Steps to Prepare Traditional Keto Raspberry Cheesecake slice - Easy Recipe Food

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Hello everybody, it is John, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, keto raspberry cheesecake slice. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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To get started with this particular recipe, we have to prepare a few ingredients. You can cook keto raspberry cheesecake slice using 17 ingredients and 7 steps. Here is how you can achieve it.

Recipe Cuisine : British
Prepare Time: 10 mins
Cook Time: 60 mins
Yield: 4 servings
Nutrition Facts: Per serving 193 calories

The ingredients needed to make Keto Raspberry Cheesecake slice:

1. Prepare of Crust.
2. Prepare 1 1/4 cup of almond flour.
3. Make ready 8 tablespoon of melted butter.
4. Prepare 2 tablespoons of sweetener.
5. Take of Cheesecake.
6. Make ready 225 gr of cream cheese.
7. Make ready 1 of egg yolk.
8. Prepare 1 tablespoons of sweetener.
9. Take 2 teaspoon of vanilla.
10. Prepare of Raspberry layer.
11. Get 250 gr of frozen raspberries.
12. Take 2 tablespoons of sweetener.
13. Prepare of Pecan crumble.
14. Make ready 2 tablespoons of melted butter.
15. Get 150 gr of pecan nuts.
16. Prepare 50 gr of almond flour.
17. Make ready 1 tablespoons of brown sugar sweetner.

Steps to make Keto Raspberry Cheesecake slice:

1. Crust - Mix the almond flour, butter and sweetner together and pre bake for 7 min.
2. Cheesecake - mix cream cheese, sweetner, egg yolk and vanilla essence, put aside..
3. Raspberry layer - defrost raspberries at room temperature, add sweetner and crush all together, put aside..
4. Pecan crumble - add all ingredients in a food processor and blitz for a few seconds, until all ingredients form a crumble mixture.
5. Add cream cheese on top of the pre baked almond crust..
6. Next layer will be the raspberries layer. Top with the pecan crumble..
7. Bake at 180° for 25 min. Cool at room temperature, then keep in the fridge until next day before portioning..

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