KETO STRAWBERRY SWIRL CHEESECAKE

Servings: 10 slices Calories: 271kcalAuthor: Angela Coleby

Ingredients

BASE

1 1/4 cups almond flour
1/4 cup cocoa powder unsweetened
1/4 cup desiccated coconutunsweetened
1/2 cup butter, unsalted melted
1/4 teaspoon salt
1/2 cup erythritol or other low carb sweetener

CHEESECAKE FILLING

2 cups strawberries chopped
1/4 cup water
1 sachet gelatine or vegetarian alternative
1 cup cream, whipping or heavy
16 oz cream cheese softened
1/2 cup erythritol, ground or other low carb sweetener

US Customary – Metric

Instructions

MAKE THE CRUST

Line an 8 or 9 inch spring form cake tin with parchment paper.
In a bowl, mix crust ingredients together.
Press the crust into the tin and keep in the fridge whilst you make the cheesecake.

MAKE THE CHEESECAKE

Boil the strawberries in a saucepan with the water, simmer for 5 minutes.
Remove from the heat and gently mash with a fork.
Stir the gelatine into the strawberry mixture.
In a bowl, whip the cream to thick peaks
In another bowl, beat the cream cheese and erythritol until smooth.
Stir in the strawberry mixture.
Fold the cream mixture and gently stir until an even pink colour.
Fold the cream mixture and gently stir until an even pink colour.
Place in the fridge for at least 4 hours, preferably over night

Notes

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information

Nutrition

KETO STRAWBERRY CHEESECAKE