Low Carb Strawberry Swirl Cheesecake

Indulge in the sweet and creamy goodness of this low carb strawberry swirl cheesecake. Made with almond flour crust and a creamy cheesecake filling swirled with fresh strawberry puree, this dessert is perfect for satisfying your sweet cravings while staying on track with your keto lifestyle.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup powdered erythritol
• 1/4 cup butter, melted
• 16 oz cream cheese, softened
• 1/2 cup powdered erythritol
• 2 large eggs
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• 1/2 cup strawberries, sliced
• 2 tbsp powdered erythritol

Instructions:

Turn on the oven and heat it up to 325F 160C

Put the melted butter, 1/4 cup of powdered erythritol, and almond flour in a bowl and mix them together

Press the dough into the bottom of a 9-inch springform pan that has been greased to make the crust

Put the softened cream cheese and 1/2 cup of powdered erythritol in a different bowl and mix them together until they are smooth and creamy

Beat in the heavy cream, eggs, and vanilla extract until everything is well mixed

Spread the cream cheese mixture on top of the crust that you made in the springform pan

Melt the powdered erythritol and add the sliced strawberries to a blender

Blend the mixture until it is smooth

Use a knife or toothpick to mix the strawberry mixture into the cheesecake batter

The cheesecake should be baked in a hot oven for 45 to 50 minutes, or until the middle is almost set

After the cheesecake is completely cool, put it in the fridge to set for at least 4 hours or overnight

After the cheesecake has cooled, take it out of the springform pan, cut it into pieces, and serve

Have fun with your tasty low-carb strawberry swirl cheesecake