Teresa's Recipes
Keto Strawberry Cheesecake
Indulge in this luscious Keto Strawberry Cheesecake that boasts a rich, creamy filling and a delightful almond flour crust. This dessert is perfect for those following a low-carb lifestyle, allowing you to enjoy a classic favorite without the guilt. The vibrant strawberries blended with a hint of lemon juice offer a refreshing burst of flavor, while the smooth cream cheese and whipped cream create a velvety texture that melts in your mouth. A truly elegant dessert that’s as beautiful as it is delicious!
Ingredients
- 1 cup Almond flour
- 1/4 cup, melted Unsalted butter
- 16 oz, softened Cream cheese
- 1 cup Heavy cream
- 3/4 cup (or to taste) Erythritol
- 1 teaspoon Vanilla extract
- 2 cups, hulled and sliced Fresh strawberries
- 1 tablespoon Lemon juice
- 2 tablespoons Water
- 1 tablespoon Gelatin
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Chill Time: 4 hours
- Calories: 320
- Fat: 28g
- Carbs: 8g
- Protein: 6g
- Sodium: 250mg
- Sugar: 2g
Instructions
- Preheat your oven to 325°F (163°C).
- 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.
- Bake the crust in the preheated oven for 10 minutes, or until lightly golden. Remove from the oven and allow it to cool completely.
- In a separate mixing bowl, beat the softened cream cheese, erythritol, heavy cream, and vanilla extract together until the mixture is smooth and creamy.
- In a blender, puree the sliced strawberries with lemon juice until you achieve a smooth consistency.
- 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.
- Add the strawberry puree to the cream cheese mixture followed by the dissolved gelatin. Beat until everything is well combined and smooth.
- Carefully pour the strawberry cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- Refrigerate the cheesecake for at least 4 hours, or until it has fully set.
- Once set, gently release the cheesecake from the springform pan and slice into 8 servings.
- Serve chilled and enjoy the delightful combination of flavors!
Tips
- For added texture, consider folding in some chopped strawberries into the filling before chilling.
- If you prefer a sweeter cheesecake, adjust the amount of erythritol to your taste preference.
- This cheesecake can be topped with additional fresh strawberries or a low-carb berry sauce for an extra touch!