These cheesecakes are light, creamy and the white raspberry macadamia chocolate takes each bite to another level!
These gluten free, sugar free and low carb cheesecakes are perfect for a delicious dessert or a quick afternoon tea snack with a coffee!
Dessert Snack
12
30 minutes
20 minutes
264
Kraving Keto
Makes 12 mini cheesecakes
Nutritional information based on 1 serve = 1 mini cheesecake
Don't forget to rate this recipe and tag us in your creations on Instagram @kravingketo.aus!
150 grams Bliss Fit Organic Keto All-Purpose Mix Salted Caramel
60 grams butter
250 grams mascarpone
375 grams smooth ricotta cheese
100 grams Lakanto Monkfruit Sweetener Icing Powder
3 large eggs
85 grams Vitawerx Protein White Chocolate Raspberry Macadamia Bar
1 cup fresh or frozen raspberries
1/4 cup lemon juice
zest of one lemon
Preheat oven at 160 C. Melt butter and add the Organic All-Purpose Salted Caramel Mix. Combine well and divide mix into 12 silicone muffin moulds, pressing crumb down with the back of a teaspoon or fingers. Place in the fridge while you prepare the filling.
TIP: If you don't have silicone moulds, line your muffin pan with paper cases for easy removal
Gently melt chocolate in microwave, giving it a stir every 20 seconds, until melted Stir well until smooth. Place aside.
Beat ricotta, mascarpone and sweetener in a stand up mixer or processor until combined. Add eggs one at a time until fully incorporated. Now add the melted chocolate, lemon juice and rind and beat again until combined.
Place 1/2 cup of raspberries and 1 tablespoon of Lakanto icing sugar in a small pan and heat gently. Stir until combined. This is your coulis which will be swirled through the cheesecakes.
Take your bases out of the fridge and divide the cheesecake filling in the muffin pans. Swirl through the raspberry coulis into each cheesecake.
TIP: You can use the end of a spoon or skewer to do this
Place cheesecakes into oven and bake for about 20 minutes.
TIP: The cheesecakes will puff up a little while cooking but drop as they cool. Cheesecakes should be a little soft in the middle at the end of cooking but will set as they cool.
Once cooled, decorate with remaining raspberries and dust with the icing powder. Serve with a dollop of cream, if desired.
Don’t like raspberries? No worries, you can swap the raspberries for blueberries or even sugar free choc chips, both options will make equally delicious cheesecakes!
Calories 264, Fat 22 grams, Carbs 5 grams, Fiber 1.2 grams, Protein 9.1 grams
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