Low Carb, THM S, Raspberry Swirl Cheesecakes
Servings 12
Ingredients
- 1 C Almond flour
- 2 T Oat fiber, or coconut flour
- 1/4 C Butter, melted
- 1/2 t Vanilla
- 3/4 t Cinnamon
- 2 T Sweetener of choice, I used Swerve
- 2 Pcks Cream Cheese (8 oz each), softened
- 2 Eggs, room temperature
- 2 t Vanilla
- 1 T Lemon Juice
- 3 T Sour cream
- 1/2 C Sweetener You can add more sweetener if you want yours to be a bit more or a doonk of pure stevia
- 1/2 C Packed Raspberries
- 3 T Sweetener
Optional Syrup
- 1 1/2 C Berries
- 2 t Lemon Juice
- 2 T Water
- 3 T Sweetener
- 1 Doonk Pure Stevia, or a little more of the other sweetener
Instructions
- Mix almond flour, oat fiber, melted butter, vanilla, cinnamon, and 2 T sweetener. I used silicone muffin pans. If you don't have these kind, I would recommend that you use liners. Spray silicone muffin pan and divide mixture evenly in each hole. Use the bottom of a jelly jar (or other similar size jar) and use the bottom to flatten the mixture out. Bake at 350 degrees for 5 minutes.
- While crust is baking, beat cream cheese. Add eggs, vanilla, lemon juice, and sour cream. Beat. Scrape sides and bottom and scraped again.
- Add 1/2 C Sweetener. Beat and scrape as needed, until smooth.
- Smash the raspberries and sweetener together.
- Divide cheesecake mixture evenly on top of the crust mixture. I used an ice cream scoop.
- Once the muffin pans are filled, top with the raspberry mixture. Swirl each one with a butter knife. Bake at 350 degree for 20-25 minutes.
- If desired, make the berry syrup. Add the ingredients to a small saucepan. I did the strawberries and the cherries first because they were frozen. Once the strawberries had mostly thawed (I also cut them up some), I added the blackberries.
- Remove the pans from the oven when they are cooked.
- Allow to cool before carefully removing. Store in the fridge.
- Smash the berried in the syrup and allow to cook on a low boil for at least 5 minutes. Store in a small jar and store in the fridge.
