One of my favorite things to do is to create super simple, healthy recipes without special ingredients that fool everyone into thinking they’re an unhealthy, time consuming labor of love. This Low Carb Strawberry Cheesecake is one such trick!
A lovely pink hue, this beautiful dessert is made with a simple, chocolate crumb crust, a high-protein, no-bake filling that’s made almost entirely in the blender, and an effective garnish made from whipped cream, fresh strawberries, and a melted chocolate bar. (I used an 85% dark Lindt Chocolate bar for this, but you could also melt down 1/2 a cup of Lily’s or Trim Healthy Mama Chocolate Chips!)
This Low Carb Strawberry Cheesecake doesn’t contain any special ingredients. All you’ll need is:
- xylitol (OR, you can use Gentle Sweet in half the amount, or Super Sweet in a quarter of amount)
- mineral salt
- almond flour
- cocoa powder
- gelatin (to keep this recipe free from special ingredients, I used 2 packets of unflavored Knox gelatin, but you can use 4 1/2 teaspoons of Great Lakes unflavored gelatin, or Trim Healthy Mama’s Just Gelatin if you prefer a beef-based version)
- frozen strawberries (thawed)
- cream cheese
- cottage cheese
- whipping cream for garnish (optional)
- fresh strawberries for garnish (optional)
- on-plan chocolate bar for garnish (optional)
Please don’t let the gelatin bit scare you off from making this dessert! For some reason, gelatin appears to be a daunting ingredient, but it’s used super simply in this low recipe, and does a lovely job of setting the filling into smooth cheesecake texture.
All you have to do is sprinkle the gelatin over cold water in a saucepan (this is called “blooming,” and keeps the gelatin from developing rubbery clumps in your filling), let it sit for one minute, then turn the burner on low heat and stir to dissolve it completely. Add to your filling, set in the fridge, and boom! …you have a beautifully set, no-bake, low carb strawberry cheesecake!
Unless it’s a single-serve recipe, I always ask my hubby and our kids to taste test my experiments, and this low-carb strawberry cheesecake is one they could not get enough of!
“Can I lick off the spatula?”
“I call the blender!”
“If he gets the spatula, can I have another slice?”
Hope you enjoy it as much as we did!
This beautiful pink, low-carb Strawberry Cheesecake couldn't possibly be easier to make! It's gluten-free, high in protein, and doesn't require any special ingredients. A THM S, Keto. Gentle Sweet can be used in place of xylitol in half the amount, or Super Sweet in a quarter of the amount. 4 1/2 teaspoons of Just Gelatin or Great Lakes gelatin may be used in place of the Knox gelatin.
Low Carb Strawberry Cheesecake | THM: S, Keto, GF
This beautiful pink, low-carb Strawberry Cheesecake couldn't possibly be easier to make! It's gluten-free, high in protein, and doesn't require any special ingredients. A THM S, Keto.
Gentle Sweet can be used in place of xylitol in half the amount, or Super Sweet in a quarter of the amount.
4 1/2 teaspoons of Just Gelatin or Great Lakes gelatin may be used in place of the Knox gelatin.
13 thoughts on “Low Carb Strawberry Cheesecake | THM: S, Keto, GF”
How many carbs, fat, protein, etc. HELP! Got to count these.
This really looks yummy. Beautiful also!
any substitute for almond flour?
Do you have an idea for a ‘crust’ if I wanted to make this into individual cups? Thanks!
How much mineral salts do you use in the crust? Thanks
That’s what I was wondering
That’s what I was wondering also
Making it right now, and also wondering. . . 🙂 I’ll try 1/8 tsp and see how it goes.
Delicious! My whole family loved it! Thanks for another GREAT recipe!
This is AMAZING. Mine didn’t turn out quite as pretty because I just dolloped spoonfuls of whipped cream instead of piping it, but it didn’t change the taste at all! I didn’t even share the batter when I was making it… just licked off the spatula and blender bowl myself. 😉 Easy to make, pretty much no-fail since it’s no-bake, and incredibly delicious. It’s our Valentine’s Day breakfast AND dessert! Thank you so much!
Are the frozen strawberries sweetened at all before adding to blender or does the xylitol take care of that?
Does this freeze well?