There are so many delicious low carb raspberry recipes. It’s tough to decide which one to make when the berries come in. My youngest daughter loves to make avocado smoothies with them. And, she enjoys making them into frozen yogurt pops.
A sweet and tangy raspberry sauce is perfect for adding extra pizzazz to keto cheesecake or ice cream. This easy recipe comes together in a snap. Add all of the ingredients to a small to medium saucepan. Bring the raspberry mixture simmer over medium to medium-low heat. Don’t let it simmer too hard or it will produce a lot of foam.
Pour the chocolate ganache filling into the tart crust and chill. Top with raspberries and serve. You have two choices for a crust for this tart. I chose to use a simple baked low carb pie crust made with almond flour, coconut flour, butter, and water.
The good news is, swirling is simple! Simply lay down the cream cheese base, then pour the raspberry filling on top and use a spatula to gently create swirls into the cheesecake mix. I prefer to make my low-carb raspberry swirl cheesecake in one large dish.