Keto Raspberry Cheesecakes
JessicaLCHF
Posts: 1,265 Member
Ok, so I made these today cause they looked so good. I adapted the recipe a little. I used less sweetener and it's plenty sweet (5 tsp). I used almond extract and vanilla extract instead of just vanilla, which was a great idea - it's yummy. It also smells great!
I didn't have two bricks of cream cheese, so I used one brick (8 oz) and about 5 oz of ricotta cheese.
I'll add my photo and the recipe link. Overall, very tasty! I made the recipe in large muffin cups (6) instead of 12 cupcake tin cups. Therefore, I let them bake an extra 10-15 mins till they seemed done (clean knife test).
The larger size I made with my substitutions have 6.5 net carbs each. I eat them 1/2 at a time, and plan on having one half for breakfast and one half for dessert each day.
Yes. Cheesecake for breakfast. Win in my book.
Original recipe here: http://nobunplease.com/keto-raspberry-swirl-cheesecake-low-carb-gluten-free/
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This looks so good.0
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Looks heavenly! Anything raspberry is my greatest weakness.
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Ooh they look like they turned out tasty! I bet the ricotta made them even fluffier with a lighter texture, nice substitution.0
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as with the muffins you posted the other day I'm going to be making these with blueberry till I use up my six lbs or more of blueberries taking up half my freezer. please keep posting recipes that I can use blueberries in
what sweetener did you use I know you said last time you subd with something else. do you buy it in bags? all I have are little packets of stuff I'd need a million to get enough for a recipe0 -
I used granulated Splenda cause it's what I had. 5 tsp.
I'm going to try freezing one to see how they freeze. This was my son's idea. I love frozen cheesecake, so I hope it works! Can't really think of why it wouldn't. It would also be beneficial for storing them if it works. We'll see.0 -
Update for anyone who wants to try these. They freeze great!
Which I'm excited about cause I rarely want to eat a treat over and over till it's gone, once I make it. Now I can bake these and freeze them for storage.
I only wish I could bake them in little balls and then dip them in low carb chocolate and roll in crushed nuts before freezing...0 -
I'll be over tomorrow for breakfast!!! That looks so good!0
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JessicaLCHF wrote: »Update for anyone who wants to try these. They freeze great!
Which I'm excited about cause I rarely want to eat a treat over and over till it's gone, once I make it. Now I can bake these and freeze them for storage.
I only wish I could bake them in little balls and then dip them in low carb chocolate and roll in crushed nuts before freezing...
Lol why can't you do that?0 -
low carb cheesecake 0 -
JessicaLCHF wrote: »Update for anyone who wants to try these. They freeze great!
Which I'm excited about cause I rarely want to eat a treat over and over till it's gone, once I make it. Now I can bake these and freeze them for storage.
I only wish I could bake them in little balls and then dip them in low carb chocolate and roll in crushed nuts before freezing...
If they are too soft to dip right out of the oven, why not flash freeze (in a deep freezer on a sheet) and then dip and roll in nuts and bag them for the freezer? They might not be perfect balls, but I bet if you scooped it (guessing that's why by the soft texture) with a teaspoon/tablespoon onto a parchment lined sheet they probably won't run when being baked.0 -
AshleyC1023 wrote: »JessicaLCHF wrote: »Update for anyone who wants to try these. They freeze great!
Which I'm excited about cause I rarely want to eat a treat over and over till it's gone, once I make it. Now I can bake these and freeze them for storage.
I only wish I could bake them in little balls and then dip them in low carb chocolate and roll in crushed nuts before freezing...
If they are too soft to dip right out of the oven, why not flash freeze (in a deep freezer on a sheet) and then dip and roll in nuts and bag them for the freezer? They might not be perfect balls, but I bet if you scooped it (guessing that's why by the soft texture) with a teaspoon/tablespoon onto a parchment lined sheet they probably won't run when being baked.
The mix is pretty much liquid before it's baked. I need some kinda of shell with no crust to bake them in. I think buttered foil would work if I only had a pan the right side with small voids.
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Mini muffin tins. You could totally dip them like that and they'd be smaller.
OR what about a cake pop pan?! I think that has gold written all over it.
I love baking so I think I'll make up a batch and see what I can do (as I have tons of different pans) to either thicken the mixture in a healthy way so it can be scooped, or experiment with different pans.
Actually, I think you could thicken the mixture with agar agar without adding anything unnecessary to it and it would be scoopable.0 -
I have a cake pop pan that works for stuff like that. I used it to make donut holes with that recipe you posted last year for the cider donuts. You can find the pans on eBay usually fairly inexpensive.0
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Thanks for sharing! Got to try this as keto-desserts are really hard to win over with non-low carb people. I somehow always mess up keto desserts when rarely attempted due to the improper use of sweetener &/or binding materials.0
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Lol I hear you. People used to live my desserts and then I ad to switch to gluten free. Fast forward a few years and now I am low carb too... They just skip my 'weird' desserts now. At first I tried to please but now I just figure it's good - I get to keep the leftovers. LolThanks for sharing! Got to try this as keto-desserts are really hard to win over with non-low carb people. I somehow always mess up keto desserts when rarely attempted due to the improper use of sweetener &/or binding materials.
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Thanks for sharing! Got to try this as keto-desserts are really hard to win over with non-low carb people. I somehow always mess up keto desserts when rarely attempted due to the improper use of sweetener &/or binding materials.
I don't know that they would win over low carb ppl. They are not super sweet like high carb dessert. One thing I have found that won over low carb ppl (I make them for social events and everyone loves them) are pies made out of Jell-o brand products. I make a white chocolate pie and a berry pie that no one ever knows is diet. Both with an almond and butter crust (same as cheesecakes one).
For the white chocolate pie you whip one pkt Jell-o instant sugar free pudding mix with 1 and 1/2 cups heavy cream, pretty simple. I stud the top with blackberries.
For the berry pie, (my favorite of the two), same crust, then make one pkt any flavor Jell-o SF gelatin with half the amount of water the pkt says, and when dissolved, whip in one block (8 oz) cream cheese with a heavy duty mixer till fluffy. Top it with some berries or whipped cream after chilling (doesn't need to be sweet cream cause the pie is really sweet).0 -
These look great! I try not to eat any dessert whatsoever, but if I do need something I would definitely make these. Anything sweet increases my cravings for carbs 0
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Those sound amazing Jessica, I really love some sugar free Jello. I got it because I had a coupon, and figured I was going to be disgusted by it, as most "sugar free" stuff tastes pretty God awful. But, with a coupon and already being 70 cents a packet, I figured I could try it. Now my kids even like it! I just didn't tell them it was sugar free and they inhaled 2 whole packets of it.0
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