I am still doing the low carb diet. I’m preparing to make this low carb vegan recipe. It’s my husbands birthday tomorrow so this will be his bday cake. He loves this Low Carb Raspberry Cheesecake Recipe.
I was really miss informed going into this Keto diet thing. I did low carbs but I neglected to eat enough fats or drink enough fluids for 6 whole days! So I created this low carb vegan recipe to eat better.
This low carb vegan recipe is creamy and delicious. I’ve included directions to make this low carb raspberry cheesecake recipe Keto or not. It’s basically whether you use artificial sweetener or real sugar.
Some people don’t want to use artificial sweeteners which I totally understand. As soon as I’m finished doing Keto I’m not going to use them so much. Perhaps just in my coffee.
Many berries like raspberries, blackberries, and blueberries are low in carbs. Raspberries have the least carbohydrates, so I incorporated these red berries into my low carb vegan recipe.
1 cup of raspberries contains 65 calories and 15 carbs. They contain 5g of fiber and 1.5 grams protein. Raspberries are rich in calcium, vitamin C, iron, vitamin B6, and magnesium. They are perfect for vegan low carb raspberry cheesecake recipes.
Ingredients for this low carb vegan recipe include 1 Cup Almond flour, 1/2 Tbsp Baking powder, and 1 Tbsp Agar powder. You also need 1 Tbsp Stevia Or sweetener of your choice for low carb raspberry cheesecake recipe.
Other ingredients for low carb vegan recipe include 1 Cup (8oz) Vegan cream cheese Or regular cream cheese if you’re not vegan. (Calories/carbs are almost identical).
Also 1 Cup Raspberries, 1 Tbsp Vanilla extract, 2 Cups Almond milk, and 1 Tsp Salt for Low carb raspberry cheesecake.
I have including instructions to make this vegan or not. You can also use real sugar or sweetener if you’re not interested in making it Keto.
If you are doing low carb make it with stevia, another zero calorie sweetener, or no sweetener if you enjoy Tarte!
Either way this Cheesecake contains only 7 carbs! Enjoy
Preheat the over to 350
In a medium mixing bowl combine all dry ingredients and whisk.
In a separate bowl combine combine cream cheese and raspberries. Blend on medium until combined. Add the milk one cup at a time and blend until thoroughly combined.
Slowly add liquid to dry ingredients while blending on low. Blend all ingredients on medium until thoroughly combined.
Grease pan (9X9 preferably) or line with parchment paper. Pour batter into cake pan
Bake for 30 minutes
Do you need help deciding which brand of vegan cream cheese to get? Read up about the difference brands here.