I never thought I’d fall head over heels for a dessert that’s both creamy and keto-friendly, but here we are. This strawberry cheesecake—oh, it’s like a love letter to your taste buds, all wrapped up in velvety, guilt-free indulgence. Imagine the first bite: a symphony of sweetness and tang, dancing on your tongue like a summer’s day in June.
Steps
- Prepare the crust by mixing almond flour, sweetener, and melted butter until combined. Press this mixture firmly into the bottom of a lined baking dish to form an even layer, then set it aside.
- To make the filling, blend softened cream cheese with sweetener until smooth. Incorporate eggs one at a time, followed by vanilla extract and lemon juice for added flavor.
- Pour the cheesecake filling over the prepared crust, spreading it evenly. Bake the cheesecake in the preheated oven until the center is just set, then allow it to cool to room temperature.
- While the cheesecake cools, prepare the strawberry topping by cooking fresh or frozen strawberries with sweetener until they break down and thicken. Allow the sauce to cool before using.
- Once the cheesecake is fully cooled, spread the strawberry topping over the top. Refrigerate the cheesecake for several hours or overnight to set fully before serving.
Ingredients
- 2 cups almond flour
- 1/3 cup powdered monk fruit sweetener
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup powdered monk fruit sweetener
- 3 large eggs
- 2 tsp vanilla extract
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1/4 cup sour cream
- 1 cup fresh strawberries, sliced
- Additional strawberries for topping (optional)
FAQ
- Can I use a different type of pan instead of a springform pan?
- Yes, you can use a different type of pan, like a 9×9 glass dish lined with parchment paper. However, be mindful that glass heats differently from metal, which may cause the edges to brown slightly.
- Can I substitute ingredients like cream cheese or sweeteners in this cheesecake recipe?
- Absolutely, substitutions can work well. Users have successfully used low-fat cream cheese or even Greek yogurt. For sweeteners, if you use a different sweetener like allulose instead of monk fruit, the taste may be slightly sweeter.
- Is it possible to make the strawberry sauce ahead of time?
- Yes, you can prepare the strawberry sauce a day in advance. It can be served cold with the cheesecake or warmed up, depending on your preference.
- What are the net carbs for the cheesecake without the strawberry topping?
- For the nutritional information of just the cheesecake, you can refer to the classic keto cheesecake recipe. Note that it was originally calculated for a cheesecake cut into 16 slices instead of 12.
- Can I make my own strawberry jam for this recipe?
- Certainly! If you’re unable to find store-bought jam, you can make your own strawberry jam to use with the cheesecake.
Tips
- If you don’t have a springform pan, you can use a 9×9 glass dish lined with parchment paper. Keep an eye on the edges as glass tends to heat differently and may cause browning.
- For a unique twist, consider adding finely chopped pecans to the crust. It’s also possible to substitute part of the cream cheese with Greek yogurt for a different texture and flavor.
- Enhance the flavor by adding extra lemon juice and zest to the cheesecake filling. A sour cream layer with lemon juice and zest added after baking can elevate the taste further.
- If you can’t find store-bought strawberry jam, you can make your own chia jam as a delicious and suitable alternative for the topping.
Equipment
- Springform Pan – While some people have used alternatives, a springform pan is typically recommended for cheesecakes.
- Parchment Paper – Useful for lining baking dishes to prevent sticking.
- Electric Mixer – For mixing the cheesecake batter until smooth and creamy.
- Food Processor – If you need to finely chop or blend any ingredients for the crust or filling.
- Measuring Cups and Spoons – Essential for accurately measuring ingredients, especially for baking.
- Silicone Spatula – Useful for scraping down the sides of bowls and smoothing the cheesecake filling.
