Description
A soft, creamy bake that combines tangy cream cheese with bright, juicy strawberries, perfect for a low-carb dessert.
Ingredients
Scale
- 2 cups fresh strawberries, sliced
- 8 oz cream cheese, softened
- 1/2 cup almond flour
- 1/4 cup erythritol or other low-carb sweetener
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp butter, melted
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8×8 inch baking dish with butter or line with parchment. Slice the strawberries and set aside.
- In a mixing bowl, beat the softened cream cheese with the erythritol until smooth. Add the eggs, vanilla extract, and melted butter, mixing until well combined.
- In a separate bowl, whisk together the almond flour, baking powder, and salt. Gradually add the dry mixture to the cream cheese mixture, stirring until well blended.
- Gently fold in the sliced strawberries. Pour the mixture into the prepared baking dish and smooth the top. Bake for 25–30 minutes or until golden brown and set in the center.
- Let it cool slightly before serving.
Notes
Serve warm with whipped cream or chilled with fresh berries. Store leftovers in an airtight container in the fridge for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 370mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg