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Cheesecake with Shortbread Crust & Fresh Raspberries (Low Carb, Gluten Free)

Cheesecake with Shortbread Crust & Fresh Raspberries (Low Carb, Gluten Free) Recipe
 
Prep time
Cook time
Total time
 
Serves: 12
Ingredients
  • 1 c. fresh organic raspberries
  • ½ tsp. SweetLeaf® Stevia Extract
  • 4 Tbsp. organic, grass-fed butter
  • 1 large pastured egg
  • 1 c. ground organic almond flour
  • 8 oz. organic cream cheese
  • 1 tsp. organic vanilla extract
  • 8 Tbsp. organic sour cream
  • 7 Tbsp. Wholesome Sweeteners Organic Zero
Instructions
  1. Preheat oven to 350 degrees F.
  2. First, make crust. Whisk together almond flour, 1 Tbsp. erythritol and ⅛ tsp. stevia. Mix in 4 Tbsp. melted butter and press into the bottom of a pie pan. Bake for 15 minutes, or until golden brown around the edges. Let cool.
  3. Reduce oven temperature to 325 degrees F.
  4. In a small bowl, whisk together eggs, vanilla, sour cream, and remaining erythritol and stevia. Beat cream cheese and remaining melted butter together until smooth. Add cream cheese mixure to egg mixture and beat until smooth.
  5. Pour cheesecake batter onto baked crust and transfer to oven.
  6. Bake for 35 minutes using the water bath method. Remove from oven and let cool. Transfer to oven and refrigerated 4 hours or until firm.
  7. Top with fresh raspberries and serve.
 

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Nutrient Information Per Batch

2126.58 kcal Calories, 703.93 mg Calcium, 53.79 g Carbohydrate, 617.5 mg Cholesterol, 196.52 g Total Fat, 21.66 g Fiber, 8.71 mg Iron, 359.46 mg Magnesium 1565.69 mg Potassium, 52.84 g Protein,28.3 mcg Selenium, 1137.83 mg Sodium, 11.41 g Sugars, 6.35 mg Zinc, 91.11g Saturated fat, 0.02 trans Fat, 73.86 g Monounsaturated fats, 19.65 g Polyunsaturated fats, 5067.05 IU Vitamin A, 0.43 mg Vitamin B6, 2.06 mcg Vitamin B12, 33.23 mg Vitamin C, 48.86 IU Vitamin D, 33.23 Vitamin E, 20.72 mcg Vitamin K, 148.45 mcg Folate,0.4 mg Vitamin B1(Thiamin),4.68 mg Vitamin B3(Niacin),2.02 mg Vitamin B2(Riboflavin), 0 mcg Lycopene, 333.9 mcg Lutein and Zeaxanthin, 1.63 g ALA, 0 g EPA, 0.02 gDHA,999.41 mg Phosphorous, 3.42 mg Manganese, 19.68 mcg Alpha carotene, 332.24 mcg Beta carotene, 4.5 mcg Beta cryptoxanthin, 0.15 g Conjugated Linolenic Acid

Preferences:

  • No Citrus
  • No Fish
  • No Red Meat
  • No Pork
  • No Shellfish
  • No Gluten
  • No Soy
  • No Poultry
  • No Yeast
  • No Peanuts
  • No Grains
  • No Legumes
  • No Nightshade

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


Comments

  1. Hi, don’t know if I missed it, but I don’t see a recipe for the shortbread crust? Just the cheesecake recipe. Thanks!

Trackbacks

  1. […] are a super food.  So it only seemed natural to make a blueberry cheesecake.  I found this amazing recipe on The Healing Gourmet that doesn’t use a ton of sweetener.  For the crust, I used brown […]

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