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Keto Strawberry Cheesecake

Keto Strawberry Cheesecake

So, it’s technically day 21 of being Keto – or maybe it’s day 22? I don’t even remember at this point. But, they say it’s 21 days until something becomes a habit. And well, I TOTALLY am there. After watching The Magic Pill on Netflix, I think I’ve bitten the Keto bug.

I’m taking a 24-hour break from Keto because I’m fat and I love food. But, that’s also my celebration time. Know what I mean? Tomorrow, it’s right back to it.

So, get ready for LOTS and I do mean LOTS of Keto recipes from here on out. They’ll be good. I promise!

Keto Strawberry Cheesecake

Keto Strawberry Cheesecake

Keto Strawberry Cheesecake
2 8-ounce packages of cream cheese, room temperature
3 eggs
1 1/2 cups of golden monk fruit sweetener
2 tablespoons of vanilla extract
1/2 cup of heavy cream
1 tablespoons of arrowroot powder

For the crust
1/2 to 3/4 stick of melted butter
2 cups of almond flour
1 cup of golden monk fruit sweetener

For the garnish
Sliced strawberries
1 cup of heavy cream
1/2 cup of monk fruit sweetener
1 teaspoon of vanilla extract

Start by preheating the oven to 350 degrees.

Then, in a blender, add in all the ingredients for the cheesecake. Blend until smooth and set aside.

In a large bowl, mix together all the ingredients for the crust. Line the bottom of a spring form pan with the crust mixture. Then, pour in the cheesecake mixture. Bake in the oven just until it’s set. This should take about 45 minutes.

Remove the cheesecake and let it cool in the fridge for at least four hours to overnight.

Meanwhile, to make the topping, just whip together the heavy cream, monk fruit sweetener, and vanilla until it’s light and fluffy. When you’re ready, top the cheesecake with the heavy cream and strawberries and enjoy.

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