshLife Coconut Flour

100g butter, melted

⅓ cup stevia or natural sweetener

750g cream cheese, room temperature

500g sour cream, room temperature

2 tsp vanilla extract

3 size 7/8 eggs

1 cup fresh or frozen raspberries

METHOD

• Preheat your oven to 160 degrees celsius fan bake. In a bowl, combine the almond flour, coconut flour, melted butter and 2 tablespoons of stevia. Once mixed, press into the base of a round, springform cake tin and refrigerate.

• In a clean mixing bowl, use an electric beater to mix the cream cheese until smooth. Add the sour cream and mix until incorporated, followed by the remaining stevia and vanilla.

• Beat the eggs into the cream cheese one at a time. Once fully incorporated, add half of the raspberries and beat until dispersed through the filling.

• Spoon the cheesecake mixture into the tin, and spread out with a spoon. Scatter the remaining raspberries onto the cheesecake and press into the surface.

• Wrap the base of the cake tin tightly with tin foil, then place it into a roasting dish. Pour boiling water into the dish until it reaches a third of the way up the side of the cake tin, then carefully place into the oven and bake for up to 1 hour and 20 minutes or until the cheesecake has set with a slight wobble.

• Remove from the oven and leave to cool until room temperature, then refrigerate for a few hours or until cold. Serve sliced, and enjoy!

NUTRITION INFORMATION
Servings: 12
Serving Size: 150g