Ingredients:
- Swerve: 1/4 cup
Coconut flakes: 1/2 cup.
Butter: 4 tbsp.
Almond flour: 1/2 cup.
Salt.
Filling:
- Eggs: 3.
- Swerve: 1/4 cup.
- Strawberries: 2 cups.
- Vanilla extract: 1/2 tsp.
- Cream cheese: 8 oz.
For topping:
- Vanilla: 1 tsp.
- Heavy cream: 1/4 cup.
- Swerve powder: 1/2 cup.
Instructions:
Whip continuously till small peaks develop.
Raise the microwave temperature to 250.
Leave the ends hanging out, so you can use them as handles to remove the cooled cheesecake bars from the pan with ease.
All the crust components need to be put in a small bowl to form the keto shortbread crust.
Press onto a moistened tissue paper-line square baking dish.
Allow it to cool.
Raise the microwave setting to 300 degrees.
Mash strawberries with a quarter cup of swirl or any other preferred flavor to make the filling.
Cook the fruit over a simmer for approximately 5-8 minutes, stirring periodically, till they begin to crack and release fluids.
Allow it to cool.
Add the nun’s fruit and milk cheese to a food machine or grinder.
Blend til smooth.
Purée the cream cheese mixture til it incorporates the eggs and cinnamon.
After scraping the milk cheese solution into the puréed strawberries, whisk everything together.
Over the chilled keto shortbread crust, pour the berry mixture.
Bake for almost 20 minutes at the temperature of 300 degrees, till the center is still jiggly and the sides are firm.
Once at a comfortable level, cool, and then chill for at least four hours or an overnight period to solidify.
Beat the cream and confectioner sugar til light and frothy to produce the topping. Include vanilla.
Notes:
Cover the cheesecake’s top with creamy whipped cream. If you want to top it with more cut bananas.
Storage information:
Cover and store the keto cheesecake in a sealed container with strawberries. Keep it for almost 3 days.
Nutritional facts:
Total carbs: 7.7 g.
Calories: 350 kcal.
Protein: 8 g.
Net carbs: 5 g.
Fat: 32.1 g.
