Keto Chocolate Raspberry Cheesecake Recipe – Delicious and Decadent

This weeks recipe is a delicious and decadent Keto Chocolate Raspberry Cheesecake. Guarantied to be a hit at any upcoming holiday event, and your friends and family wont know it’s keto/low carb friendly.

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Keto Chocolate Raspberry Cheesecake

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Foreign Stillness fills the knife it’s Christmas I went to Wonderland snowball in each hand Take Me Away Christmas day there’s joy in the air families near thanks for this past year hi guys welcome back to CJ’s keto kitchen I’m Sarah and if you are looking for home style recipes make ketogenic think you have come to the right Channel

And tonight I’m going to be making something very special for Christmas dinner or any other time of year and it’s going to be keto chocolate raspberry cheesecake so come along with me and let’s get started what a place a green red the light glimmering silver White

You Dazzle us all from Big to smoke so you need one cup of Frozen or fresh raspberries and about a quarter of a cup of water and two tablespoons of natural sweetener and you want to cook that for about five to ten minutes and then I’m going to put this through my food

Processor and strain it so now I’m sieving the seeds out of our raspberries this takes a little bit of time but it will give you a very smooth raspberry sauce if you don’t mind the seeds then you don’t need to do this so you are going to need a springform

Pan for this if you don’t have a springform pan you could use a cake pan but something with a high side is recommended mine is eight inches and in the bottom I have put a piece of parchment paper so all you have to do for that is just unclamp and remove the

Bottom section draw a circle with a pencil and cut it to fit and that helps in getting your cheesecake crust out when it’s time you are also going to need to preheat your oven to 350 degrees so what we are going to do first is we

Are going to make our crust and we need to do this first because it’s going to bake for a few minutes by itself and so we need to begin with one and three quarters cups of almond flour and I already have that in my small bowl so

To make this a chocolate crust we need to put in some chocolate so I’m going to be using two teaspoons of unsweetened cocoa powder you can use any brand that you like so we want two teaspoons now remember this is teaspoons and not tablespoons because cocoa is very dense and strongly flavored

And you don’t need to pack the spoon just lightly packed so there’s one and two I’m just going to incorporate that a bit into our almond flour The next ingredient that I’m going to add is two tablespoons of brown natural sweetener you could use white if you’d like but I prefer to use Brown in my shortbread crusts which this is for my cheesecake so I’m using brown but you can use either white or brown is fine

But I’m using two tablespoons and I’m just going to incorporate that into our crust mixture before we add our butter so in order to bring this together as a crust we are going to need to use melted butter so you’re going to need a half a cup of melted butter which

Is in the United States one stick of butter if you need any kind of metric conversion those are always found on the recipe on our blog post And I’m just going to combine this together to form our crust foreign okay so here we have our chocolate shortbread crust and now I am going to take this and I’m going to press this into the bottom of my spring form pan so I’m just going to go ahead and dump

Everything out of my bowl and into the bottom and then I will work it around and you kind of have to hold your parchment paper a bit for this first step just because it wants to move around so I’m just using the back of my spoon to start working in

You can also just use your fingertips that works well also and I’m just trying to get a fairly even layer of crust on the bottom of our spring form so this is going to be the chocolate part of our chocolate raspberry cake and of course I’m going to be

Putting a bit more chocolate over the top because I am a little bit over the top it’s about any size spring form you wanted but depending on the height of your spring form is how tall the profile of your cheesecake will be when you’re finished

So if you use a larger spring form then your cheesecake will not be quite as thick it will be a bit more of a thin cheesecake which can still be delicious especially if you’re serving a very large group of people okay so there’s our crust and that is going to go into

Our 350 degree oven for between 8 and 10 minutes just to kind of pre-cook it a bit before we get our cheesecake going Alexa Okay our crust is pre-cooked and I’m just going to bring this up here set it aside while we make our filling so I am going to prepare a water bath for our cheesecake now this is an optional step and mine is going to be slightly different than maybe a

Traditional water bath my water bath is going to go underneath my baking cheesecake I’ve made many successful cheesecakes through the years without a water bath so once again this is optional but I’m going to be placing some water in my 9 by 13 inch pan underneath my baking cheesecake

Okay let’s make our filling so in a large bowl you are going to need four eight ounce packages of very soft cream cheese I have left mine out all day you could also leave it out overnight it’s also important that you use full fat cream cheese

I’m going to take my hand mixer and just whip this around a bit And you can see that it is very soft and that’s what I want so the next step for cheesecake filling is going to be sweetener and I’m using confectioners natural sweetener you do want to use confectioners for your cheesecakes to avoid any kind of graininess it really does make a big

Difference if you cannot find confectioners natural sweetener you can grind it in your coffee grinder and make it as fine as you can that’s very helpful so I have one cup here another note that I would like to mention is that I’m putting in one cup of sweetener you

