Satisfy your sweet cravings on the ketogenic diet in no time with this super easy no bake keto raspberry cheesecake in a jar! Only 2.9g net carbs per glass!
Ingredients:
¾ cup cream cheese (3oz/90g)
2 tbsp heavy cream (30ml)
2 tbsp powdered erythritol (approx. 12g)
½ tsp sugar-free vanilla extract
2.50 oz raspberries (50g)
Instructions:
1
Add the raspberries into a pot and cook for approx. 5-10 min over low-medium heat.
You know when the raspberries are done when the fruit has broken down completely, so you shouldn't be able to make out individual berries anymore.
2
Chill the raspberries in your fridge while proceeding to the next step.
3
Add the cream cheese, heavy cream, powdered erythritol, and vanilla extract into a bowl.
4
Mix with a hand blender or eggbeater until the mixture is pale and fluffy.
5
Add the no bake cheesecake mix into a jar or glass.
6
Pour the cooled down raspberries on top of the cream cheese mix and chill for approx. 30 min before enjoying your keto-friendly no bake raspberry cheesecake in a jar.
Storage:
7
Store for up to 3 days in your fridge.