Keto Strawberry Cheesecake

Instructions:

1. Preheat your oven to 325°F (163°C).
2. In a mixing bowl, combine the almond flour and powdered erythritol for the crust. Add the melted butter and mix until the mixture resembles coarse crumbs.
3. Press the crust mixture into the bottom of a greased 9-inch springform pan, making sure it is evenly distributed.
4. Bake the crust in the preheated oven for 10-12 minutes, or until lightly golden. Remove from the oven and set aside to cool.
5. In another mixing bowl, beat the softened cream cheese, powdered erythritol, and vanilla extract until smooth and creamy.
6. Add the eggs, one at a time, beating well after each addition until fully incorporated.
7. Pour the cream cheese mixture over the cooled crust in the springform pan. Smooth the top with a spatula.
8. Bake the cheesecake in the preheated oven for 40-45 minutes, or until the center is set and the edges are slightly golden. Remove from the oven and let it cool to room temperature.
9. While the cheesecake is cooling, prepare the strawberry topping. In a saucepan, combine the sliced strawberries, powdered erythritol, water, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens slightly, about 5-7 minutes. Remove from heat and let it cool.
10. Once both the cheesecake and the strawberry topping have cooled, spread the strawberry topping over the top of the cheesecake.
11. Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set.
12. Before serving, remove the sides of the springform pan. Slice and enjoy your keto strawberry cheesecake!

Note: You can garnish the cheesecake with additional sliced strawberries, whipped cream, or a sprinkle of powdered erythritol if desired. Remember to adjust the sweetness of the recipe to your liking by adding more or less sweetener.