Keto Strawberry Cheesecake Recipe
Introduction:
Indulge in a guilt-free dessert with this delicious Keto Strawberry Cheesecake recipe. Rich and creamy, this low-carb treat is perfect for satisfying your sweet tooth while staying on track with your ketogenic lifestyle. With a delightful combination of cream cheese, fresh strawberries, and a almond flour crust, this cheesecake is sure to become a favorite. Plus, we’ll provide you with the prep time, cook time, serving size, and full nutrition values to make it easy for you to incorporate into your keto meal plan.
Ingredients:
Crust:
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 2 tbsp powdered erythritol (or other keto-friendly sweetener of choice)
Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup powdered erythritol
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup sour cream
Topping:
- 1 1/2 cups fresh strawberries, sliced
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 5 hours (including chilling time)
Servings: 12
Instructions:
- Preheat the Oven:
Preheat your oven to 325°F (163°C). Lightly oil a 9-inch springform pan with cooking spray or butter. - Prepare the Crust:
In a medium-sized bowl, combine the almond flour, melted butter, and powdered erythritol. Make an even crust by pressing the mixture into the bottom of the prepared springform pan. Bake in the preheated oven for 10 minutes, then remove and let it cool while you prepare the filling. - Make the Cheesecake Filling:
In a large mixing bowl, smooth out the softened cream cheese. Continue to beat in the powdered erythritol and vanilla essence until completely mixed. One egg at a time, adding and thoroughly combining each one as you go. Finally, fold in the sour cream until the filling is smooth and creamy. - Assemble and Bake:
Pour the cream cheese filling into the springform pan over the chilled crust. Smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes or until the center is set and the top is lightly golden. The edges should be solid, but the centre should be slightly jiggly. - Cool and Chill:
Allow the cheesecake to cool in the pan for about 1 hour, then transfer it to the refrigerator to chill for at least 4 hours or preferably overnight. - Top with Strawberries:
Before serving, top the chilled cheesecake with sliced fresh strawberries. Arrange them in a decorative pattern for an extra touch. - Serve and Enjoy:
Slice and serve your keto strawberry cheesecake. Each bite is a delightful combination of creamy cheesecake, nutty crust, and the natural sweetness of fresh strawberries.
Nutrition Information (per serving):
- Calories: 280
- Total Fat: 25g
- Saturated Fat: 12g
- Trans Fat: 0g
- Cholesterol: 110mg
- Sodium: 180mg
- Total Carbohydrates: 6g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 7g
Note: Nutrition values are approximate and may vary based on specific ingredients and brands used. Adjustments to sweeteners or other ingredients can be made to suit individual preferences and dietary needs.
Enjoy this Keto Strawberry Cheesecake as a delightful and satisfying dessert that fits perfectly into your low-carb lifestyle!
