Description
This delicious Keto Cheesecake is topped with a fresh strawberry sauce, making it the perfect low-carb dessert.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup erythritol
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 16 ounces cream cheese, softened
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup fresh strawberries, for sauce
- 2 tablespoons erythritol, for sauce
Instructions
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine almond flour, erythritol, and melted butter.
- Press the mixture into the bottom of a springform pan.
- In another bowl, beat together cream cheese, sour cream, eggs, and vanilla until smooth.
- Pour the cream cheese mixture over the crust.
- Bake for 45-50 minutes, or until set.
- Allow to cool before refrigerating for at least 4 hours.
- For the sauce, blend fresh strawberries with erythritol until smooth.
- Serve cheesecake topped with strawberry sauce.
Notes
- Make sure the cream cheese is fully softened for a smooth batter.
- For a firmer cheesecake, bake a little longer.
- Top with more fresh strawberries for added flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 2g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg