Low-Carb Raspberry Cheesecakes
These creamy, fruity individual low-carb raspberry cheesecakes are a perfectly guilt free indulgence. Do you know that feeling after a big meal? Not nice, walking around with stones in your stomach for hours. Your body will thank you for sticking to smaller, sensible portions. And if there is a large spread, small portions mean you can sample more flavors. Small food is fun, neat, grown-up in a good way and can be eaten with your fingers. Small food is almost too good to be true! These supremely tasty, super-fruity cheesecakes are so easy to make, you could basically do it with your eyes closed.
The one thing I do recommend is to use a silicone baking pan. Unless you use paper cups, a silicone pan is the difference between getting your muffins or mini raspberry cheesecakes out in one piece or scraping tasty crumbs onto a plate. Raspberries are one of my favorite low-carb fruits. They have 7.3 net carbs per half cup. The blog all natural ideas has an interesting article about the best low-carb fruits – check it out here. You can, of course, make this recipe as a cake.
Ingredients:
- 1 cup almond flour or ground almonds
- 1/2 cup coconut flour
- 1/4 cup softened butter
- 2 tsp vanilla extract
- 5 tbsp granulated sweetener
- 2 cups full fat cream cheese
- 2 large eggs
- 1 cup raspberries plus a few more to decorate
- 2 tbsp water
- pinch xanthan gum