Creamy, comforting, with a hint of crunch, this low-carb strawberry cheesecake is the ultimate pud.

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110g of unsalted butter (melted)
100g of ground almond
100g of almond flakes
3 tsp of sweetener
500g of strawberries
350g of cream cheese
280ml of double cream
1 tsp of vanilla extract


  1. Mix ground almond, almond flakes and melted butter in a bowl and stir to combine.
  2. Add sweetener and continue to stir until the mixture resembles breadcrumbs.
  3. Spoon the mixture into a cake tin and press it down firmly and evenly with a metal spoon to create the cheesecake base.
  4. Oven-bake the base until golden brown.
  5. While the base is baking, make the cheesecake filling by mixing cream cheese, double cream, sweetener and vanilla extract.
  6. Spoon the filling and spread it evenly on top of the base and refrigerate overnight to chill.
  7. Top the cheesecake with strawberries and serve.

Make sure you try this recipe to make a show-stopping end to any dinner. You can find more dessert ideas on our recipes page.

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