Keto Strawberry Cheesecake in a Jar

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Nutrition facts per serving

One serving = half a 7.5 oz jar

Carbs
4.8g

Protein
3.2g

Fat
16.4g

Kcal.
180

Carbs

4.8g

Protein

3.2g

Fat

16.4g

Kcal.

180

Carbs = Net carbs

Time (min.)

Prep

Cook

Total

Prep

Cook

Total

Enjoy the full taste of strawberries without breaking your carb limit on a ketogenic diet with this super easy keto strawberry cheesecake in a jar.

One serving only has about 4.8g net carbs and will satisfy your cravings on your low carb diet!

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Ingredients

g (frozen) strawberries You can use fresh or frozen strawberries.
g full-fat cream cheese
ml heavy cream
g powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

vanilla bean You can also use vanilla extract in exchange.
1 tsp = 1/2 bean
oz (frozen) strawberries You can use fresh or frozen strawberries.
oz full-fat cream cheese
fl oz heavy cream
oz powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

vanilla bean You can also use vanilla extract in exchange.
1 tsp = 1/2 bean
cup (frozen) strawberries You can use fresh or frozen strawberries.
cup full-fat cream cheese
 tbsp heavy cream
tbsp powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

vanilla bean You can also use vanilla extract in exchange.
1 tsp = 1/2 bean

Step 1

Add the strawberries into a small (non-stick) pot and set the heat to medium.

Let the strawberries simmer for about 15 minutes and stir them regularly while they cook.

You know the strawberries are good once their consistency starts to resemble that of thick strawberry jam.

Step 2

Let the cooked strawberries chill in your fridge while you proceed to the next step.

If you don’t want any strawberry chunks in your final dessert, purée the strawberries with an immersion blender at this point.

Step 3

  cup full-fat cream cheese,  tbsp heavy cream, tbsp powdered erythritol, vanilla bean

Scrape out the vanilla bean and add the vanilla pulp into a big bowl.

Add the remaining ingredients for the cheesecake mass into the same bowl.

Step 4

Mix with an eggbeater or hand mixer until you get a smooth and fluffy mass.

Step 5

Fill the cream cheese mousse into a small jar.

Keep in mind that you need to leave a bit of room for the cooked strawberries.

Step 6

Pour the cooked strawberries on top of the cheesecake mousse.

Step 7

Let the dessert chill for at least 60 minutes before you enjoy it.

Storage

Cover the jar with plastic wrap or a lid and store it in your fridge.
The mousse will be good for about 3-4 days.

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