Keto Strawberry Delight
A delightful low-carb dessert that combines creamy cheesecake with fresh strawberries, perfect for a ketogenic diet.
Ingredients
Crust Ingredients
- 1.5 cups almond flour
- 0.25 cups melted butter
- 2 tbsp powdered sweetener For the crust
Filling Ingredients
- 8 oz cream cheese Bring to room temperature for easier mixing.
- 0.5 cups heavy cream Whip until soft peaks form.
- 0.25 cups powdered sweetener For the filling
Topping Ingredients
- 1 cup fresh strawberries Sliced
- 0.25 cups water
- 1 tbsp gelatin Dissolve in hot water.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Combine almond flour, melted butter, and powdered sweetener to form the crust; press it into a pie dish and bake for 10-12 minutes.
Filling
- In a bowl, mix cream cheese and powdered sweetener for the filling until smooth.
- In a separate bowl, whip heavy cream and fold into the cream cheese mixture.
- Pour the filling into the cooled crust and refrigerate until set, about 2 hours.
Topping
- In a small pot, heat water and dissolve gelatin; mix with sliced strawberries and pour over the cheesecake layer.
- Chill for another hour before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. Garnish with extra fresh strawberries if desired.