Description
This no-bake Keto Chocolate Strawberry Cheesecake combines a rich chocolate crust with a creamy strawberry filling and a decadent chocolate ganache, all while keeping carbs low.
Ingredients
Scale
- 1 1/4 cup almond flour
- 1/4 cup cocoa powder
- 1/4 cup Swerve Sweetener
- Pinch salt
- 1/4 cup butter (melted)
- 7 or 8 smallish strawberries (thinly sliced)
- 2 1/2 cups chopped strawberries
- 1/4 cup plus 2 tbsp water (divided)
- 1 tbsp grassfed gelatin
- 3/4 cup heavy whipping cream
- 1 tsp vanilla extract
- 16 ounces cream cheese (softened)
- 1 cup powdered Swerve Sweetener
- 1/3 cup heavy whipping cream
- 1 1/2 ounces unsweetened chocolate (chopped)
- 2 tbsp powdered Swerve Sweetener
- 1 tbsp allulose (or BochaSweet)
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 325°F (optional) or chill if you prefer no-bake. Mix almond flour, cocoa powder, 1/4 cup Swerve, and a pinch of salt.
- Stir in melted butter until the mix holds when pressed. Press mixture into the bottom of a 9-inch springform pan. Chill in fridge until firm (or bake 8–10 minutes and then cool).
- Place 2 1/2 cups chopped strawberries and 1/4 cup water in a small saucepan. Cook on medium until soft, about 6–8 minutes.
- Sprinkle 1 tbsp gelatin over 2 tbsp water. Let it bloom for 5 minutes.
- Remove strawberries from heat, mash lightly, then stir in the bloomed gelatin until dissolved. Cool to room temperature.
- Whip 3/4 cup heavy cream to soft peaks. Set aside.
- Beat 16 oz softened cream cheese with 1 cup powdered Swerve and 1/3 cup heavy cream and 1 tsp vanilla until smooth.
- Fold half of the whipped cream into the cream cheese mixture for a light texture.
- Spread a layer of the cooled strawberry mixture over the crust. Chill 10–15 minutes until slightly set.
- Spread the cream cheese filling over the strawberry layer. Chill at least 3–4 hours or overnight until firm. Place thin sliced strawberries on top before adding ganache if you like.
- Warm 1 1/2 oz chopped unsweetened chocolate with 2 tbsp powdered Swerve and 1 tbsp allulose and 1/3 cup heavy cream over low heat. Stir until smooth.
- Remove from heat and stir in 1/2 tsp vanilla. Let cool a bit so it thickens but still pours.
- Pour ganache over chilled cheesecake. Smooth the top and chill 15–30 minutes to set ganache. Decorate with the thin strawberry slices.
Notes
Soften cream cheese to room temperature for a smooth filling. Bloom the gelatin exactly as written for the strawberry layer to set properly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 4g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 50mg