Keto Strawberry Cheesecake

Updated: Aug 13, 2019

This Keto Strawberry Cheesecake is so divine that all of my guests practically licked their plates clean last time we shared it. My hope in creating this dish was to make something that was both healthy yet decadent and delicious, (proving that you can, in fact, have your cake and eat it too). To make the deal even sweeter (no pun intended), this version is Keto friendly, which means it is high in fat and low in carbs. Remember, the right kinds of fats are good for you and this recipe proves that with wholesome ingredients, you can have the rich flavorful desire you love.


Meal prep:

I recommend making the crust and strawberry preserves a day ahead so that it is ready to go when you are ready to bake. Both of the recipes are linked below.

For best taste make it the day before you serve it and let it FULLY cool in the oven. It can be served with some homemade whipped cream for an extra dollop of fat.


Ingredients

1 Keto Crust

3 tbsp Strawberry Preserves-Sugar Free

24 oz cream cheese

3 eggs

1/3 c monk fruit sugar or 1:1 sugar sweetener

1/2 c sour cream

1/2 tsp Redmonds Sea Salt

1 tsp vanilla extract


Instructions

  1. Preheat oven to 350* F.

  2. Prepare your keto crust in a springform pan, follow instructions and pre-bake for 10-15 minutes(light golden brown color to the crust) then allow to cool.

  3. In a saucepan make your strawberry preserves by following the recipe and allowing to FULLY cool. If you add to the cheesecake when it is warm it will melt it and not give you the swirled effect.

  4. In a Kitchen Aid mixer with the whisk attachment, whisk cream cheese and monk fruit sugar or a 1:1 sugar sweetener, beat until all the chunks have been smoothed out. Then add your eggs, one by one, beating until smooth each time. Add sour cream, salt, and vanilla to the batter and fully incorporate.

  5. Fill your keto crust with the batter, then add 5 dollops of the strawberry preserves to the top. With a clean butter knife or skewer swirl the entire top of the cake, incorporating the strawberry and cheesecake together.

  6. Place an oven-safe dish full of water in the oven. Bake for 45-60 minutes, checking at 45 minutes. You want the middle to still jiggle but the exterior rim should be firmer. Once baking time is complete do NOT take it out of the oven, prop the oven open with a wooden spoon and let cool for another 20-30 minutes. Then let it cool on the counter or fridge.

Was this your first paleo dessert? How was your experience with it? Share with us in the comments below!



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