• On Oct, 10, 2024
•  ladyrecipes
•  Recipes

You only need 20 minutes prep to make this super fruity, refreshing sugar free strawberry cheesecake. This cake goes down well with the entire family, whether they are low carb or not! At 4.8g net carbs per slice it”s keto-friendly, too.
Prep Time
20 mins
Chilling Time
4 hrs
Total Time
4 hrs 20 mins
Course
Dessert
Cuisine
British
Servings
12 slices
Calories
341 kcal

INGREDIENTS

1x
2x
3x
For the crust:
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2 cup almond flour or almond meal/ground almonds (200g)
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1/4 cup / 50 g butter unsalted
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3 tbsp granulated sweetener (So Nourished)
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1 tsp vanilla extract
For the Cheesecake Filling
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16 ounces full fat cream cheese (450g)
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10 ounces chopped strawberries (300g/ca 2 cups)
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1 sachet gelatine (12g) and 2 tbsp hot water
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2 tbsp lemon juice
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6 tbsp powdered sweetener (So Nourished)
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INSTRUCTIONS

Line the base of a springform (20 cm diameter) with baking paper.
Make the crust: Mix the ground almonds/almond flour with the softened butter, sweetener and vanilla.
Press into the springform with your hands.
Whip the cream until nice and firm. Set aside.
Blend the strawberries until smooth. Set aside.
Blend the cream cheese, lemon juice, zest and powdered sweetener until smooth.
Dissolve the gelatine according to your manufacturer’s instructions. Mine dissolved in 2 tbsp hot water.
Pour liquid gelatine into strawberry mix and stir.
Add the strawberry mix to the cream cheese mix and blend until combined.
Then add the whisked double/heavy cream and briefly blend until just combined.
Pour the cheesecake filling into the springform, cover and chill at least 4 hours or, even better, overnight in the fridge.
VIDEO
Makes 12 slices. 4.8g net carbs per slice.
If you want the cheesecake to be ready quickly, you could chill it in the freezer. 2 hours should do the trick (I did not try this, so the time is an estimate :).
Cheesecake freezes well, in case you have any leftovers.
You want to make sure your gelatine is 100% dissolved. If necessary, you can place the bowl with the gelatine into a larger bowl filled with boiling water.
I used a food processor, but you can make this recipe with a stick blender.
When the cheesecake is firm, run a sharp knife along the inside of the springform to release the cake before you open the springform.
NUTRITION
Calories: 341kcal
Protein: 7.4g
Fat: 33.2g
Cholesterol: 77.5mg
Sodium: 119.3mg
Potassium: 110.2mg
Fiber: 2.6g
Sugar: 3.9g