Low carb Raspberry swirl cheesecake with cutdacarb ‘garahm cracker’ crust.
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This tastes amazing, you can not even tell any of this is low carb, the crust really shines through.

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Check out my highlights for videos/ pics on Instagram @lizlowcarblife…. of the process!:)
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.Crust:
-1 cup (about 3 flatbreads) of @cutdacarb dried (baked in low heat until crunchy) and blended in food processor until it is sort of an oatmeal texture. -6tbsp melted butter.
-1/4 cup almond flour.
-1/4 cup Splenda brown sugar blend. .
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Mix all ingredients together and smash in to the parchment paper lined cake pan 8-9 inch. You can also use square!, bake at 350° for 10 mins set aside. .
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Raspberry sauce:
-1.5 cups raspberries.
-1.5 tbsp powdered erithritol.
-1 tbsp lemon juice.
-1/4 cup water.
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Simmer all ingredients until the mixture thickens. About 25 mins on low heat. Set aside. .
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Cheesecake mixture:
-16 oz sofented cream cheese.
-2 eggs.
-3/4 cup @sonourishedinc powdered erithritol (must be a powdered sweetner).
-1tbsp Lemon juice.
-1 tsp vanilla extract. .
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Mix with mixer until well combined, try not to mix so fast that you get air bubbles. And add the mixture to the pan with the crust.
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Add the raspberry sauce atop of the cake, and use the small end of a spoon or fork to swirl it around on top. .
Bake for 40-45 mins at 350°. You want the center to still be a little jiggly but the sides to be a bit firm. .
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When done, take the cake out  of the oven  but still in pan, and set in the refrigerator for at least 40 mins before serving. .
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If you want to add whipped cream:
8oz whipping cream.
1/4 cup powdered sweetner.
1 tsp vanilla.
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Whisk with a mixer until the cream forms peaks. About 2 mins. ..
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Then serve!

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#comfortcrunchfood  @cheezy_e .
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Published by Elisabeth

Living a Low Carb Healthy Lifestyle with a bit of Bubbles mixed in :) View all posts by Elisabeth