If strawberries are in season, this amazing Keto Strawberry Cheesecake recipe is a perfect use for them. Creamy, tangy, and oh so good!
Preheat the oven to 400 degrees. While it heats, crush the pecans into very small pieces.
In a small saucepan, melt 4T butter and then add pecans, Splenda and almond flour. Mix the crust in the saucepan for several minutes until combined.
Grease a 9" springform pan and line the bottom with the crust. Cook for 7 Minutes at 400 or until it just starts to brown.
Combine all the room temperature ingredients in a stand mixer and mix well.
If desired, slice strawberries and line the side of the crust. Add filling on top of the crust / strawberries. Optionally top the cheesecake with strawberries.
Put the cheesecake in the oven at 400 degrees but drop it to 250 degrees as soon as you put it in.
Cook for 60-90 minutes or until the cheesecake has set. Let cool, then store in the refrigerator, serve cold with whip cream (optional).
Serving Size 1 Slice
Servings 8
- Amount Per Serving
- Calories 535
- % Daily Value *
- Total Fat 49g76%
- Net Carbohydrate 7g3%
- Dietary Fiber 2g8%
- Sugars 0g
- Protein 13g26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 400 degrees. While it heats, crush the pecans into very small pieces.
In a small saucepan, melt 4T butter and then add pecans, Splenda and almond flour. Mix the crust in the saucepan for several minutes until combined.
Grease a 9" springform pan and line the bottom with the crust. Cook for 7 Minutes at 400 or until it just starts to brown.
Combine all the room temperature ingredients in a stand mixer and mix well.
If desired, slice strawberries and line the side of the crust. Add filling on top of the crust / strawberries. Optionally top the cheesecake with strawberries.
Put the cheesecake in the oven at 400 degrees but drop it to 250 degrees as soon as you put it in.
Cook for 60-90 minutes or until the cheesecake has set. Let cool, then store in the refrigerator, serve cold with whip cream (optional).