Completely Keto Cheese Cake Balls Topped With Raspberry Jam

In a cozy neighborhood where every bake sale was an event, and every recipe had a story, a local home baker decided to charm her neighbors with a delightful twist on a classic dessert: Completely Keto Cheesecake Balls Topped with Raspberry Jam.

On a crisp autumn morning, with leaves swirling in the wind and the scent of baked goods filling the air, the baker meticulously mixed the cream cheese, swerve, and other ingredients, each addition a promise of the sweet indulgence to come. The Cheesecake Balls, once baked and cooled, were each crowned with a dollop of Completely Keto Raspberry Jam, turning them into little jewels of flavor.

As the bake sale began, the Cheesecake Balls, nestled among the array of treats, caught the eye of every visitor. The tangy raspberry jam complemented the creamy richness of the cheesecake, making each bite a celebration of texture and taste. Paired with a warm cup of keto-friendly coffee or tea, they offered a moment of blissful indulgence.

As the day unfolded, the Cheesecake Balls were not just a dessert; they became the highlight of conversations, a sweet testament to the baker’s creativity, and a reminder of the simple joy found in a well-crafted treat, shared among friends and neighbors in the heart of a close-knit community.

Completely Keto Cheese Cake Balls Topped With Raspberry Jam

Course: Dessert

Cuisine: European

Keyword: cheese cake balls topped with raspberry jam, keto cheese cake balls topped with raspberry jam

Prep Time: 12 hours

Servings: 10 people

Print

Ingredients

• 1 pack unwhipped chream cheese
• 1 egg beaten
• 1/3 tsp vanilla extract
• 1/3 cup swerve
• 1/3 cup sour cream
• Completely Keto Raspberry Jam for topping

Instructions

1. Preheat oven to 350 degrees.

2. Line a springform pan with parchment paper, then grease the paper and sides of pan.

3. Beat the cheese and swerve in a bowl until smooth.

4. Add in the rest of the ingredients other than the jam and keep beating until fully mixed.

5. Pour into the springform pan and bake for about 40 minutes.

6. Cool for about 10 minutes then use a knife to seperate the sides of the cake from the pan. Keep cooling for another 60 minutes.

7. Cover the pan and put in a freezer for the night.

8. Defrost the cake for 60 minutes.

9. Using a ball scooper make balls from the cake and put in a serving dish. Top with raspberry jam by spooning over the balls.

Recipe Notes