Keto Cheesecake with Strawberries

AuthorKristen
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Yields16 Servings

Nutrition Facts

Protein Serves 1.5

Servings 16


Amount Per Serving
% Daily Value *
Total Carbohydrate 3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Filling
 1 ½ tsp Vanilla Essence
 15 ml Lemon Juice
 1 ⅓ cups Splenda
 50 g Sour Cream
 750 g Cream Cheese
 4 Eggs
Crust
 100 g Almond Meal
 2 tbsp Melted Butter
 2 tbsp Splenda
Topping
 100 g Frozen Strawberries (thawed) Reserve liquid
 1 tsp Splenda Gelatine Follow directions on packet

1

Heat oven to 180C

2

Combine ingredients for crust and press in to the bottom of a springform pan, bake for 8 to 10 mins, until fragrant and beginning to brown.

3

Raise oven temperature to 200C.

4

Put cream cheese in mixing bowl, and beat until fluffy, add other ingredients, scraping the bowl and beaters each time (this is very important), fully incorporating each ingredient. When all ingredients are combined, scrape one more time, beat one more minute, and pour mixture into pan over crust.

5

Place cheesecake into oven onto a sheet in case of dripping, reduce the temperature down to 90C.

6

Bake for 60 to 90 minutes, after 60 minutes check often. When the cake is firm to touch but slightly soft in the centre, remove from oven.

7

Allow to cool at room temperature.

8

Top with fruit topping as suggested. With reserve liquid measure the quantity that you have and follow the guidelines on the gelatine packet in relation to how much gelatine you need to mix in with the liquid juices.

9

Pour over strawberries and chill to enable strawberries/gelatine mixture to set.

Ingredients

Filling
 1 ½ tsp Vanilla Essence
 15 ml Lemon Juice
 1 ⅓ cups Splenda
 50 g Sour Cream
 750 g Cream Cheese
 4 Eggs
Crust
 100 g Almond Meal
 2 tbsp Melted Butter
 2 tbsp Splenda
Topping
 100 g Frozen Strawberries (thawed) Reserve liquid
 1 tsp Splenda Gelatine Follow directions on packet

Directions

1

Heat oven to 180C

2

Combine ingredients for crust and press in to the bottom of a springform pan, bake for 8 to 10 mins, until fragrant and beginning to brown.

3

Raise oven temperature to 200C.

4

Put cream cheese in mixing bowl, and beat until fluffy, add other ingredients, scraping the bowl and beaters each time (this is very important), fully incorporating each ingredient. When all ingredients are combined, scrape one more time, beat one more minute, and pour mixture into pan over crust.

5

Place cheesecake into oven onto a sheet in case of dripping, reduce the temperature down to 90C.

6

Bake for 60 to 90 minutes, after 60 minutes check often. When the cake is firm to touch but slightly soft in the centre, remove from oven.

7

Allow to cool at room temperature.

8

Top with fruit topping as suggested. With reserve liquid measure the quantity that you have and follow the guidelines on the gelatine packet in relation to how much gelatine you need to mix in with the liquid juices.

9

Pour over strawberries and chill to enable strawberries/gelatine mixture to set.

Keto Cheesecake with Strawberries

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