Might like your cheesecake less sweet you might like it more sweet so this is going to be the two taste part of the recipe which means after I have whipped my ingredients for my cheesecake I’m going to taste it for our personal tastes to see if it’s the sweetness level that we

Enjoy now it is going to be a bit different after it’s cooked of course so keep that in mind foreign At this point if you would like to Simply Do Vanilla you could absolutely do this but I’m going to be adding a bit of raspberry flavoring at this point because I want to keep in with the recipes theme which is chocolate raspberry so here I just have Lauren’s raspberry flavor The next thing that we need is two large eggs these are room temperature and I definitely recommend I also recommend putting them in one at a time which is what I’m going to be doing and I’m going to incorporate as much of that one egg in as I can each time Thank you Okay so the first egg is Thoroughly Incorporated and now I’m going to do the second Foreign So now comes the fun part we are going to make our raspberry swirls in our chocolate raspberry cheesecake so we have our already partially cooked crust I’m going to put half of my cheesecake filling in here first Thank you and I’m just gonna swirl that around as evenly as I can so here we have our raspberry sauce that you showed me cooking and sieving so it is now seedless and I’m just going to place some dollops on the top And I’m just going to take a skewer and I’m just going to start making swirls in our sauce and you can do it in any kind of pattern that you want Caso There we go now I’m going to cover our beautiful artwork because we’re going to do a second layer so it might be more like Jackson Pollock And doing it halfway just ensures hopefully that our swirls go through the entire cheesecake when we are finished and we slice it Okay so we are going to repeat the swirling process Okay there it is and we are going to put it in the oven so I am going to start for about 40 minutes and you want your cheesecake to be slightly jiggly in the in the middle because an overcooked cheesecake is really such a tragedy so you are want you are

Going to want a slight movement and I will show you when it’s time to hit it out but I’m going to go into the 350 degree for 40 minutes okay it’s time to get it out of the oven okay so as I said before you want a

Little bit of jiggle in the center but as you can see the outside firm to the touch and that’s what you’re looking for so I’m going to get this out and put it out on the counter okay a couple of things so you want to let your cheesecake fully come down to

Room temperature before you refrigerate it it is going to shrink that is very natural cheesecakes right now it’s very high and puffy as you can see as it cools it will shrink down and make a lip like a traditional cheesecake and that is completely normal and that is what you want to happen

Additionally you need to ideally let this chill overnight in the refrigerator before you slice it that is my recommendation if you wanted to probably four or five hours would be okay but I prefer an overnight chill and that’s my recommendation but of course do whatever you would like so there it is

That is our keto chocolate raspberry cheesecake hi guys welcome back it’s the next day so we are going to unmold this cheesecake and plate it and I will show you how I do that my cheesecake was refrigerated overnight like I suggested and now I’m going to take off the spring

Ring on my springform pan [Applause] foreign chocolate raspberry cheesecake and now I’m going to cut a slice and put it on a plate so if you look closely at my cheesecake you can see that I do have a few cracks despite the water bath and despite letting it sit in the oven

So don’t be alarmed if that’s what happens with your cheesecake no cheesecake is a bad cheese so for slicing I do suggest a very sharp knife and also some hot or warm water to put your knife in it helps with the smoothness of the slice we’re going to do our best

And you just kind of want to hold the base of the cheesecake now we can take our spatula and attempt to remove the first piece which is always the most difficult if you didn’t know all right and there she is that is our keto chocolate raspberry cheesecake

So I am going to put a little bit of a specialness Down on the plate before I place my piece down and this is how I will be serving this is completely optional but this is a sugar-free chocolate syrup this one happens to be from chalk zero and it is my favorite

And it is just their chocolate syrup we always have a discount code with them if you’re interested in using a product like this so I’m just going to decorate the plate to the best of my ability and that’s why I’ve put this in a squeezy bottle because that’s not how it arrives FYI

And then I’m just going to place my cheesecake right in the center carefully and there we go okay here is the keto chocolate raspberry cheesecake and we are going to have a taste test hi hi all right so this is the keto chocolate raspberry cheesecake that’s right all

Right I see you fancied it up as far as the plate looks like something from a fine dining restaurant and of course it’s optional for people all right let’s get this going sorry well that’s really smooth and um Tangy the um chocolate on the plate is nice

You can kind of well mess up your plate but I’m gonna run it through but that’s what the chocolate’s for so you can kind of run it through the chocolate and get more chocolate flavor oh I just hit the raspberry it’s not as thingy as it was when you were making it

So it really is calmed down but it’s good and it’s really pretty yeah and um yeah I think people will like it it doesn’t seem like it’s that hard to make I don’t know though I didn’t make it but I was here filming it but it is really good it’s fancy and if

People want something fancy for their Christmas Eve or Christmas Day dinner take it over to Grandma’s house it is impressive and it’s keto thanks baby for all your hard work bye