Keto Strawberry Cheesecake

So you thought keto was all games no fun huh? I'm here to tell you that this lifestyle is uber sustainable! You do have to work for it, but it's definitely worth the prize in the long run. One of the things I really missed when I switched to keto was a delicious homemade strawberry cheesecake recipe. It’s one of my favorite desserts! Thankfully, I was able to come up with THE BEST strawberry cheesecake recipe while keeping it keto and delicious!

Ingredients

Crust:

1 cup almond flour

4 tablespoons erythritol (Truvia)

4 tablespoons unsalted butter melted

1 egg beaten

1/2 teaspoon almond extract

Filling:

16 ounces cream cheese

6 tablespoons erythritol (Truvia)

3 eggs beaten

2 teaspoons vanilla extract

1/2 cup heavy whipping cream

1/2 teaspoon almond extract

Strawberry Topping:

8 large strawberries sliced

1 tablespoon erythritol (Truvia)

Instructions

1. Preheat the oven to 350 degrees and prepare a cake pan with cooking spray.

2. In a mixing bowl, mix together the flour and 4 tablespoons of erythritol and then pour in the melted butter and stir lightly.

3. Add the egg and almond extract and then mix until well combined.

4. Pour the mixture into the bottom of the cake pan and spread it out evenly in order form a crust.

5. Pre-bake for 10-15 minutes, until brown along the edges.

6. Mix together the cream cheese and 6 tablespoons of erythritol in a blender until creamy. 7. Add eggs and mix until smooth. Mix in the vanilla extract, almond extract, and heavy whipping cream until mixture is creamy.

8. After the crust has baked and cooled, pour the filling into the cake pan on top of the crust and smooth it out by gently tapping on a hard flat surface.

9. Break up the sliced strawberries using a masher or blender and mix 1 tablespoon of erythritol into the mashed berries.

10. Place the berries in rows on top of the cheesecake batter as shown below.

11. Next, use a knife to swirl the strawberry topping along the surface of the cheesecake.

12. Bake the cheesecake for 30-40 minutes until the center has cooked completely and a fork comes out clean from the center.

13. Let the cheesecake cool on a rack for at least 30 minutes before moving into into the fridge for a minimum of 4 hours, preferably overnight.

14. Serve and enjoy!