keto epic strawberry crunch cheesecake low carb
Consider keto epic strawberry crunch cheesecake recipe this is an easy and keto-friendly cake that contains homemade cake. I prepared this cake with a mixture of almond flour and coconut flour, but I do include an easy choice for Keto Strawberry crunch cheesecake with coconut flour only. In general, this low-carb dessert is ideal throughout the year and can be made at events and parties.
Ingredients for epic strawberry crunch cheesecake:
Cake:
- 6 eggs
- 6 tbsp melted butter
- 3 tbsp virgin coconut oil
- 2 tbsp heavy cream
- ½ cup erythritol
- squeeze liquid stevia (2 secs)
- 2 tsp vanilla extract
- 1 tsp cake batter extract
- 1 tsp strawberry extract
- ⅓ cup mashed strawberries
- 1¾ cup almond flour
- 2½ tbsp baking powder
- ¼ tsp xanthan gum
- pinch of pink salt
Cheesecake Middle:
- 16 oz cream cheese
- ¼ cup sour cream
- ¼ cup heavy cream
- ½ cup erythritol
a squeeze of liquid stevia
- 2 eggs
- 2 tsp vanilla extract
- 1 tsp strawberry extract
INSTRUCTIONS:
Cake:
Combine all dry ingredients, set aside. Combine all wet ingredients alongside the erythritol in a large bowl with a hand mixer. Once combined, gradually add in the dry ingredients until a smooth cake batter has formed. Finally, add in mashed strawberries. Bake at 350° in greased circle cake pan for about 45 minutes, or until a toothpick comes out clean. Let cool completely before handling.
Cheesecake:
Beat cream cheese, sour cream, heavy cream, erythritol, liquid stevia and extracts, until combined. Beat in one egg at a time, until smooth.
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