ketoKeto Recipes
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:
- Preheat the Oven:
- Preheat your oven to 325°F (160°C).
- 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:
- 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.
- 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:
- 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:
- 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.