Keto Chocolate Strawberry Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 tbsp Butter, salted 16 oz Philadelphia Cream Cheese 2 large Egg, fresh, whole, raw 90 gram(s) Lily's Dark Chocolate Premium Baking Chips 100 grams Pecans 2 tsp Vanilla extract, imitation, alcohol 24 tsp Swerve Granulated (1 tsp) net carb (by IMENONELSE) .5 pint as purchased, yields Strawberries, fresh
Preheat oven to 325F. Put pecans into bowl of food processor or mini-chopper and pulse until ground and add the butter until blended. Press the mixture into the bottom of your pie plate or spring form pan are evenly covered. Set aside.
Chop up strawberries into small pieces. Beat cream cheese (room temperature), Swerve sweetener, and vanilla in a bowl. Add eggs one at a time, until combined. Fold in strawberries and chocolate chips, until just mixed. Pour the batter over the crust and spread evenly.
Bake cheesecake 35-45 minutes, or until center is firm. Allow to cool, then chill several hours or overnight before serving.
Serving Size: 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user BUGSACHAMP.
Chop up strawberries into small pieces. Beat cream cheese (room temperature), Swerve sweetener, and vanilla in a bowl. Add eggs one at a time, until combined. Fold in strawberries and chocolate chips, until just mixed. Pour the batter over the crust and spread evenly.
Bake cheesecake 35-45 minutes, or until center is firm. Allow to cool, then chill several hours or overnight before serving.
Serving Size: 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user BUGSACHAMP.
Nutritional Info Amount Per Serving
- Calories: 303.4
- Total Fat: 27.8 g
- Cholesterol: 99.4 mg
- Sodium: 198.8 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 5.9 g
- Protein: 6.1 g
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