Ethereal Keto Strawberry Cheesecake Bites

Allergens

Dairy, Eggs, Tree Nuts (Almond Flour)

Ingredients

• 1 ½ cups almond flour 4 tbsp unsalted butter, melted ¼ tsp sea salt 2 packages (8 oz each) cream cheese, softened to room temperature ¾ cup powdered erythritol 2 large eggs 1 tsp vanilla extract 1 cup fresh strawberries, hulled and halved

Instructions

1. Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a medium bowl, mix almond flour, melted butter, and salt until well combined. Press the mixture into the bottom of the prepared pan, creating an even layer. Bake for 15 minutes or until golden brown. Remove from oven and let cool completely on a wire rack.
3. In a large bowl, beat together cream cheese, powdered erythritol, eggs, and vanilla extract until smooth and creamy. Gently fold in half of the strawberries.
4. Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula. Top with the remaining strawberry halves, gently pressing them into the filling.
5. Bake for 30 35 minutes or until the center is set but still slightly jiggly. Let it cool at room temperature before refrigerating for at least 4 hours or overnight.
6. Once chilled, cut into bite sized squares and serve. Enjoy the ethereal fusion of flavors and textures that transport you to a realm of pure indulgence.

Chef’s Insight

Allow the cheesecake to rest at room temperature for about 10 minutes before cutting, which makes it easier to cut into neat squares.

Notes

Use a fine mesh sieve to ensure a smooth cheesecake filling without any lumps.