LOW-CARB STRAWBERRIES & CREAM CHEESECAKE WITH DARK CHOCOLATE DRIZZLE

This is the time of the year you have craving for sweets because of the Holiday season. So here is a great recipe that is low in carb and will satisfy your sweet tooth:

Ingredients:

9 oz raw almonds or almond flour
4 large eggs
10-12 strawberries
1/4 cup heavy whipping cream
Honey or stevia
16 oz Philadelphia cream cheese (at room temperature)
Butter or coconut oil

Preheat oven to 375 degrees.

If you don’t have access to almond flour, simply put the raw almonds in your blender and pulsate until it turns into a powder. Turn it on high for the last few seconds to throughly break up any big pieces of almond. Empty contents into a mixing bowl. Add eggs and start mixing together.
Place the strawberries and cream into your blender along with stevia and honey if you can tolerate the carb counts. The key here is to find a mix of sweetener that works for your taste buds.
Blend on high until it looks like a strawberry milkshake (it will be bright pink and thick). Pour into the almond flour/egg mixture and mix thoroughly. Add the softened cream cheese (if you pull it straight from the refrigerator, then you’ll have big chunks of cream cheese in your cheesecake) and stir with a fork like a madman until your cheesecake batter is moderately thick. You don’t want it too runny or too thick.

Grease a 9X13 glass baking dish heavily so that the cheesecake will not stick and pour the batter into the dish. Bake in the oven for 20-25 minutes. Use a toothpick in the center of the cheesecake to see if it comes out dry. If not, cook for an additional 5 minutes.

Dark Chocolate Drizzle
4 squares (50g) of 86% Ghirardelli dark chocolate or your favorite
3 Tbs heavy whipping cream
Honey or stevia

Put a saucepan on low heat (I put it on 2-3 on my stove) and pour the heavy whipping cream in which should cover the bottom of the pan. Add your favorite dark chocolate and sweetener (honey/stevia).
Allow to heat up for a few minutes and then stir constantly to prevent the chocolate from scalding. As the chocolate melts it will turn into a nice chocolately delight. When the chocolate melts completely, turn the heat off and allow to cool to thicken up a bit. This will become the “drizzle” for the cheesecake.
After the cheesecake is finished cooking, take a tablespoon and evenly distribute the chocolate all across the top of the cheesecake. When you are finished, it should look a little something like this:



Place in freezer for an hour to cool and then cut into squares. Makes 20 squares. Add fresh strawberries as a garnish and ENJOY!