Ultimate Keto Strawberry Cheesecake - Creamy, Tangy, and Low-Carb Delight

Ingredients you'll need:

• Almond flour: 150g
• Butter, melted: 70g
• Cream cheese, softened: 450g
• Sour cream: 120ml (1/2 cup)
• Eggs: 3 large
• Allulose granules: 150g
• Vanilla extract: 10ml (2 teaspoons)
• Strawberries, sliced: 200g
• Lemon juice: 15ml (1 tablespoon)
• Water: 30ml (2 tablespoons)
• Unflavored gelatin: 10g

U.S.A. Metric

Instructions:

1. Preheat your oven to 160°C (325°F).
2. Grease a 9-inch springform pan with butter or line it with parchment paper.
3. Crust: In a bowl, mix almond flour and melted butter until combined. Press the mixture into the bottom of the prepared pan.
4. Cheesecake Filling: In a large bowl, beat cream cheese until smooth. Add sour cream, allulose, and vanilla extract, mixing until well combined.
5. Add eggs one at a time, mixing well after each addition. Pour the filling over the crust.
6. Bake for 45-50 minutes, or until the edges are set but the center is slightly jiggly.
7. Let the cheesecake cool in the oven with the door slightly open, then refrigerate for at least 4 hours or overnight.
8. Strawberry Topping: In a saucepan, combine sliced strawberries, lemon juice, and water. Sprinkle gelatin over the mixture and let it sit for 5 minutes.
9. Heat the strawberry mixture over low heat until the gelatin dissolves and the strawberries soften, about 5-7 minutes.
10. Let the strawberry topping cool slightly, then spread it over the chilled cheesecake.
11. Refrigerate the cheesecake for another hour to set the topping.
12. Slice and serve chilled, garnished with fresh strawberries if desired.