Go Back

Keto Neapolitan Cheesecake

This showstopping dessert delivers three classic flavors in every bite. It is a delicious crowd pleaser that is low carb and keto friendly.
Keto Neapolitan Cheesecake
Prep Time 35 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 40 minutes
Servings 12 slices
Calories 449 kcal
Print Recipe Pin Recipe

Equipment

  • 9-inch springform pan
  • electric mixer
  • piping bag

Ingredients  

For the Crust

  • 1 1/4 cups Almond Flour
  • 3 tbsp Unsweetened Cocoa Powder
  • 1/4 cup Butter, Melted
  • 3 tbsp Powdered Monk Fruit Allulose Blend
  • 1/4 tsp Salt

For the Filling

  • 24 oz Cream Cheese, Softened
  • 3/4 cup Powdered Monk Fruit Allulose Blend
  • 3 Large Eggs
  • 1/2 cup Sour Cream
  • 2 tsp Vanilla Extract
  • 3 tbsp Unsweetened Cocoa Powder
  • 2 tbsp Heavy Cream
  • 1/2 cup Freeze Dried Strawberries
  • 1/2 tsp Strawberry Extract

For the Topping

  • 1 cup Heavy Cream, Cold
  • 2 tbsp Powdered Monk Fruit Allulose Blend
  • 1/4 cup Sugar Free Chocolate Chips, Melted
  • 4 Fresh Strawberries, Sliced

Instructions

  1. Preheat the oven to 350F and line a 9 inch springform pan with parchment. Mix the almond flour, cocoa powder, melted butter, sweetener and salt, press into the pan and bake for 10 minutes. Cool and reduce the oven to 325F.
  2. Beat the cream cheese and sweetener for 2 minutes until smooth. Add the eggs one at a time on low speed, then mix in the sour cream and vanilla. Divide the batter evenly among three bowls.
  3. Whisk the cocoa powder and heavy cream into a paste and stir it into the first bowl for the chocolate layer. Grind the freeze dried strawberries to a powder and stir it with the strawberry extract into the second bowl. Leave the third bowl plain vanilla.
  4. Pour the chocolate batter over the crust and smooth it out. Spoon the vanilla batter gently on top in dollops and spread carefully, then repeat with the strawberry batter for a clean pink top layer.
  5. Bake for 50 to 55 minutes until the edges are set and the center jiggles slightly. Turn the oven off, crack the door and cool inside for 1 hour, then refrigerate for at least 6 hours.
  6. Whip the cold heavy cream with the sweetener to stiff peaks and pipe a ring around the edge of the chilled cheesecake.
  7. Drizzle with melted chocolate and finish with the sliced strawberries so every slice shows all three stripes.
Course Dessert
Cuisine American
Keyword keto cheesecake, low carb, neapolitan dessert