Keto Raspberry Cheesecake in a Jar

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Nutrition facts per serving

One serving = half a 7.5 oz jar

Carbs
3.7g

Protein
3.1g

Fat
16.4g

Kcal.
178

Carbs

3.7g

Protein

3.1g

Fat

16.4g

Kcal.

178

Carbs = Net carbs

Time (min.)

Prep

Cook

Total

Prep

Cook

Total

Thought you had to give up on raspberries while you follow the ketogenic diet?

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 full-fat cream cheese
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 full-fat cream cheese
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 full-fat cream cheese
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

Add the raspberries into a small (non-stick) pot and set the heat to medium.

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

Let the cooked raspberries chill in your fridge while you proceed to the next step.

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

Add all of the ingredients for the cheesecake mass into a bigger bowl.

Step 4

Mix with an eggbeater or hand mixer until you get a smooth and fluffy mass.

Step 5

Fill the cream cheese mousse into a small jar.

Keep in mind that you need to leave a bit of room for the cooked raspberries.

Step 6

Pour the cooked raspberries on top of the cheesecake mousse.

Step 7

Let the dessert chill for at least 60 minutes before you enjoy it.

Storage

Cover the jar with plastic wrap or a lid and store it in your fridge.
The mousse will be good for about 3-4 days.

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