Keto Raspberry Cheesecake

• Makes 8 servings
• 1 slice per serving

Ingredients:

Crust:

• 1 cup of almond flour
• 4 Tablespoons of unsalted butter (Melted)

Filling:

• 16oz Cream Cheese
• 2 eggs
• 1/4 cup granulated swerve (or sweeter of choice)
• 2 teaspoon of lemon juice
• 2 teaspoon of vanilla
• pinch of salt

Garnish:

• 5 Tablespoons of sugar free raspberry jam

Instructions:

Preparation: Let cream cheese reach room temperature

Crust:

1. Preheat oven to 350 degrees F.
2. Mix almond flour & melted butter in bowl.
3. Line cake pan with cooking spray
4. evenly spread pie crust mix into pan & flatten/ pack together.
5. Bake Crust for 5-10 minutes or until slightly brown.

Filling:

1. Beat cream cheese (room temperature) until smooth
2. Add remaining ingredients and beat until smooth.
3. Pour 1/2 of mixture over crust
4. Add 3 TBS of MELTED raspberry filling to center
5. Pour remaining mixture on top
6. Drop 2 TBS worth of raspberry jam around top evenly
7. Take knife and make swirls
8. Bake 15 Min
9. Refrigerate for 24 HR OR freeze for 2hr & fridge for 2 hr