Keto Cheesecake

KETO STRAWBERRY CHEESECAKE

PREP: 15 minutes, COOK: 1 hour, CHILLING TIME: 4 hours, TOTAL: 1 hour 15 minutes, SERVINGS: 12

INGREDIENTS:

CRUST:

2 cups Blanched Almond Flour

1/3 cup unsalted butter (measured solid, then melted)

2 tbsp Monk Fruit Allulose Blend (Granulated)

1 tsp Vanilla extract

CHEESECAKE FILLING:

32 oz Cream cheese (softened)

1 1/4 cup Allulose Sugar Replacement (Powdered)

3 large Eggs

1 tbsp Lemon juice

1 tsp Vanilla extract

STRAWBERRY TOPPING:

1 1/2 lb Fresh strawberries (divided, 1/2 lb chopped and 1 lb cut into halves)

1/2 cup ChocZero Keto Strawberry Jam

1/2 tbsp Lemon juice

INSTRUCTIONS:

1. Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper. (I didn’t do the parchment paper and the crust didn’t stick so I would say this is probably optional)

2. To make the crust, stir the almond flour, melted butter, sugar substitute, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly. Press the dough into the bottom of the prepared pan. Bake for about 10 minutes, until barely golden. Let cool for at least 10 minutes.

3. In a large bowl, use a hand mixer to beat the cream cheese and Allulose Powdered at low to medium speed, until fluffy. Beat in the eggs, one at a time. Finally, beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don't want.)

4. Pour the filling into the pan over the crust. Smooth the top with a spatula (use a pastry spatula for a smoother top if you have one).

5. Bake for about 45-55 minutes, until the center is almost set, but still jiggly. (If you want to be extra careful to avoid cracks, you can wrap the pan in 2 layers of foil, place the pan in a larger baking dish, and fill the dish with warm water going halfway up the sides of the pan. This is called a water bath and helps the temperature change more gradually during baking.)

6. Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don't remove the springform edge yet). Cool in the pan on the counter to room temperature. Refrigerate for at least 4 hours (preferably overnight), until completely set.

7. Meanwhile, to make the strawberry sauce, combine the chopped strawberries, lemon juice, and jam in a medium saucepan over medium heat. Simmer for about 10 minutes, mashing the sauce as the berries soften, until the strawberries start to break down and a sauce forms.

8. Stir the halved strawberries into the sauce. Heat for 2-3 minutes, until the halves are soft, but not mushy. Remove from heat and let the sauce cool completely to room temperature.

9. Once the cheesecake is set, run a knife along the edges of the springform pan again and remove the sides of the pan. You can carefully transfer the cheesecake to a serving plate, or simply use the bottom of the springform pan for serving.

10. Spoon most of the liquid part of the strawberry sauce over the cheesecake. Arrange the strawberry halves on top. Use any leftover sauce for serving.

Nutrition Facts (amount per serving):

Servings: 12, Calories: 471, Fat: 41.7g, Protein: 10.6g, Total Carbs: 11g, Net Carbs: 6.8g