Description
This Keto Strawberry Cheesecake is a deliciously creamy and satisfying dessert that fits perfectly within a low-carb diet.
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup erythritol
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup sour cream
- 1/2 cup erythritol
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup fresh strawberries, pureed
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, erythritol, and melted butter. Press the mixture into the bottom of a springform pan to form the crust.
- Bake the crust for 10-12 minutes or until it starts to turn golden brown. Remove from the oven and let it cool.
- In another bowl, beat the softened cream cheese with a mixer until smooth. Add sour cream, erythritol, eggs, and vanilla extract and mix until well combined.
- Pour the cream cheese mixture over the cooled crust.
- Bake for 20-25 minutes until the edges are set but the center is slightly jiggly.
- Remove from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
- Before serving, drizzle the pureed strawberries on top.
Notes
- For a firmer cheesecake, let it chill overnight.
- Add more or less erythritol to taste.
- Top with more fresh strawberries before serving for added flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg