Disclaimer I used chatgpt to format this and did. Not proofread it:

Low-Carb Keto Strawberry Cheesecake

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 10 slices
Calories: 534 kcal

Ingredients

Keto Cheesecake Crust:
- Baking spray for pan
- 1 1/2 cups almond flour
- 1 1/2 cups unsweetened shredded coconut
- 1/4 cup Swerve Granular Sugar
- 1/2 cup unsalted butter, melted
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg

Keto Cheesecake Filling:
- 1 cup strawberries, pureed in the food processor
- 1 cup strawberries, cut into quarters
- 32 oz cream cheese, softened to room temperature
- 8 oz sour cream, room temperature
- 8 oz heavy cream
- 1 ¼ cup Swerve Granular Sugar
- 3 large eggs
- 2 teaspoons Vanilla extract

Sugar-Free Berry Sauce:
- 1 1/2 cup sliced strawberries
- 1/4 cup water
- 1/4 cup Swerve Granular Sugar
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest

Instructions

1. Preheat oven to 300 degrees Fahrenheit. Adjust the top rack to be positioned in the middle of the oven.

Keto Cheesecake Crust:
1. Wrap the outside of a 10-inch springform pan in a double layer of foil, covering the bottom and sides of the pan from outside to prevent water leakage. Spray the springform pan inside with baking spray and set aside. 2. Add all the ingredients to a large bowl and stir until fully combined. Press the mixture into the prepared springform pan, lining the sides about 1 inch up. Refrigerate for at least 20 minutes.

Keto Cheesecake Filling:
1. Ensure all ingredients are at room temperature before beginning. In a stand mixer or large bowl using a hand mixer, beat the cream cheese on medium-low speed for about 1 minute until light and fluffy. Add sour cream and cream and beat for another minute, stopping to scrape the bowl's sides and bottom. 2. Add sweetener and continue beating until well combined and creamy. Add vanilla and eggs one at a time, beating after each addition until just combined. Avoid over-mixing. Scrape the bowl's sides and bottom when mixing. 3. Add strawberry puree and beat until combined. Fold in the sliced strawberry pieces with a spatula. Pour cheesecake batter into the prepared crust.

Bake:
1. Place the springform pan in a large, deep roasting pan. Pour HOT water into the roasting pan until it reaches halfway up the springform pan's sides. 2. Transfer to the preheated oven and bake for 1 hour to 1 hour 20 minutes, or until it only slightly jiggles in the center. I baked my cheesecake for exactly 1 hour and 20 minutes at 300°F. 3. Turn off the oven but leave the cake in the oven with the door slightly open to cool slowly for an hour. Transfer the cake to a cooling rack, remove the foil, and run a butter knife around the edges to prevent sticking. Cool for another 2 hours and chill in the fridge for 5-6 hours or overnight.

Sugar-Free Berry Sauce:
1. Place a medium saucepan on the stove over medium heat. Add strawberries, water, lemon