These creamy, fruity individual low carb raspberry cheesecakes are a perfectly guilt free indulgence.
I'm going to make a rather large statement here. Small, my friends, is better than big.
Think about it.
There is a tipping point in almost all aspects of life where big becomes too much, too unmanageable, unfeasible.
Do you know that feeling after a big meal? Not nice, walking around with stones in your stomach for hours. Your body will thank you for sticking to smaller, sensible portions. And if there is a large spread, small portions mean you can sample more flavours. Small food is fun, neat, grown-up in a good way and can be eaten with your fingers. Small food is almost too good to be true!
Here's the epitome of a perfectly formed small dessert: low carb raspberry cheesecake.
You all know I'm a big (oh dear - wrong word?!) fan of muffins. I've posted recipes for carrot cake muffins, low carb chocolate banana muffins, chocolate feast muffins and my most popular recipe, low carb muffins. I think they are the perfect size treat.
After making this (full sized) orange brandy cheesecake recently, I thought it was time to test my beloved silicone muffin pan with some mini raspberry cheesecakes.
These supremely tasty, super-fruity cheesecakes are so easy to make, you could basically do it with your eyes closed.
I made a raspberry sauce with the very useful low carb thickener xanthan gum. If you are in a hurry, you could even skip this step and drop a few whole berries into the cheesecake mix instead. The one thing I do recommend is to use a silicone baking mould (pan). Unless you use paper cups, a silicone mould is the difference between getting your muffins or mini raspberry cheesecakes out in one piece or scraping tasty crumbs onto a plate.
Raspberries are one of my favourite low carb fruits.
They have 7.3 net carbs per half cup.
You can, of course, make this recipe as a cake (increase the oven time in this case to 1 hour and use a springform).
Because as we all know, exceptions prove the rule and when it comes to cheesecake, big can be (almost) as good as small.
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Mini Raspberry Cheesecakes (gluten free, low carb)from Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- Heat the oven to 160 Celsius.
- Mix the ground almonds and coconut flour with 1 tablespoon Natvia, 1 teaspoon vanilla extract and the softened butter until you have a ball of dough. Set aside.
- Mix the cream cheese with the eggs, the remaining 4 tablespoon of sweetener and the other 1 teaspoon of vanilla essence.
- Heat the raspberries (you can use frozen or fresh) with 2 tablespoon water in a small pot and cook on a low heat for ca 5 minutes until you have a thick sauce. Take off the heat and stir in a pinch of xanthan gum. This is a thickener - so if you do not have xanthan gum, make sure you reduce the liquid in the raspberries by as much as possible (without burning them!)
- Now you assemble the mini cakes: Form small disks in your hands and press them firmly into the bottom of the muffin pan.
- Next, spoon the raspberry sauce on the dough base and then pour in the cheesecake mix.
- Stir a little to get some of the sauce to the top, but be careful not to over-stir. It will still taste great, but not look as pretty. Dot any remnants of the raspberry sauce on the top.
- Bake ca 45 minutes until the top of the cakes is firm. The center will still be jiggly.