Description
A creamy, low-carb cheesecake topped with fresh strawberries, perfect for a keto diet.
Ingredients
Scale
- Crust:
- 2 cups (240g) blanched almond flour
- 8 tbsp (120g) butter, melted
- Filling:
- 2 cups (450g) cream cheese, room temperature
- ½ cup (120g) sour cream
- 3 eggs
- 1 teaspoon vanilla extract
- ¼ cup (60g) Confectioners Swerve (or Lakanto’s Powdered)
- Topping:
- 2 tbsp Granular Swerve (or Lakanto’s)
- 1 cup (200g) strawberries
- ¼ cup water
Instructions
- Preheat the oven to 350°F (177°C) and grease the bottom and sides of a 7-inch springform pan with baking spray.
- Combine the crust ingredients in a bowl and mix until combined. Press the dough into the bottom and against the sides of your pan. Bake the crust for 10 minutes until slightly golden.
- Whisk the cream cheese in a large bowl until smooth. Add in the sour cream, eggs, vanilla, and confectioners swerve. Whisk until everything is fully incorporated.
- Add the filling to the crust and bake for 1 hour until the edges set and the center slightly jiggles. Let it cool to room temperature.
- Prepare the topping by slicing the strawberries and setting half of them aside. Place the other half into a small saucepan with water and granular swerve.
- Cook on low heat for a couple of minutes until the strawberries become tender. Then pour these ingredients into a blender and blend them until a liquid forms.
- Place the rest of the sliced strawberries on top and then drizzle the strawberry syrup over the cheesecake. Enjoy!
Notes
For best results, chill the cake for at least 3 hours or overnight before slicing. Use room temperature cream cheese to avoid lumps.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 3g
- Sodium: 250mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 90mg