Keto Low-Carb Strawberry Cheesecake

Easy recipe in 30 minutes!

This Low-Carb Strawberry Cheesecake is the perfect treat for anyone following a ketogenic diet, or for anyone who loves delicious and healthy desserts! Made with almond flour crust and a creamy, tangy cheesecake filling, this dessert is bursting with fresh strawberry flavor and a rich, satisfying texture. The crust is crisp and golden, while the filling is smooth and velvety, making every bite a dreamy indulgence. Topped with juicy, sweet strawberries, this cheesecake is the epitome of summertime indulgence, without the guilt. With only 5 grams of carbs per serving and a wealth of healthy fats, this cheesecake is the perfect way to satisfy your sweet tooth and keep your body in ketosis. So what are you waiting for? Treat yourself to a slice of this delicious and nutritious dessert today!

Characteristics:

Level

Easy

Time

30 Minutes preparation
4 Hours refrigeration

SErves

Calories

360

Fat

34g

Saturates

17g

Carbs

Sugar

Fiber

Ingredients

1 1/2 cups almond flour
1/4 cup melted unsalted butter
1/4 cup erythritol
1 tsp vanilla extract
2 8-oz packages cream cheese, softened
1/2 cup heavy cream
1/4 cup erythritol
1 tsp vanilla extract
1 cup strawberries, hulled and sliced

Instructions

Preheat oven to 350°F (175°C). Line a 9-inch (23cm) springform pan with parchment paper.
In a medium bowl, mix together almond flour, melted butter, 1/4 cup erythritol, and 1 tsp vanilla extract. Press mixture into the bottom and up the sides of the prepared pan.
Bake crust for 12-15 minutes or until golden brown. Allow to cool completely.
In a large bowl, beat together cream cheese, heavy cream, 1/4 cup erythritol, and 1 tsp vanilla extract until smooth and creamy. Pour mixture over the cooled crust.
Arrange sliced strawberries on top of the cheesecake mixture.
Cover and refrigerate for at least 4 hours or overnight. Serve chilled.

Enjoy this delicious and satisfying low-carb dessert!