This is truly a scrumptious keto strawberry cheesecake. When I served it to some of my non-keto friends they couldn't believe the fact that it was really low-carb keto cheesecake. They're stuck in the notion that if something is tasty that i t must be bad for you...Get with the times!
The Main Difference Between Keto Strawberry Cheesecake and Normal Cheesecake
We have to make two substitutions here. One is the sugar for a sweetener and the second is to make it gluten free.
No matter the flavor, Dolce Foglia Flavors are 4-8 times stronger than our most flavors on the market, meaning they pack a potent and juicy punch in a variety of appetizing ways!
Keto Strawberry Cheesecake Crust
I personally am not crazy about the crust, if anything, it takes away from the creaminess of the keto cheesecake but for the sake of others enjoyment, here are some recommendations.
The number one thing to do when making a crustless cheesecake is to grease the pan thoroughly, and line the bottom with parchment paper. The bake time will be the same as if using a crust.
However, to make the crust, you'll need to create a mixture of almond flour, cinnamon, sweetener and butter and refrigerate the mixture for 20 minutes.
How to Make The Best Low Carb Strawberry Cheesecake
First things first to making cheesecake is that all ingredients should be room temperature. A good way to prep for this is to take all ingredients out 2-4 hours prior to beginning the baking process.
A way to speed this up is to submerge your eggs into warm water and making your other ingredients into smaller portions.
Baking The Cheesecake
Okay. Time to begin. The process tends to be a bit tricky since overcooking can ruin the keto cheesecake. A good indicator of being overcooked is if a crack manifests.
Turn your oven on and turn the heat to 325°F. Once temperature is reached, place the keto strawberry cheesecake in the center of the oven and set a timer for 50 minutes. Once the 50 minutes have passed, you want to check the center of the cheesecake to still be wobbly.
Thereafter, turn the oven off, crack the door, and leave it too cool in the oven for 30 minutes. So remember to set a timer for 30 minutes then remove it from the oven, run a sharp knife around the edges of the cheesecake to loosen it from the pan sides. Let the cheesecake sit on the counter for 1 hour. Cover loosely with plastic wrap and refrigerate for at least 8 hours.
How To Store Your Sugar Free Cheesecake
Up to your discretion but you can either freeze the cheesecake by the slice or as a whole unit! All you have to do is wrap them in plastic wrap and place them in a freezer bag. Should be good frozen for up to two weeks. After two weeks, the flavor quality begins declining.
For the Filling
- 48 ounces of cream cheese (room temp.)
- 2 cups of powdered sweetener
- 5 Large eggs
- 8 ounces sour cream
- 1 tea spoon of vanilla flavoring
- 1 tea spoon of strawberry flavoring
For the Crust
- 1 1/2 cups of almond flour
- 1 1/4 cups of powdered sweetener
- 1 teaspoon of cinnamon
- 6 tablespoons melted butter