Keto Strawberry Cheesecake
This strawberry cheesecake is a stunner! It's an ideal low-carb treat to enjoy fresh berries this summer. Let's start cooking it!
Ingredients
For the Keto Crust
- 1 cup almond flour
- ¾ cup crushed pecans
- 5 tbsp butter, melted
- 2 tbsp Monkfruit sweetener
For the Vanilla Cheesecake
- 3 (8 ounce) packages cream cheese
- ½ cup sour cream
- 1 cup confectioners Monkfruit Sweetener
- 3 eggs room temperature
- 2 tsp vanilla extract
For the Low Carb Strawberry Sauce
- 2½ cups chopped strawberries, stems removed
- ¼ cup confectioners Monkfruit Sweetener
- ½ teaspoon vanilla extract
- ½ teaspoon lemon juice (optional, but helps to brighten the strawberry flavor)
Instructions
- Heat oven to 350°F.
- Mix almond flour, crushed pecans, butter and monkfruit sweetener. Press onto the bottom of a parchment paper lined 9-inch springform pan.
- Beat cream cheese monkfruit sweetener with an electric mixture until well combined. Add sour cream and vanilla extract; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
- Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
- Refrigerate cheesecake 4 hours.
- To make the strawberry sauce: combine the sliced strawberries, monkfruit sweetener, vanilla extract (and lemon juice if using) in a small sauce pan over medium high heat. Bring the mixture to a simmer, while stirring occasionally.
- Reduce the heat to medium to a light simmer (not a rolling boil) for 10 minutes, stirring and mashing the strawberries as they cook. The berries will reduce and the mixture will thicken.
- Cook for another 5-10 minutes until the strawberries have reached your desired consistency. Cool the strawberry mixture completely before serving.
- Just before serving top with the low carb strawberry sauce.
Notes
Notes:
You can apply the same method to make the strawberry sauce for other berries such as raspberries, blueberries, or a mixture. Just keep in mind the nutritional information will be different.