Description
A delicious low-carb dessert that combines the tartness of raspberries with a creamy filling, perfect for a keto diet.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup butter, melted
- 3 tablespoons erythritol
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup raspberries
- 2 ounces cream cheese, softened
- 2 tablespoons powdered erythritol
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine almond flour, melted butter, and erythritol. Press the mixture into a pie dish to form the crust.
- Bake for 10 minutes, then let it cool.
- In a separate bowl, whip the heavy cream until soft peaks form.
- In another bowl, beat the cream cheese and powdered erythritol until smooth.
- Fold the whipped cream into the cream cheese mixture until combined.
- Spread the filling over the cooled crust and top with raspberries.
- Refrigerate for at least 2 hours before serving.
Notes
- For added flavor, consider adding lemon zest to the filling.
- Can be made a day ahead for best results.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 3g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg