Description
Delightful Keto Strawberry Cheesecake with a creamy texture and refreshing strawberry flavor, perfect for a low-carb diet.
Ingredients
- 2 cups almond flour
- 1/2 cup unsalted butter, melted
- 1/4 cup erythritol or other keto-friendly sweetener
- 1/2 teaspoon vanilla extract
- 16 oz cream cheese, softened
- 1 cup heavy cream
- 1/2 cup erythritol
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, pureed
- 1 tablespoon gelatin (optional for firmness)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
- Mix almond flour, melted butter, erythritol, and vanilla extract until blended. Press this mixture into the bottom of the prepared pan to form the crust.
- Bake the crust for 10-12 minutes until lightly golden. Let it cool completely.
- Beat the softened cream cheese and erythritol in another bowl until smooth. Gradually add heavy cream, continuing to beat until fluffy.
- Stir in vanilla extract and strawberry puree (and gelatin if using). Mix until everything is well combined.
- Pour the cheesecake mixture over the cooled crust in the springform pan.
- Refrigerate for at least 240 minutes (4 hours) or until set.
- Serve with additional strawberry slices on top if desired.
Notes
Ensure that the cream cheese is softened before mixing; this prevents lumps. Avoid overmixing after adding the heavy cream.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American