Keto Friendly Strawberry Cheesecake

Keto Strawberry Cheesecake Pie

Keto Strawberry Cheesecake Pie

Ingredients

FOR THE CHEESE LAYER:

• 8 ounces (225 g) Neufchatel cheese, softened (or regular or light cream cheese)
• 2 tablespoons (30 ml) heavy cream
• 1 tablespoon (1.5 g) Splenda
• 1/2 teaspoon vanilla extract
• 1 Keto Pie Crust, prebaked

FOR THE STRAWBERRY LAYER:

• 1 pound (455 g) frozen, unsweetened strawberries
• 1 cup (240 ml) water
• 1/4 cup (6 g) Splenda
• 2 tablespoons (30 ml) lemon juice
• 2 teaspoons unflavored gelatin

Method

1. To make the cheese layer: Using an electric mixer, beat the Neufchatel cheese, heavy cream, 1 tablespoon 1 g Splenda, and the vanilla together until very smooth and fluffy
2. Smooth evenly over the bottom of the prebaked pie shell
3. To make the strawberry layer: Put the strawberries, water, the 1/4 cup (6 g) Splenda, and lemon juice in a saucepan
4. Bring to a boil, then turn down to low, and let it simmer until the strawberries are soft
5. Use a whisk to coarsely mash the strawberries
6. Now, stir with the whisk in a circle while you sprinkle the gelatin over the surface of the strawberry mixture, a little at a time
7. Your trying to make sure that all the gelatin dissolves thoroughly, instead of leaving chewy little gelatin seeds in your finished pie
8. Turn the heat off and let the strawberry mixture cool until its getting syrupy
9. Pour or spoon the mixture over the cream cheese layer and then put the pie in the fridge for at least several hours before serving

Makes 8 servings

1. Each with 20 g protein; 10 g carbohydrate; 2 g dietary fiber; 8 g usable carbs