Keto cheesecake with strawberries

A regular cheesecake is rich in carbohydrates due to its sugar content and traditional wheat flour crust. This keto cheesecake is made with low-carb ingredients: full fat cream cheese, sweetener and almond flour crust. These ingredients make for a low-carb, gluten-free dessert.

Ingredients

• For crust
• 1.50 cups almond flour
• 1 table. spoon. ground flaxseed
• 3 table. spoon. powdered erythritol
• ¾ tea. spoon. cinnamon
• ¼ tea. spoon. salt
• 6 table. spoon. melted butter
• For filling
• 700 gr cream cheese
• 1.50 cups granular erythritol
• 3 pcs. chicken eggs
• 2 tea. spoon. vanilla extract
• ½ tea spoon. salt
• 510 pcs. Strawberry

Directions

1. Preheat oven to 160 degrees Celsius, oil the bottom and edges of a 23cm snap-form. Line the bottom with oiled parchment paper as well. If you do not need to place the whole cake on the table, you can use a similar one-piece mold, for example, glass. Then you can serve the cake in portions.
2. Prepare the crust: Combine almond flour, flaxseed flour (if using), sweetener, cinnamon, and salt with a spoon until no lumps remain.
3. Add melted butter to dry ingredients and stir until smooth and lump-free. Align the dough to the bottom and edges of the mold. Don't make the sides too high, or the crust may fall apart.
4. Bake for 10-15 minutes, until the crust begins to brown. Remove from oven and let cool for at least 10-15 minutes.
5. For the cheesecake cream, beat the softened cream cheese in a large bowl with a mixer until smooth. Add sweetener, eggs, vanilla extract and salt and beat again until smooth.
6. Pour the cheesecake cream into the baking dish over the crust. Place the dish in a large oven pot or baking sheet. Fill a saucepan or baking sheet with hot water until the sides of the pan are half-covered. Installing a water bath will not take long, but will help prevent cracks.
7. Place the cheesecake in the oven for 40-55 minutes. The cheesecake is ready when the middle of the cake is almost stationary when you touch the side of the pan. The cream in the cheesecake, like the custard, will not completely solidify when baked.
8. Remove the cheesecake from the oven. When the cake has cooled down, you can free it from the mold. To avoid breaking the crust, run a thin knife along the edge of the cheesecake before opening the pan. Transfer the cheesecake to a flat dish, garnish with strawberries.
9. Store the cheesecake in the refrigerator under a lid or plastic wrap.