As you’ve no doubt noticed, the ketogenic diet has gathered a little, no a lot of momentum. Not across it? It’s a diet that is very similar to that of the Atkins Diet – the idea is that you must get more calories from fat and protein and very few from carbohydrates. The focus is on cutting back on carbs such as sugar, white bread, pastries and flavoured fizzy drinks. This diet is particularly popular with those with epilepsy, including as it happens, my epileptic dog!
This delicious Keto Raspberry Cheesecake recipe is in support of the many folk who are focussed on achieving and enjoying the benefits of the keto diet, whilst still experiencing delicious morsels.
Not on a keto diet? Never fear – it’s that delicious, it’ll impress regardless. All it’s missing is the crumbly base!
6 eggs
1 cup raspberries
2/3 cup coconut oil (melted)
1/2 cup cream cheese (room temp)
1 teaspoon vanilla extract
1/2 teaspoon baking powder
4 tablespoons Stevia (granulated)*
* this is a classic keto recipe, if you prefer a different sweetener substitute with pure maple syrup in equal amounts
Preheat your oven to 180 degrees celsius.
Line a tray with baking paper (about 8 by 8 inches).
In a large bowl, using a wooden spoon, mix the coconut oil and cream cheese well. Add the eggs, vanilla, baking powder and Stevia and beat with spoon until a runny batter forms – no lumps. Pour the batter into the tray. Scatter on the raspberries.
Bake for 25 mins. Allow to sit for 5 mins then cut into squares.
Enjoy hot or cold!
Please report back and let me know how you get on with the recipe, any and all feedback is necessary to make sure I can continue to trust my taste buds. Looking for more sweet treats? Check out the Evening Delights section of my website and let your taste buds direct you.