INGREDIENTS:

Cake:

6 eggs
6 tbsp melted butter
3 tbsp virgin coconut oil
2 tbsp heavy cream
½ cup erythritol
squeeze iquid stevia (2 secs)
2 tsp vanilla extract
1 tsp cake batter extract
1 tsp strawberry extract
⅓ cup mashed strawberries
1¾ cup almond flour
2½ tbsp baking powder
¼ tsp xanthan gum
pinch of pink salt
Cheesecake Middle:
16 oz cream cheese
¼ cup sour cream
¼ cup heavy cream
½ cup erythritol
squeeze of liquid stevia
2 eggs
2 tsp vanilla extract
1 tsp strawberry extract

FREE KETO SWEETS COOKBOOK – CRAVING SOLUTION

I’m following this cookbook to make Cookies, Crackers Ice-creams, desserts, fat bombs, cheesecakes, snacks, and lots of yummy & healthy recipes.

INSTRUCTIONS:

Cake:
Combine all dry ingredients, set aside. Combine all wet ingredients alongside the erythritol in a large bowl with a hand mixer. Once combined, gradually add in the dry ingredients until a smooth cake batter has formed. Finally, add in mashed strawberries. Bake at 350° in greased circle cake pan for about 45 minutes, or until a toothpick comes out clean. Let cool completely before handling.

Cheesecake:
Beat cream cheese, sour cream, heavy cream, erythritol, liquid stevia and extracts, until combined. Beat in one egg at a time, until smooth. Pour ingredients into a greased cake pan (same diameter as used for cake). Bake at 350° for about 35 to 40 minutes, until firm. **you can bake in a water bath, to prevent cracking on the top. let chill in the refrigerator for at least 4 hours.

Assembly:
Place one layer of cake down. Spread just enough whipped cream to cover the top. Add your cheesecake layer on top. Then, add just enough whipped cream to cover that layer. Add your second layer of cake (smooth side facing upwards). Cover the entire cake with whipped cream, then coat with your crumbles.

CRUMBLE RECIPE

Ingredients:
0.60 oz pack sf strawberry jello
1 pack sf vanilla pudding jello
¾ cup almond flour
1/4 cup almond flour
1 stick butter

Crumbles:
In two separate bowls, combine the sf strawberry gelatin powder with half a stick of room temperature butter and ¾ cups of almond flour. Mash with a fork, until well combined and a dough forms. In the other bowl, combine the pack of sf vanilla pudding mix, with half a stick of room temperature butter and ¼ cup of almond flour. Mash together with a fork, until a dough forms. Spread the two doughs ½ inch thick on greased parchment paper and bake at 350° for 11 minutes. remove from oven, and let cool for an hour, before using your hands to crumble them up to your desired sized crumbles.