Keto Triple Layer Raspberry Cheesecake Terrine - Low Carb, Gluten Free, Nut Free, No Sugar Added

Keto Three Layer Raspberry Cheesecake Mousse Terrine / Low Carb / Gluten Free / Nut Free / No Sugar Added

Published on Feb 2, 2019

 

Keto Triple Layer Raspberry Cheesecake Terrine - Low Carb, Gluten Free, Nut Free, No Sugar Added

KETO THREE LAYER RASPBERRY CHEESECAKE MOUSSE TERRINE – Low Carb, Gluten Free, Nut Free, No Sugar Added

This sweet tart raspberry cheesecake mousse terrine topped with chocolate glaze is perfect for any occasion!

I’ve been wanting to cut back dairy, but still want to enjoy some, so I decided to make cheesecake mousse in a loaf pan, not in a large round pan. I thought I could do portion control that way!

Keto Triple Layer Raspberry Cheesecake Terrine - Low Carb, Gluten Free, Nut Free, No Sugar Added

I top this raspberry mousse terrine with sweet chocolate glaze, which is completely optional, but I totally recommend it 🙂

By the by, the camera that I was using broke about two months ago. I got a new one, which is the latest model of the broken one, but it’s not good at all…, so I’ve been struggling in good videography and photography, which you can probably see from the last three recipe videos including this one. So, I had to buy another one, which was way beyond my budget! Anyway, I’m publishing this recipe now even though I’m not completely happy with the video and photos, but I hope you guys will like them, and also the recipe!

Keto Triple Layer Raspberry Cheesecake Terrine - Low Carb, Gluten Free, Nut Free, No Sugar Added

 

 

 

 

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Keto Triple Layer Raspberry Cheesecake Terrine - Low Carb, Gluten Free, Nut Free, No Sugar Added
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Keto Three Layer Raspberry Cheesecake Mousse Terrine / Low Carb / Gluten Free / Nut Free / No Sugar Added

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 10 slices
Calories 207 kcal
Author Miyuki

Ingredients

Raspberry Puree

  • 3 oz Frozen Raspberries (85 g)
  • 1 tsp Lemon Juice
  • 1/2 tsp Liquid Stevia

Cheesecake Mousse Terrine

  • 8 oz Cream Cheese, Softened (225 g)
  • 1 tbsp Stevia Powder
  • 1 tbsp Lemon Juice
  • 1 tsp Vanilla Extract
  • 1 cup Heavy Cream (240 cc)
  • 3 tbsp Warm Water
  • 0.3 oz Gelatin (9 g)

Chocolate Glaze

  • 0.5 oz Coconut Oil (14 g)
  • 0.75 oz Unsweetened Baking Chocolate, Chopped (21 g)
  • 3 tbsp Heavy Cream
  • 1/2 tsp Liquid Stevia
  • 1 tsp Vanilla Extract

Instructions

Raspberry Puree

  1. Add the frozen raspberries, lemon juice and liquid stevia to a saucepan.
  2. Stir well and crush them lightly as they begin to release their juice over low heat. Cook until you have a thick sauce.
  3. Remove the saucepan from heat.
  4. Strain the seeds out.
  5. Let cool completely.

Cheesecake Mousse Terrine

  1. In a large bowl, beat the heavy cream until very thick with a hand mixer. (Stop beating right before soft peaks begin to form).

  2. In another large bowl, cream the cream cheese using the same hand mixer. Add the stevia, lemon juice, vanilla and beat until smooth and well-combined.
  3. In a small bowl, sprinkle the gelatin over warm water and stir to dissolve the gelatin. (If your gelatin doesn’t dissolve in warm water, dissolve in cold water first, soak for a couple minutes and then warm in a double boiler or a microwave.)

  4. Add the gelatin mixture to the cream cheese mixture and beat to combine.
  5. Fold in the whipped cream.
  6. Divide the mixture into three equal portions.
  7. Transfer one portion of the cream cheese mixture to a loaf pan lined with parchment paper. (* I used an 8.5 x 3.6 inch (22 x 9 cm) pan, but an 8 x 4 inch (20 x 10 cm) pan also works.) Level out and drop the pan a few times. Freeze for 5 minutes while working on the next step.

  8. Add about 2 tsp (or about 1/3) of the raspberry puree to one of the remaining portions of the cream cheese mixture and stir to combine. (Use a whisk if necessary.) Place over the bottom layer. Level out and drop the pan a few times. Freeze the pan for 5 minutes while working on the next step.

  9. Add the remaining raspberry puree to the last portion of the cream cheese mixture and stir to combine. Place over the second layer. Level out and drop the pan a few times.

  10. Chill overnight, or at least 4 hours until set.
  11. Invert onto a plate or a cutting board. Remove from the pan and then remove the parchment paper carefully.

  12. Pour the chocolate glaze on top and chill for 5 minutes, or until set.

  13. To slice, heat a knife under hot water and wipe off the excess water before each slice.

Chocolate Glaze

  1. Melt the coconut oil in a saucepan over low heat. Remove from the heat when half melted.

  2. Add the unsweetened chocolate. Let stand for a couple minutes. Stir until melted and smooth.

  3. Add the heavy cream, liquid stevia and vanilla and mix well.

Recipe Notes

Per Serving (1/10):
Calories 207 kcal, Protein 3.6 g, Total Fat 20.5 g, Total Carbohydrate 3.1 g, Dietary Fiber 0.7 g, Sugar 2.0 g

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4 Comments


  1. I made this yesterday. It was amazing! I’ll definitely make again. Thank you for the great recipe.

    1. Keto Diet Channel says:

      Beth, Thank you for trying the recipe!! I’m glad you liked it 🙂

  2. Akash says:

    Hi Miyuki, thanks again for sharing the recipe. It looks super delicious!

    1. Keto Diet Channel says:

      Akash, Thank you very much as always ❤

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