
Raspberry Cheesecake and Raspberry Coulis
A delicious cake for the whole family! Preparation in just 25 min!
Ingredients
Crust
- 2 cups Almond flour
- 1/3 cup Butter
- 3 C. Table Erythritol
- 1 C. Tea Caramel extract
Topping
- 800 ml Cream cheese
- 4 Eggs
- 1/3 cup Cocoa powder
- 3 C. Table Erythritol
- 1 C. Tea Lemon juice
- 1040 mg Stevia powder
Raspberry coulis
- 1 cup Raspberries
- 520 mg Stevia powder
- 2 C. Water Table
- 1/2 C. Tea Lemon juice
Dark chocolate coulis
- 5 Dark Chocolate Lozenges 72% and +
- 1 C. Tea Coconut oil
Instructions
- Preheat oven to 375F
- In a bowl, combine all the ingredients for the crust. Grease your 9-inch cake pan and place the dough and spread well with your hands.
- Cook for about 12 minutes to brown the crust. Set aside.
- In a large bowl, cream the cheese (softened). With an electric mixer, beat the cheese.
- Add 1 egg and beat for a few seconds. Repeat 1 egg at a time.
- Add the remaining ingredients to the filling and beat for a few seconds. Adjust the erythritol or stevia to taste.
- When ready, refrigerate for 5 hours.
- Meanwhile, place the raspberries, water, stevia and lemon juice in a small pot over low heat. When the raspberries are crushed, beat with a mixer to obtain a purée. Add water if necessary to liquefy your coulis. Set aside
- When ready to assemble. In a double boiler, melt the chocolate and oil. When ready, coat the cake with chocolate and raspberry coulis.
Portion: 12
Net Carbs: 5g
Protein: 12g
Fat: 41g