Low Carb Strawberries and Cream Cheesecake is rich, creamy and the perfect keto friendly dessert for spring and summer. Made with a gluten free almond flour crust, fresh pureed strawberries and a hint of lemon juice.
For the Crust:
2cupsalmond flour sifted
1/3cupunsalted butter melted
pinchof sea salt
For the Cheesecake
1/4 - 1/3cuppowdered erythritol or powdered monk fruit sweetener
32ouncesfull fat cream cheese
1/2cupfull fat sour cream
1/2tablespoonpure vanilla extract
1teaspoonfresh lemon juice
fresh strawberries for garnish
For the crust:
In a large bowl, mix together the almond flour, melted butter, erythritol, vanilla and salt until combined. Using your hands, press dough firmly into the lined springform pan.
For the filling:
Puree the strawberries and sweetener in a blender. Add the cream cheese and blend until smooth.
Pour in the sour cream, heavy cream, vanilla, lemon juice and continue blending until the mixture has thickened up.
Pour batter over the prepared crust. Cover with plastic wrap and chill in the fridge at least 5 hours or overnight (or freeze for 2-3 hours) before serving.
Once the cheesecake is firm, run a sharp knife along the inside of the springform to release the cake before you open the springform.
Decorate with fresh strawberries, if desired.
Low Carb Strawberries and Cream Cheesecake
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.