Ingredients Required:
For Crust:
·
4 tbsp. butter
·
¼ cup monk fruit sweetener
·
1 ½ cup almond flour
For Filling:
·
24 oz. softened cream cheese
·
3 large eggs
·
1 cup monk fruit sweetener
·
¼ cup whipping cream
·
¾ tbsp. vanilla extract
·
1/3 cup frozen raspberries
·
2 tbsp. whipping cream
Instructions:
·
Preheat oven to 350 degrees and melt
butter in microwave.
·
Add all crust ingredients in a bowl
and mix them well using your hand until well-combined.
·
Press crust mixture at the bottom of
9 inches springform pan and bake the crust for 8 minutes.
·
Now remove crust from oven and reduce
the oven heat to 325 degrees.
·
Add filling ingredients to a mixing
bowl and mix using a hand mixer until well-combined.
·
Bake the mixture at 325 degrees for
60-70 minutes.
·
Open the oven door a little and allow
cheesecake to cool down in the oven for 1 hour.
·
Remove the cheesecake from oven,
cover it with foil, and chill in the refrigerator for 4 hours before serving.
·
For preparing Raspberry Cream Sauce,
microwave the frozen raspberries for about 45 seconds. Add raspberries and
whipped cream to blender and blend until smooth. When prepared, pour over
the cheesecake before serving.