Keto Strawberry Crunch Cheesecake
This low carb and keto friendly dessert is wonderfully rich and satisfying. It is the perfect sweet treat for any special occasion.
Equipment
- electric mixer
Ingredients
For The Crust
- 1 1/2 cups Almond Flour
- 1/4 cup Powdered Allulose
- 1/4 tsp Fine Sea Salt
- 5 tbsp Unsalted Butter, Melted
For The Cheesecake
- 16 oz Cream Cheese, Softened
- 1/2 cup Powdered Allulose
- 2 Large Eggs
- 1/3 cup Sour Cream
- 1 tsp Vanilla Extract
- 1/2 tsp Strawberry Extract
- 1/2 cup Fresh Strawberries, Finely Diced
For The Strawberry Crunch
- 3/4 cup Almond Flour
- 3 tbsp Powdered Allulose
- 2 tbsp Freeze-Dried Strawberry Powder
- 1/8 tsp Fine Sea Salt
- 3 tbsp Unsalted Butter, Melted
- 1/2 cup Heavy Cream, Chilled
- 2 tbsp Powdered Allulose
Instructions
- Heat the oven to 325°F and line an 8-inch square pan with parchment paper. Mix the almond flour, powdered allulose, salt, and melted butter for the crust, then press firmly into the pan.
- Bake the crust for 8 minutes. Remove it from the oven and let it cool slightly.
- Beat the cream cheese and powdered allulose until smooth. Mix in the eggs one at a time, then blend in the sour cream, vanilla, and strawberry extract before folding in the diced strawberries.
- Spread the filling over the crust and bake for 34 to 38 minutes, until the edges are set and the center still has a gentle jiggle. Cool completely, then refrigerate for at least 4 hours.
- Stir the almond flour, powdered allulose, strawberry powder, salt, and melted butter for the crunch until crumbly. Spread on a parchment-lined baking sheet and bake at 325°F for 7 to 9 minutes, stirring once, then cool completely.
- Beat the cold heavy cream with the powdered allulose until medium peaks form.
- Spread the whipped cream in a thin layer over the chilled cheesecake. Scatter the strawberry crunch generously over the top and press it on very lightly.
- Chill for 20 minutes more, then cut into squares and serve cold.