This is Keto Layer vanilla ice cream with pieces of homemade cheesecake and sugar free raspberry jam
INGREDIENTS:
Crust:
- 1 1/2 cup almond flour
- 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
- 4 tbsp raspberry jam
Jam:
- 1 cup frozen raspberries
- 1 tbsp erythritol
INSTRUCTIONS:
- Set the oven on 347°F / 175°C
- 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.
- Mix eggs, erythritol and vanilla extract with an electrical mixer until white and fluffy. It takes about 10-12 minutes. Don’t go lazy on this step because the fluffiness is important.
- Add the cream cheese to a bowl and stir it for a few seconds, add the egg mix and mix for a minute until it’s well blended together.
- 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.
- Blend in about 4 tbsp 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.
- Bake in the oven for about 15-20 minutes. Take out and let stay in the fridge for at least 1 hour before serving.
NUTRITION FACTS
Servings: 8 Pieces
Macros per piece of cheesecake: Calories: 425 | Net Carbs: 2g | Fat: 41g | Protein: 10g
