How about taking advantage of the days we are at home to learn how to make a special, practical and tasty recipe? The Low-Carb Strawberry Cheesecake is a suggestion created by the confectioner and editor of the Low Carb Ideias.
To compose the ingredients we used the Low Sugar Maisena Biscuit and the Low Sugar Xylitol to provide the right amount of sweetness. Let's check it out?
Strawberry Cheesecake Zero Sugar
The typical piece of made cheesecake could contain as high up to 20 grams carbs 17 of which are sugar, as per the U.S. Department of Agriculture's National Nutrient Database.
Cheesecake made with packaged mixes could contain more. For those with diabetes, or who is concerned about cutting down their consumption of sugars, it may make cheesecake an unwelcome indulgence. However, you can create a homemade cheesecake that is free of sugar, or sugar-free.
Make use of the substitute for sugar xylitol in place of sugar in the preparation of the crust of cheesecake. Make sure you have 2 teaspoons of xylitol to each cup of flour you use.
Use xylitol instead of sweetener in cheesecakes. Make use of the equivalent of 1 cup of sugar each of the four 8-ounce containers of cream cheese required in the 9-inch cheesecake.
You can use stevia or an artificially made sugar substitute like Splenda in the event that you do not want to make use of xylitol.
Make a low-fat, lower sugar cheesecake by mixing this sugar replacement with fat-free cream cheese, yogurt made from fat-free and a sugar-free cheesecake-flavored pudding mix. You should plan to use half cup of sugar substitute for each 8 ounces cream cheese.
Base ingredients
1 package Maisena Low Sugar Cookies
50g butter
1 coffee spoon powdered ginger
1 teaspoon cinnamon
Directions - base
Process the cookies, then, with the processor still on, add the butter, the cinnamon, and the ginger. Once everything is mixed, turn off the processor and pour into a removable bottom mold, arranging with your hands.
Ingredients - Cream Cheese
600g cream cheese
4 eggs
1 cup Lowçucar Xylitol
1 tablespoon lemon juice
1 teaspoon vanilla
Directions - Cream Cheese
Beat the cream cheese for three minutes in the mixer, then add the xylitol, the vanilla and the lemon juice, turn on the mixer again and add the eggs, one at a time, beat until smooth.
Pour this mixture onto the cookie base, cover with aluminum foil and bake in a preheated oven at 160° for 40 minutes. Remove from oven and let cool, then refrigerate.
Syrup Ingredients
2 boxes of strawberries
Juice of 1 lemon
6 mint leaves
1/2 cup of water
3 tablespoons of xylitol
Directions - Syrup
Chop one of the strawberry boxes, and the other beat it with the other ingredients in a blender.
Mix the chopped strawberries with the other part that was blended. Pour over the cheesecake when serving.
Tip: If there is syrup left over you can use it on pancakes or even eat it with yogurt.
Why We Love This Low-Carb Strawberry Cheesecake?
This low-carb strawberry cheesecake is delicious, creamy and dreamy but also ideal for the summer months. It's also no-bake Gluten-free, gluten-free and grain free, keto-friendly and sugar free.
I am awestruck that there is no need to worry about water baths about, and there's less possibility of the cheesecake's strawberry drying out because of over-baking.
This means that you can bake this strawberry keto cheesecake during the hot summer days when you don't want open the oven.
A delicious , low carb Strawberry Cheesecake deserves to be prepared all year round and is perfect for special occasions such as Mother's Day, Father's Day or any other summer-related barbecues, potlucks or picnics!