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Keto Strawberry Cheesecake Cups - Creamy, Fresh, and Low-Carb

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Almond flour crust 1 cup almond flour
  • 2 tablespoons powdered erythritol or allulose
  • 3 tablespoons melted unsalted butter
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Cheesecake filling 8 ounces cream cheese, softened
  • 1/2 cup heavy whipping cream
  • 1/3 cup powdered erythritol or allulose (adjust to taste)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice (optional, for brightness)
  • Pinch of salt
  • Strawberry topping 1 cup fresh strawberries, diced
  • 1–2 tablespoons powdered erythritol or allulose (to taste)
  • 1 teaspoon lemon juice
  • 1/4 teaspoon xanthan gum (optional, for thickening)
  • Extras Silicone muffin cups or small ramekins
  • Electric hand mixer
  • Spatula and mixing bowls

Method
 

  1. Prep the containers. Set out 8 silicone muffin cups or small ramekins. If using paper liners, double them so the crust stays firm.
  2. Make the crust. In a bowl, combine almond flour, sweetener, melted butter, vanilla, and a pinch of salt. Stir until it looks like damp sand and starts clumping.
  3. Press the crust. Divide the mixture evenly among the cups. Press firmly with the back of a spoon to make a compact base. Chill for 10 minutes to set.
  4. Whip the cream. In a clean bowl, beat the heavy cream to soft peaks. Set aside.
  5. Blend the filling. In another bowl, beat softened cream cheese, sweetener, vanilla, lemon juice, and a pinch of salt until smooth and fluffy, about 1–2 minutes. No lumps.
  6. Fold in the cream. Gently fold the whipped cream into the cream cheese mixture until just combined. Don’t overmix—keep it airy.
  7. Fill the cups. Spoon or pipe the filling over the chilled crusts, leaving a little room for the topping. Smooth the tops with a spoon.
  8. Make the strawberry topping. In a small bowl, toss diced strawberries with sweetener and lemon juice. If you want a thicker, jam-like finish, sprinkle in a tiny pinch of xanthan gum and stir well.
  9. Top the cups. Spoon strawberries over the cheesecake layer. For a cleaner look, let the berries sit 5 minutes so their juices thicken slightly.
  10. Chill to set. Refrigerate for at least 1–2 hours before serving. For firmer cups, chill 4 hours.
  11. Serve. Garnish with a small mint leaf or an extra strawberry slice if you like. Enjoy cold.