Friday, February 17, 2017

Chocolate Strawberry Cheesecake for Two

Yield: 1 4-inch cake
Serving Size: 1/2 cake
A mini version of my famous low carb chocolate strawberry cheesecake. This keto dessert is just the right size for two people!


2 1/2 tbsp almond flour
1 tbsp Swerve, Granular
2 tsp cocoa powder
2 tsp butter, melted
Strawberry Filling:
2 1/2 ounces cream cheese, softened
1/3 cup chopped strawberries (about 2 medium-large berries)
2 tbsp Swerve, Confectioners
1 tsp grassfed gelatin (you can use Knox but must dissolve it in warm water first. You would only need about 1/2 tsp)
Chocolate Topping:
1 1/2 tbsp whipping cream
1/2 ounce sugar-free dark chocolate, chopped

In a small bowl, whisk together the almond flour, sweetener, and cocoa powder. Stir in the butter until mixture resembles coarse crumbs.
Lightly press into the bottom of a 4-inch mini cheesecake pan (don't press firmly or it will stick too much when you try to slice the cake).
Strawberry Filling:
In a blender or food processor, combine the cream cheese, strawberries, sweetener, and gelatin. Blend until smooth. Spoon mixture over crust. Freeze until firm, about 2 hours (Freezing helps it set faster. Once it is set, you can leave it in the fridge. But it's pretty tasty frozen too!).
Remove the sides of the pan while the cake is still frozen.
Chocolate Topping:
In a small saucepan, heat the cream over low heat until very hot (try not to let it simmer). Add the chopped chocolate and let sit a few minutes until melted. Pour over the top of the frozen cake and let set.
Refrigerate the cake until ready to serve.

Serves 2. Each serving has 5.17g NET CARBS.

Food energy: 292kcal Total fat: 25.23g Calories from fat: 227 Cholesterol: 64mg Carbohydrate: 9.63g Total dietary fiber: 4.46g Protein: 6.14g Erythritol: 22.5g

No comments:

Post a Comment