Description
Indulge in this delightful Keto Strawberry Cheesecake, a low-carb dessert that’s sugar-free and gluten-free. Creamy and luscious, with a nutty almond crust and fresh strawberry topping, it’s a perfect treat for any occasion.
Ingredients
Scale
Crust:
- 1 1/2 cups almond flour
- 1/4 cup powdered erythritol
- 1/4 cup unsalted butter, melted
Filling:
- 16 oz cream cheese, softened
- 1/2 cup powdered erythritol
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Topping:
- 1 cup fresh strawberries, sliced
- 1 tablespoon powdered erythritol (optional)
- 1 teaspoon lemon juice
Instructions
- Preheat the oven: Preheat the oven to 325°F and line a 9-inch springform pan with parchment paper.
- Prepare the crust: Mix almond flour, erythritol, and melted butter, press into the pan, and bake for 10 minutes.
- Make the filling: Beat cream cheese and erythritol, add eggs one at a time, mix in vanilla and sour cream. Pour over crust and bake.
- Cool and chill: Let the cheesecake cool in the oven, then refrigerate for at least 4 hours.
- Prepare the topping: Toss sliced strawberries with erythritol and lemon juice. Spoon over the chilled cheesecake before serving.
Notes
- You can blend the topping for a smoother consistency.
- Store leftovers in the fridge for up to 5 days or freeze slices individually for longer storage.
- Substitute monk fruit or stevia for erythritol if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 2g
- Sodium: 160mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
