Cheesecake with Strawberry Sauce – Keto, Low Carb & Gluten Free Recipes

This smooth and creamy cheecake has an elegant touch of strawberry sauce over the top. It tastes every bit as good as traditional cheesecake!  It is as decadent as it is beautiful!  I made this for my mother (also on Keto), at her request, since she is visiting us from out of state.  Well I knew I had to make it special and it turned out amazing!!

I added an elegant touch with the Homemade Strawberry Sauce hearts, but you can skip that step if you’d like and just drizzle it over the top, once it’s cooled and set.

Add the almond flour, butter, egg, swerve confectioners and vanilla extract to the bowl of a food processor and mix until a dough is formed.

Ingredients
For the Crust

• 2 cups super fine almond flour
• 1/4 cup grass-fed unsalted butter melted
• 1 whole egg
• 1/4 cup swerve confectioners or powdered erythritol
• 1 teaspoon vanilla extract

For the Filling

• 32 ounces cream cheese at room temperature
• 4 eggs
• 3/4 cup swerve confectioners
• 3/4 cup sour cream
• 1 teaspoon lemon zest
• 2 teaspoons vanilla extract

Preparation
To Make the Crust

• Preheat the oven to 350F.
• Add the almond flour, butter, egg, swerve confectioners and vanilla extract to the bowl of a food processor and mix until a dough is formed.
• Place the dough into a 9″ springform pan that has been sprayed with nonstick spray,  and press out..
• Prick the dough with a fork and cover with parchment paper and either pie weights or dried beans.
• Bake for 10 minutes, then allow to cool slightly.

To Make the Filling

• Add the cream cheese to the bowl of a stand mixer and mix for 2 minutes.  Add the eggs one at a time, with the mixer running, then add the swerve slowly.  Add in the vanilla, sour cream and lemon zest.  Continue mixing for 2 minutes until well combined.
• Wrap several layers of aluminum foil around the bottom and up the sides of the pan.  Pour the batter into the crust and place the pan inside a larger pan with high sides.
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