Keto Raspberry Cheesecake in a Jar
Nutrition facts per serving
Carbs
3.7g
Protein
3.1g
Fat
16.4g
Kcal.
178
Carbs
Protein
Fat
Kcal.
178
Prep
Cook
Total
Prep
Cook
Total
Not with this easy and low carb raspberry cheesecake in a jar with only 3.7g net carbs per serving that is also free of any additional sugar!
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Ingredients
g (frozen) raspberries You can use fresh or frozen raspberries.
ml heavy cream
g powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
Learn more about erythritol
tsp lemon juice
oz (frozen) raspberries You can use fresh or frozen raspberries.
fl oz heavy cream
oz powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
Learn more about erythritol
tsp lemon juice
cup (frozen) raspberries You can use fresh or frozen raspberries.
tbsp heavy cream
tbsp powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
Learn more about erythritol
tsp lemon juice
Step 1
 oz (frozen) raspberries
 cup (frozen) raspberries
Let the raspberries simmer for about 15 minutes and stir them regularly while they cook.
You know the raspberries are good once their consistency starts to resemble that of thick raspberry jam.
Step 2
Step 3
 g full-fat cream cheese, ml heavy cream, g powdered erythritol, tsp lemon juice
 oz full-fat cream cheese, fl oz heavy cream, oz powdered erythritol, tsp lemon juice
 cup full-fat cream cheese, tbsp heavy cream, tbsp powdered erythritol, tsp lemon juice
Step 5
Keep in mind that you need to leave a bit of room for the cooked raspberries.
Step 6
Step 7
Storage
The mousse will be good for about 3-4 days.
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