Low Carb Strawberry Cheesecake
Author: Caveman Keto
Serves: 8
- Crust:
- ¾ Cup Pecans (84g)
- ¾ Cup Almond Flour
- 4 Tbsp Butter
- 2 Tbsp Splenda
- Filling:
- 1½ lbs Cream Cheese
- 4 Eggs
- ½ Tbsp Liquid Vanilla
- ½ Tbsp Lemon Juice
- ½ tsp EZ-Sweetz (Equivalent to 1 cup sugar, if splenda, use 1 cup)
- ¼ Cup Sour Cream
- 9 Strawberries
- Preheat the oven to 400 degrees
- Crush the pecans
- 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
- For the filling, 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 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!
You could easily serve this as 1/16th sizes as well. It makes a lot of cheesecake!
Serving size: ⅛th Calories: 535 Fat: 49 Carbohydrates: 9 Fiber: 2 Protein: 13
Recipe by Caveman Keto at https://cavemanketo.com/low-carb-strawberry-cheesecake/
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