Keto Strawberry Cheesecake

Ingredients

Almond flour

1 cup

Unsalted butter

1/4 cup, melted

Cream cheese

16 oz, softened

Heavy cream

1 cup

Erythritol

3/4 cup (or to taste)

Vanilla extract

1 teaspoon

Fresh strawberries

2 cups, hulled and sliced

Lemon juice

1 tablespoon

Water

2 tablespoons

Gelatin

1 tablespoon

Instructions

1. Preheat your oven to 325°F (163°C).
2. In a mixing bowl, combine the almond flour and melted butter until well blended. Press the mixture firmly into the bottom of a 9-inch springform pan to form a crust.
3. Bake the crust in the preheated oven for 10 minutes, or until lightly golden. Remove from the oven and allow it to cool completely.
4. In a separate mixing bowl, beat the softened cream cheese, erythritol, heavy cream, and vanilla extract together until the mixture is smooth and creamy.
5. In a blender, puree the sliced strawberries with lemon juice until you achieve a smooth consistency.
6. In a small saucepan, sprinkle the gelatin over the water and let it sit for 5 minutes to bloom. Then heat the mixture over low heat, stirring gently until the gelatin is fully dissolved and clear.
7. Add the strawberry puree to the cream cheese mixture followed by the dissolved gelatin. Beat until everything is well combined and smooth.
8. Carefully pour the strawberry cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
9. Refrigerate the cheesecake for at least 4 hours, or until it has fully set.
10. Once set, gently release the cheesecake from the springform pan and slice into 8 servings.
11. Serve chilled and enjoy the delightful combination of flavors!