Keto Friendly Raspberry Cheesecake

NUTRITION INFORMATION Servings: 12 Serving Size: 150g

Serves: 12
Carbs per serve: 4.3g

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!