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Cheesecake Without Crust, Sugar, or Flour
Anyone who knows me well knows that cheesecake is one of my favorite desserts. I feel like many people feel the same way, so when I want to make something sweet for a gathering without sugar and without anyone noticing, I go for this recipe. It's keto-friendly and delicious! When I tell people, they can't believe it's healthy. I recommend it for the holidays! And if you're looking for more cheesecake options, I promise I have several on my profile that won't disappoint!
Cheesecake Without Crust, Sugar, or Flour
Anyone who knows me well knows that cheesecake is one of my favorite desserts. I feel like many people feel the same way, so when I want to make something sweet for a gathering without sugar and without anyone noticing, I go for this recipe. It's keto-friendly and delicious! When I tell people, they can't believe it's healthy. I recommend it for the holidays! And if you're looking for more cheesecake options, I promise I have several on my profile that won't disappoint!
Cooking Instructions
- 1
Beat the cream cheese at room temperature with the cream and erythritol until well combined. Everything should be at room temperature to make it easier and avoid lumps.
- 2
Add the eggs one by one, beating after each addition. It's recommended to use a hand mixer to avoid incorporating too much air.
- 3
Add the sifted almond flour and mix well.
- 4
Cover the mold with parchment paper, previously moistened with water to fit the mold. Pour the cheese mixture into the mold.
- 5
Bake in a moderate to high oven at 350-400°F (180-200°C) for 40 minutes. It's recommended not to overcook to keep it creamier. The center should jiggle and look slightly soft.
- 6
Cool completely in the fridge before unmolding.
- 7
Prepare a strawberry compote with the strawberries and erythritol. Microwave in 30-second intervals until it reaches a sauce-like consistency.
- 8
Serve the cheesecake with the sauce on top.
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