Creamy Keto Strawberry Peanut Butter Cheesecake
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Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
In a medium bowl, combine melted butter and almond flour. Mix until it resembles wet sand. Press this mixture into the bottom of a greased 9-inch springform pan to create the crust.
- 3
Bake the crust for about 10 minutes, then remove it from the oven and let it cool.
- 4
In a large mixing bowl, blend the softened cream cheese, cottage cheese, peanut butter, erythritol, vanilla extract, and a pinch of salt until you achieve a smooth and creamy consistency.
- 5
Gently fold in the sliced strawberries, ensuring they are evenly distributed throughout the mixture.
- 6
Pour the cheesecake filling over the cooled crust and spread it evenly.
- 7
Bake for an additional 25-30 minutes, or until the edges are set, and the center is slightly wobbly.
- 8
Remove from the oven and let it cool at room temperature, then refrigerate for at least 4 hours (or overnight) to set completely.
- 9
Before serving, garnish with additional sliced strawberries on top.
This Keto Strawberry Peanut Butter Cheesecake is both creamy and satisfying, perfect for satisfying those dessert cravings while keeping your carb intake low. The combination of strawberries and peanut butter adds a delightful contrast that is sure to please!
