Keto Strawberry Cheesecake

This delicious keto-friendly strawberry cheesecake is made with a low-carb almond flour crust and a creamy strawberry filling.

Ingredients - Serves 8

Preheat the oven to 325°F.
In a mixing bowl, combine the almond flour and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
Bake the crust in the preheated oven for 10 minutes, then remove and let it cool.
In a separate mixing bowl, beat the cream cheese, erythritol, heavy cream, and vanilla extract until smooth and creamy.
In a blender, puree the sliced strawberries with lemon juice until smooth.
In a small saucepan, sprinkle the gelatin over the water and let it sit for 5 minutes to bloom. Then heat the mixture over low heat, stirring until the gelatin is fully dissolved.
Add the strawberry puree and gelatin mixture to the cream cheese mixture and beat until well combined.
Pour the strawberry cheesecake filling over the cooled crust in the springform pan.
Smooth the top with a spatula and refrigerate for at least 4 hours, or until set.
Once set, remove the cheesecake from the springform pan and slice into 8 servings.
Serve chilled and enjoy!