Keto Strawberry Cheesecake
Here’s a detailed recipe for a low-carb keto strawberry cheesecake:
Ingredients:
Filling:
1 cup heavy whipping cream
8 oz cream cheese, softened
1 package sugar-free strawberry Jello
2 cups Cool Whip or additional heavy whipping cream (for fewer carbs, use heavy whipping cream)
1/2 cup juicy ripe strawberries, chopped
Crust:
2 1/2 cups almond flour
1/2 cup chopped nuts (roasted for more flavor)
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
2 tablespoons butter or 1 tablespoon coconut oil
2 squares unsweetened baking chocolate
2 tablespoons heavy whipping cream
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Instructions:
Prepare the Crust:
Melt the Chocolate:
In a small saucepan, melt the unsweetened baking chocolate with 2 tablespoons of heavy whipping cream over low heat, stirring until smooth. Set aside to cool slightly.
Mix the Dry Ingredients:
In a large bowl, combine the almond flour, chopped nuts, vanilla extract, and ground cinnamon.
Combine with Chocolate:
Pour the melted chocolate mixture into the dry ingredients. Mix until well combined.
Form the Crust:
Divide the mixture into two equal portions and press each portion into the bottom of two 9-inch pans. Alternatively, you can press all of the mixture into a single 9×13-inch pan.
Refrigerate for at least 10 minutes to set.
Prepare the Filling:
Mix the Jello:
In a medium bowl, blend 1/2 cup of heavy whipping cream with the sugar-free strawberry Jello.
Add Cream Cheese:
Stir in the softened cream cheese until the mixture is smooth. Set aside.
Whip the Cream:
In another bowl, whip the remaining heavy whipping cream until stiff peaks form.
Combine and Fold:
Gently fold the whipped cream into the cream cheese mixture until well incorporated. Then fold in the chopped strawberries.
Assemble the Cheesecake:
Fill the Crust:
Spoon the filling mixture over the chilled crust(s) and smooth the top.
Chill:
Refrigerate the cheesecake for at least 2 hours, or until set.
Enjoy:
Once set, slice and enjoy your low-carb keto strawberry cheesecake