MD.. Did you post your low carb cheesecake recipe?

Keto Raspberry Cheesecake

Ingredients:

Crust:

1 1/2 cup almond flour or finely chopped pecans (what I use)
1/2 cup shredded coconut
3 tbsp erythritol
(100g) butter

Filling:

400g cream cheese
2 egg
1/3 cup + 2 tbsp (1 dl) erythritol
1 tsp vanilla extract
1 Tablespoon lemon juice
4 tbsp raspberry jam

Raspberry Jam:

1 cup frozen raspberries
1 tbsp erythritol

Or (what I use)

1 jar Polaner’s All Fruit, unsweetened raspberry jam, diluted with water to a thick syrup


Directions:

1. Preheat oven to 345°F

2. Mix all ingredients for the crust in a bowl with your hands. Cover the bottom of a round baking tin with the dough. Bake the crust in the oven for about 10 minutes. Take out and let cool.

3. Mix eggs, erythritol and vanilla extract with an electrical mixer until white and fluffy. It takes about 10-12 minutes. The fluffiness is important.

4. Add the cream cheese to a bowl and stir it for a few seconds, add the egg mix and lemon juice. Mix for a minute until it’s well blended together.

5. Add the frozen raspberries to a bowl, add the erythritol and heat in the micro for a minute. Stir together until it’s a jam. Let cool.

Or use an equal amount of Polaner's All Fruit no sugar added raspberry jam, with water added to make a very thick syrup. Taste and sweeten with erythritol as desired (usually none is needed.

6. Blend in about 4 Tablespoons of the jam to the cheese cake mix. Don’t stir it in, just softly turn it down to the mix. You want to find swirls of jam in the cake.

7. Bake in the oven for about 15-20 minutes. Take out and let stay in the fridge for at least 1 hour before serving.

thank you!!!