Keto Strawberry Cheesecake

Ingredients:

For the Crust:

• 2 cups almond flour
• 1/4 cup melted butter
• 1/4 cup powdered erythritol or another keto-friendly sweetener
• 1 tsp vanilla extract

For the Cheesecake Filling:

• 24 oz (3 packages) cream cheese, softened
• 1 cup powdered erythritol or another keto-friendly sweetener
• 3 large eggs
• 1 tsp vanilla extract
• 1/4 cup heavy cream
• 1/4 cup sour cream
• 1 tbsp lemon juice

For the Strawberry Topping:

• 1 cup strawberries, hulled and chopped
• 2 tbsp powdered erythritol or another keto-friendly sweetener
• 1 tsp lemon juice
• 1 tsp gelatin powder (optional, for thickening)

Instructions:

Preparing the Crust:

1. Preheat the Oven:
   • Preheat your oven to 325°F (160°C).
2. Make the Crust:
   • In a medium bowl, mix together the almond flour, melted butter, powdered erythritol, and vanilla extract until well combined.
   • Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
   • Bake for 10-12 minutes, or until the crust is lightly golden. Remove from the oven and let it cool while preparing the filling.

Preparing the Cheesecake Filling:

3. Make the Filling:
   • In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
   • Add the powdered erythritol and mix until well combined.
   • Add the eggs one at a time, beating well after each addition.
   • Mix in the vanilla extract, heavy cream, sour cream, and lemon juice until the mixture is smooth and creamy.
4. Bake the Cheesecake:
   • Pour the cheesecake filling over the cooled crust in the springform pan.
   • Smooth the top with a spatula.
   • Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
   • Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour to cool slowly.
   • Remove from the oven and refrigerate for at least 4 hours, or overnight, to fully set.

Preparing the Strawberry Topping:

5. Make the Topping:
   • In a small saucepan, combine the chopped strawberries, powdered erythritol, and lemon juice.
   • Cook over medium heat, stirring occasionally, until the strawberries release their juices and soften, about 5-7 minutes.
   • If using gelatin for thickening, sprinkle it over the strawberry mixture and stir until dissolved.
   • Remove from heat and let the topping cool to room temperature.

Assembling the Cheesecake:

6. Top the Cheesecake:
   • Once the cheesecake is fully set and chilled, remove it from the springform pan.
   • Spread the cooled strawberry topping evenly over the top of the cheesecake.

Serving:

• Slice and serve the cheesecake chilled. Enjoy your delicious Keto Strawberry Cheesecake!

Tips:

• For a smoother texture, ensure all ingredients are at room temperature before mixing.
• To prevent cracks, avoid overmixing the batter and bake the cheesecake slowly, allowing it to cool gradually.