Description
A creamy, low-carb dessert featuring a chocolatey almond crust and fresh strawberries folded into a silky cheesecake layer.
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup butter, melted
- 1/4 cup erythritol or preferred sweetener
- 2 cups cream cheese, softened
- 1 cup sour cream
- 1/2 cup powdered erythritol
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, sliced
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8×8 inch baking dish or line it with parchment paper.
- Slice the strawberries and set aside. Bring the cream cheese to room temperature.
- Combine almond flour, cocoa powder, erythritol, and melted butter in a medium bowl and stir until moistened.
- Press the mixture firmly into the prepared dish to form the crust.
- Beat cream cheese with powdered erythritol until smooth in a large bowl.
- Add sour cream, eggs, and vanilla; mix until well combined.
- Gently fold in sliced strawberries until evenly distributed.
- Pour the cheesecake filling over the crust and smooth the top.
- Bake for 30–35 minutes or until edges are set and center is slightly jiggly.
- Cool to room temperature, then refrigerate for at least 2 hours until firm.
Notes
Serve chilled and add fresh strawberry slices just before serving for best texture. Store in an airtight container in the refrigerator or freezer for longer shelf life.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 bar
- Calories: 470
- Sugar: 3.5g
- Sodium: 180mg
- Fat: 47g
- Saturated Fat: 24g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2.7g
- Protein: 9.5g
- Cholesterol: 100mg