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INGREDIENTS FOR CRUST

Almond flour = 150 g / 1 1/4 cups (You can also use any other nut flours)

Unsweetened Cocoa Powder = 8 g (3 tsp) (This is optional, but it helps to create a color contrast)

Unsalted Melted Butter = 60 g / 1/4 cup

Monk fruit = 30 g / 2 tbsp (OR any keto friendly sweetener)

Salt = 1/2 tsp

INGREDIENTS FOR THE GELATIN MIXTURE

Gelatin Powder = 10 g / 1 tbsp

Fresh Lemon Juice = 30 ml / 2 tbsp

INGREDIENTS FOR THE STRAWBERRY COULIS

Fresh strawberries = 300 g / 2 cups (Cut into chunks)

Allulose = 50 g / 1/2 cup (Allulose is recommended as it does not crystallize when chilled. But you can also use any keto friendly powdered sweetener if you do not mind the grainy texture)

Xanthan gum = 1/2 tsp (optional)

INGREDIENTS FOR THE BATTER

Cream Cheese (room temperature) = 375 g / 13 oz / 1 3/4 cup (I used Philadelphia Cream Cheese)

Whipping Cream (cold) = 225 g / 1 cup

Powdered Allulose = 100 g / 1 cup (Allulose is recommended as it does not crystallize when chilled. But you can also any keto friendly powdered sweetener if you do not mind the grainy texture)

1.  For best results, weigh the ingredients with a digital scale

2.  In the video, I used a 7-inch springform pan. You can also use a 6-inch (15 cm) pan except that the cake will be taller. Place the flat side of the removable bottom facing up so that the cake and parchment paper can slide out easily. Line the bottom and sides of the pan with parchment paper. Set aside.

3.  Mix all the ingredients for the crust in a bowl until a dough is formed. The dough may look sandy, but it will become a firm dough when you squeeze it. Transfer the crumbly dough into the pan. Spread evenly. Use a cup to flatten the dough and a spoon to smooth the edges. Then chill in the fridge until needed.

4.  Add the gelatin powder and fresh lemon juice in a bowl, stir to mix then set aside to let it bloom.

5.  Place the strawberry chunks into a tall container. Blitz with a handheld blender until smooth. Strain it to get a smooth puree. You can also strain it after cooking. Place the puree into a pan together with the sweetener, xanthan gum and bloomed gelatin. Cook over low to medium heat until thickened. Then transfer into a bowl and chill in fridge or freezer just until room temperature. Do not chill for too long to prevent it from setting.

6.  In a bowl, add the cream cheese and whisk with a handheld mixer until fluffy.

7.  Then add the powdered sweetener and whisk until smooth and creamy.

8.  Add the strawberry coulis and whisk to combine.

9.  Add the cold whipping cream in two batches and whisk until well combined. The batter is smooth and creamy.

10.  Pour the batter onto the crust and spread evenly. Tap a few times. Chill for a few hours or until fully set. It is best to chill overnight.

11.  Once it is fully set, remove the pan and parchment papers. Smoothen the sides with an offset spatula. Decorate with strawberry halves. Slice and enjoy. Remember to wipe the knife clean after each cut.

[Total Servings = 8]

NUTRITION INFO PER SERVING

Total Carb = 6.8 g

Dietary Fiber = 2.1 g

Net Carb = 4.7 g

Calories = 398

Total Fat = 37.9 g

Protein = 6.5 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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