Low Carb Strawberry Chocolate Cheesecake 2 4608

Low Carb Strawberry Chocolate Cheesecake

Looking for a delicious low carb cheesecake recipe? Look no further! This low carb strawberry chocolate cheesecake is truly scrumptious. It was easy to make and all the family really enjoyed it. I am doing low carb for long time and it was sweet enough for me, but you can feel free to add more sweetener to it if you like. Hope you enjoy it. Each slice has 5 g net carbs per serving.

Ingredients for low carb strawberry chocolate cheesecake:
  • Crust
  • 11/2 cups almond flour or almond meal
  • 2 tsp sweetener ( I used erythritol )
  • ⅓ cup butter melted
  • Filling
  • 400 g (18 oz) fresh strawberries
  • 400 g ( 18 oz) cream cheese
  • 200 ml ( 7 oz) heavy cream
  • 4 TBSP sweetener ( I used erythritol )
  • 2 tsp vanilla extract
  • 30 g ( 1 oz) gelatin
  • 30 g ( 1 oz) dark chocolate 85-90% cocoa
Instructions:
 
For crust:
    1. Mix almond flour with sweetener
    2. Add melted butter
    3. Combine together
    4. Press into cake form.
    5. Bake for 180 C (350 F) for 15 min until slightly brown
    6. Let it cool down completely

Filling:

  1. Puree strawberries with 2 tsp of sweetener ( I used blender), save ¼ of puree for later
  2. In the big bowl combine soften cheese, cream, sweetener and vanilla and whip using hand mixer until nice and thick.
  3. Prepare your gelatin (dissolve gelatin in hot water)
  4. Add ¾ of your strawberries and gelatin.
  5. Mix to combine.
  6. Pour mixture into form with crust (make sure crust not warm)
  7. Melt your chocolate.
  8. Pour melted chocolate and leftover strawberry puree on the top of cake and swirl using knife or back of spoon.
  9. Refrigerate for 4-5 hours
  10. Serve with strawberries and melted chocolate or with whipped cream

Low Carb Strawberry Chocolate Cheesecake ( print version below)

Low Carb Strawberry Chocolate Cheesecake

Low Carb Strawberry Chocolate Cheesecake

Natalja Lis
Looking for a delicious low carb cheesecake recipe? Look no further! This strawberry chocolate cheesecake is truly scrumptious. It was easy to make and all the family really enjoyed it.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dessert, Keto desserts, Low carb, Low Carb Dessert
Cuisine American
Servings 12
Calories 247 kcal

Ingredients
  


  • Crust
  • 11/2 cups almond flour or almond meal
  • 2 tsp sweetener I used erythritol
  • 1/3 cup butter melted

  • Filling
  • 400 g 18 oz fresh strawberries
  • 400 g 18 oz cream cheese
  • 200 ml 7 oz heavy cream
  • 4 TBSP sweetener I used erythritol
  • 2 tsp vanilla extract
  • 30 g 1 oz gelatin
  • 30 g 1 oz dark chocolate 85-90% cocoa

Instructions
 


  • For crust!
  • Mix almond flour with sweetener
  • Add melted butter
  • Combine together
  • Press into cake form.
  • Bake for 180 C (350 F) for 15 min until slightly brown
  • Let it cool down completely.

  • Filling
  • Puree strawberries with 2 tsp of sweetener ( I used blender), save 1/4 of puree for later
  • In the big bowl combine soften cheese, cream, sweetener and vanilla and whip using hand mixer until nice and thick.
  • Prepare your gelatin (dissolve gelatin in hot water)
  • Add 3/4 of your strawberries and gelatin.
  • Mix to combine.
  • Pour mixture into form with crust (make sure crust not warm)
  • Melt your chocolate.
  • Pour melted chocolate and leftover strawberry puree on the top of cake and swirl using knife or back of spoon.
  • Refrigerate for 4-5 hours
  • Serve with strawberries and melted chocolate or with whipped cream

Notes

TOTAL NET CARBS PER SLICE 5 g
Keyword keto cheesecake, Keto strawberry cheescake

 

2 Comments

  1. Can you help? I’m trying to work out what the nutrition panel means in the following for one of the recipes with respect to carbs. Is the last line in grams and if so how does 72g of carbs get to 5g net when fibre is only 3g? Or is it a different measure?

    “Notes
    TOTAL NET CARBS 5 g per batch
    Nutrition Information
    Serving size: 1 Calories: 776 Fat: 72 Carbohydrates: 5 Sugar: 3 Fiber: 0 Protein: 26 ”

    Thanks,
    Linda

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