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Low-Carb Chocolate-Covered Strawberry Cheesecake

Avatar photoSharon Best
Treat your sweetheart—or yourself—to a decadently luscious dessert sans carbo-load with these little bites of sugar-free heaven!
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Prep Time 10 minutes
Cook Time 32 minutes
Chilling And Cooling Time 3 hours 22 minutes
Total Time 4 hours 4 minutes
Course Desserts
Cuisine American
Servings 12 mini cheesecakes
Calories 340 kcal

Ingredients
  

For The Crust:

  • 1/2 cup sugar-free dark chocolate chips
  • 4 tablespoons butter softened
  • 1 1/2 cups almond flour
  • 1 tablespoon monk fruit sweetener

For The Cheesecake:

  • 16 ounces cream cheese softened, 2 8-ounce packages
  • 1/4 cup sour cream at room temperature
  • 1/2 cup monk fruit sweetener
  • 2 eggs at room temperature
  • 2 ounces freeze-dried strawberries about 2 3/4 to 3 cups, plus more for optional garnish

For The Ganache:

  • 1/4 cup sugar-free dark chocolate chips
  • 1/2 tablespoon butter softened

Instructions
 

Make The Crust:

  • Preheat oven to 350°F. Prepare a 12-cup cupcake pan with liners or a coating of nonstick cooking spray. Set aside.
  • Place the chocolate chips and butter in a microwave-safe bowl. Microwave in 20–30 second bursts, stirring in between, until melted and smooth.
  • In a medium mixing bowl, mix together the almond flour and monk fruit sweetener. Pour in the melted chocolate and stir until the mixture looks like wet sand and holds together when pressed.
  • Evenly distribute the crust mixture among the muffin cups, about 1 1/2 tablespoons per cup. Press each portion firmly into the bottom using the back of a spoon or your fingertips.
  • Bake for 8 minutes, then remove the pan from the oven and cool completely on a wire rack.

Make The Cheesecake:

  • Reduce the oven to 300°F.
  • In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat the cream cheese and sour cream with the monk fruit sweetener on medium speed until smooth and fluffy, about 1–2 minutes.
  • Add the eggs one at a time, mixing thoroughly after each addition but avoiding overbeating once the eggs are combined. Scrape the bowl as needed to ensure an even mixture.
  • Place the freeze-dried strawberries in a small food processor or seal them in a plastic bag. Crush the strawberries into a fine powder.
  • Gently fold the strawberry powder into the cream cheese mixture until fully incorporated and evenly pink.
  • Portion the cheesecake evenly among the baked and cooled crusts, about 2-3 tablespoons each. Smooth the tops with a spatula.
  • Bake for 18–22 minutes, or until the centers are just set and look slightly jiggly if you shake the pan.
  • Remove from oven and let the cheesecakes cool in the pan on a wire rack for 10-15 minutes. Transfer the pan to the refrigerator and chill for at least 3 hours or overnight.

Make The Ganache:

  • When you’re ready to serve, place the chocolate chips and butter in a microwave-safe bowl. Microwave in 15-second intervals, stirring between each, until melted and glossy.
  • Let the ganache cool for 1–2 minutes so it's pourable but not hot.

Finish And Serve:

  • Once fully chilled, carefully remove the cheesecakes from the pan.
  • Use a spoon to drizzle the warm ganache over each cheesecake. Let stand at room temperature for about 5 minutes to let the ganache set.
  • Garnish with additional freeze-dried strawberries if desired and serve, or refrigerate until ready to serve.

Nutrition

Calories: 340kcalCarbohydrates: 22gProtein: 6gFat: 29gSaturated Fat: 14gSodium: 164mgFiber: 3g
Keyword easy Keto Cheesecake, keto cheesecake, keto dessert, keto strawberry cheesecake, low carb cheesecake, low carb dessert
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