Low Carb and Sugar-Free Strawberry Cheesecake

Cheesecake is a delicious dessert that many people love. The problem is that most cheesecake recipes are full of sugar and unhealthy, especially for people who have diabetes. In today’s recipe, I will show you how to make a healthy, low-carb and sugar-free cheesecake with strawberry topping.

This cheesecake is perfect for people who follow a sugar-free diet, low-carb diet and keto diet. In fact, it’s inspired by a keto cheesecake recipe. You can be creative when it comes to the topping. I’m using strawberry for this recipe, but you can use any type of berries such as blueberries, blackberries, raspberries, etc.

To make this cheesecake suitable for a sugar-free diet, you need to replace regular sugar with a sweetener of your choice. You can choose erythritol, xylitol, stevia, monk fruit or a mixture of these.

• 1 tsp lemon juice
• ¼ cup sweetener such as erythritol
• 1 tsp xanthan gum
• 1.5 cup sour cream
• 32 oz full fat cream cheese
• 8 tbsp butter (1 stick)
• 5 eggs
• Pinch of salt
• zest of 1/2 a lemon
• 1 tsp vanilla extract

Topping:

• ½ cup strawberry, puree
• 3 tbsp sweetener

• Take out cream cheese out of fridge for a few hours to soften it. Melt butter.
• In a bowl combine cream cheese, sour cream, melted butter. Use mixer low to combine. Start adding eggs one at a time to make sure all 5 are fully combined. Add salt and sweetened.
• Add xanthan gum (to replace starch in original recipe). Add remaining ingredients and mix well.

• Spray your form with oil.
• Wrap the bottom of the form with foil so water won’t sip in.
• Put your cake form in a bigger container/tray/form and pour hot water.
• Water should reach half way of your cake form.
• Pour cake batter into it.
• Put it into pre-heated to 325F Oven and leave it there for about 2 hours or till edges get set and top gets light brown color.

• Once you finish baking the cake, take it out and let it cool completely. It’s better with it is cooled in the fridge overnight.
• To decorate, crush strawberries into small pieces and cook in a pan to puree it. Add sweetener in and mix well. Let it cool and pour it on top of cheesecake. Enjoy!

• 9.4 grams of Protein
• 427 calories
• 42 grams of Fat
• 4.2 grams of Carbs