Strawberry Cheesecake

By Dr. Eric Berg DC

A keto-friendly cheesecake!  Top with some berries, if your macros allow it.

Strawberry Cheesecake

TOTAL TIME: 50 mins

SERVES: 3

INGREDIENTS:

Cream Cheese - 4 oz.

Eggs - 1 large egg

Xylitol - 1 ½  tablespoons

Almond Flour - ¼ cup

Butter - 1 tablespoon

Lemon juice - a pinch

DIRECTIONS:

  1. Preheat oven to 350 degrees.
  2. Melt butter.  Add almond flour.  Mix together until crumbly.
  3. Divide mixture into 3 parts and place into a mold and press down, so that it is packed tightly.
  4. Bake in oven for 10 mins until crispy.
  5. Mix together cream cheese, egg, xylitol, and a pinch of lemon juice.
  6. Pour into molds with crusts still at the bottom.
  7. Bake at 350 degrees for 15-20 mins or until done (if you poke it with a fork and nothing sticks to the fork, then it is done).
  8. Place in refrigerator overnight to set.  Or if in a hurry, place in freezer.  

 

Tip

If your macros allow, cut up some strawberries, place them in a saucepot and cook with a little bit of keto-friendly sweetener for a sweet low-carb fruit topping.

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