Keto No Bake Lemon Raspberry Cloud Cheesecake
This creamy citrus cheesecake delivers bright, tangy flavor and a light, fluffy texture. Low carb and keto friendly, it is a delightful treat worth trying.
Ingredients
For the Crust
- 1 1/2 cups Almond Flour
- 1/3 cup Unsweetened Shredded Coconut
- 1/4 cup Powdered Allulose
- 1/4 tsp Fine Sea Salt
- 5 tbsp Unsalted Butter, Melted
For the Filling
- 16 oz Cream Cheese, Softened
- 3/4 cup Powdered Allulose
- 1 tbsp Lemon Zest
- 1/4 cup Lemon Juice
- 1 tsp Vanilla Extract
- 1 cup Heavy Cream, Cold
- 1/4 cup Sour Cream
For the Raspberry Swirl
- 1 cup Raspberries
- 2 tbsp Powdered Allulose
- 1 tbsp Lemon Juice
- 1 tsp Chia Seeds
Equipment
- 9-inch springform pan
- electric mixer
Instructions
- Stir the almond flour, shredded coconut, powdered allulose, and salt in a bowl. Mix in the melted butter until the crumbs look evenly damp.
- Press the crust firmly into a 9-inch springform pan lined with parchment. Chill it while you make the swirl and filling.
- Mash the raspberries, powdered allulose, lemon juice, and chia seeds until saucy but still slightly textured. Let the mixture sit for 10 minutes so it thickens.
- Beat the softened cream cheese, powdered allulose, lemon zest, lemon juice, vanilla extract, and sour cream until completely smooth and fluffy.
- In a separate bowl, whip the cold heavy cream to firm peaks. Fold it into the cream cheese mixture in two additions, keeping the filling airy.
- Spread half of the filling over the chilled crust, spoon over half of the raspberry swirl, then repeat with the remaining filling and swirl. Drag a spoon lightly through the top to create soft ribbons.
- Cover and refrigerate for at least 6 hours, or overnight for the cleanest slices. Serve chilled.
Nutrition
Serving: 1servingCalories: 368kcalCarbohydrates: 8gProtein: 6gFat: 34g
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