Chocolate Raspberry Cheesecake

Treat yourself while keeping keto with this decadent cheesecake. The filling combines cocoa powder and cocoa nibs with cream cheese, sour cream, eggs, and a zero-calorie monk fruit sweetener, which is then poured into a chocolate almond flour crust. It’s finished with a sprinkling of freeze-dried raspberries and then baked until creamy and luscious.

Ingredients: Cream Cheese (Pasteurized Milk And Cream, Salt, Cheese Culture, Stabilizers (Xanthan Gum, Carob Bean Gum, Guar Gum)), Powdered Monk Fruit Sweetener (Erythritol, Monk Fruit Extract), Sour Cream (Cultured Cream), Blanched Almond Flour, Liquid Whole Eggs (Whole Eggs, Citric Acid, 0.15% Water Added As Carrier For Citric Acid. Citric Acid To Preserve Color), Unsalted Butter (Pasteurized Cream, Natural Flavorings), Cocoa Nibs, Freeze-Dried Raspberries, Extra Brute Cocoa Powder (Processed With Alkali), Cacao Powder (Processed With Alkali), Lemon Juice Concentrate, Vanilla Extract (Vanilla Bean Extractives In Water And Alcohol), Sea Salt

20g carb – 2g fiber – 13g sugar alcohol = 5g net carb