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Roasted Strawberry Cheesecake
Deep, sweet roasted strawberries combine with lush vanilla cheesecake to create a delicious dessert. Enjoy!
Course
Dessert
Cuisine
egg free, Gluten Free, grain free, sugar free
Keyword
keto strawberry cheesecake, Roasted Strawberry Cheesecake
Prep Time
20
minutes
minutes
Total Time
4
hours
hours
Total Time
4
hours
hours
20
minutes
minutes
Servings
8
Calories
530
kcal
Author
FatForWeightLoss (Aaron Day)
Ingredients
Crust:
1.5
cup
almond flour
5 ounces
50 grams
desiccated coconut
1.75 ounces
¼
cup
Monkfruit/Erythritol Sweetener
1.75 ounces
100
grams
butter
3.5 ounces
Roasted Strawberries:
150
grams
fresh strawberries
5 ounces
1
teaspoon
Monkfruit/Erythritol Sweetener
½
teaspoon
vanilla extract
Filling:
3
teaspoons
gelatin
¼
cup
cold water
500
grams
cream cheese
18 ounces
1/2
cup
Monkfruit/Erythritol Sweetener
100 grams
1/2
teaspoon
vanilla extract
1
cup
cream
250 ml
Instructions
Preheat the oven to 180 C/350 F, fan-forced.
Crust
Stir the almond flour with the coconut and sweetener.
Melt the butter and add to the dry ingredients, mixing until a crumbly dough has formed.
Grease and line a standard 22 cm/8.5 inch springform pan. Press the crust mixture into the base and up the sides.
Bake for 12 minutes.
Remove and let cool before placing in the fridge to chill while you complete the next steps.
Roasted Strawberries
Leave the oven running. Cut the strawberries into quarters or cut larger berries into sixths or eighths.
Place in a small bowl, along with the sweetener and vanilla; stir to coat the berries.
Line a baking tray. Add the berry mixture and spread into a single layer.
Bake for 15 minutes until the fruit is softened and the juices are starting to release.
Remove and cool for a few minutes.
Place the berries into a small blender or food processor and blitz until very smooth. You can also strain the mixture if desired, but I don’t.
Remove a couple of tablespoons of the puree and set aside.
Filling
For the filling, add the gelatin to the cold water and let bloom for 3 minutes approximately.
In the bowl of a stand mixer and using medium-high speed, beat the cream cheese with the sweetener and vanilla until fluffy and smooth.
Add the cream, gelatin and strawberry puree and beat on medium-high until well combined and smooth.
Pour into the chilled crust.
Dollop spoonfuls of the reserved puree on to the top of the cheesecake and then swirl them through.
Chill the cheesecake for at least 3 hours.
Store, covered, in the refrigerator for up to 5 days.
Need A Keto Shopping List?
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Nutrition Facts
Roasted Strawberry Cheesecake
Amount Per Serving
Calories
530
Calories from Fat 477
% Daily Value*
Fat
53g
82%
Saturated Fat 26g
163%
Cholesterol
136mg
45%
Sodium
304mg
13%
Potassium
109mg
3%
Carbohydrates
8g
3%
Fiber 2g
8%
Sugar 3g
3%
Protein
10g
20%
Vitamin A
1589IU
32%
Vitamin C
1mg
1%
Calcium
128mg
13%
Iron
1mg
6%
Net Carbs
6g
* Percent Daily Values are based on a 2000 calorie keto diet.
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Notes
Note: The crust will soften.
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