Description
A simple and delicious 4-ingredient strawberry cheesecake dump cake that is keto-friendly and easy to make.
Ingredients
Scale
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered erythritol (or your preferred keto sweetener)
- 1 cup fresh strawberries, hulled and sliced
- 1 cup almond flour
Instructions
- Preheat your oven to 350°F. Grease an 8×8-inch baking dish.
- In a mixing bowl, combine the softened cream cheese and powdered erythritol. Mix until smooth and creamy.
- Spread the cream cheese mixture evenly in the bottom of the prepared baking dish.
- Layer the sliced strawberries over the cream cheese mixture.
- Sprinkle the almond flour evenly on top of the strawberries.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the strawberries are bubbly.
- Allow to cool for 10 minutes before serving.
Notes
- For added flavor, consider drizzling some sugar-free chocolate sauce over the top before serving.
- You can also substitute the strawberries with blueberries or raspberries for a different berry flavor.
- Serve with a side of pork rinds or cucumber slices for a crunchy contrast.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 0g
- Sodium: 60mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Strawberry Cheesecake, Dump Cake, Keto Dessert, Low Carb Dessert