Keto White Chocolate Raspberry Cheesecake

Ingredients

• 2 cups almond flour
• ⅓ cup butter (measured, then melted (but not hot))
• 3 tablespoons granular Swerve
• 1 pinch salt
• 1 pinch cinnamon
• 1 teaspoon vanilla extract
• 1 10-ounce package frozen raspberries
• 2 tablespoons granular Swerve
• ¼ teaspoon xanthan gum
• ½ cup water (at room temperature)
• 9 ounces keto white chocolate chips (like Lily's or ChocZero)
• 3 8-ounce packages cream cheese (at room temperature, Philadelphia Original preferred)
• ¾ cup Confectioners' Swerve (plus ¼-½ more if desired)
• 3 large eggs (at room temperature)
• 1 teaspoon vanilla extract

Steps

1. 1

   Preheat oven to 325° Fahrenheit. Lightly grease springform pan and set aside.

2. 2

   In medium bowl, stir together almond flour, melted butter, granular Swerve, salt, cinnamon, and vanilla extract until dough is well combined and slightly crumbly. Press dough mixture into bottom of springform pan, forming an even layer.

3. 3

   Place pan in preheated oven and bake approximately 8 minutes, until crust just starts to turn golden, being very careful not to overbake. Remove pan from oven and let crust cool at least 10 minutes.

4. 4

   In medium saucepan, stir together frozen raspberries, granular Swerve, xanthan gum, and water.

5. 5

   Bring mixture to boil and cook 5 minutes or until sauce is thick.

6. 6

   Remove saucepan from heat. Place fine mesh sieve over empty medium bowl and pour sauce through sieve to remove any seeds. Set strained raspberry sauce aside to cool.

7. 7

   In medium microwave-safe bowl, microwave white chocolate chips at 50% power for 30 seconds. Stir chocolate chips. Continue microwaving chocolate at 50% power in 20 second bursts, stirring after each burst, until chocolate is just melted. Be very, very careful not to overcook chocolate.

8. 8

   In large bowl, mix together softened cream cheese and Confectioners' Swerve with mixer until mixture is smooth.

9. 9

   One at a time, crack and beat each egg into cream cheese mixture, fully incorporating one egg before adding another.

10. 10

    Slowly mix in vanilla extract and melted white chocolate chips until fully combined.

11. 11

    Once combined, pour half of white chocolate cheesecake mixture into springform pan on top of cooled crust. Spoon 3 tablespoons of raspberry sauce over first layer of cheesecake mixture.

12. 12

    Pour remaining cheesecake mixture into springform pan. Spoon 3 more tablespoons of raspberry sauce over top of cheesecake. If desired, drag tip of knife through top of cheesecake to create marbled effect or other designs.

13. 13

    Place springform pan in oven on middle rack. Bake at 325° Fahrenheit for 45 to 55 minutes. Remove cheesecake from oven when center is almost set but still jiggly. Be careful not to overcook.

14. 14

    Let cheesecake cool to room temperature to prevent cracking. Once completely cooled, cover springform pan with plastic wrap and place in refrigerator for at least 8 hours. After 8 hours, slice and serve chilled with remaining raspberry sauce.