Chocolate Strawberry Cheesecake for Two

Preparation 00:00 Cook Time 00:00 Serves 1 4-inch cake     adjust servings

A mini version of my famous low carb chocolate strawberry cheesecake. This keto dessert is just the right size for two people!



Strawberry Filling

  • 2 1/2 ounces cream cheese, softened
  • 1/3 cup chopped strawberries (about 2 medium-large berries)
  • 2 tbsp Swerve, Confectioners
  • 1 tsp grassfed gelatin (you can use Knox but must dissolve it in warm water first. You would only need about 1/2 tsp)

Chocolate Topping



  1. In a small bowl, whisk together the almond flour, sweetener, and cocoa powder. Stir in the butter until mixture resembles coarse crumbs.
  2. Lightly press into the bottom of a 4-inch mini cheesecake pan (don't press firmly or it will stick too much when you try to slice the cake).

Strawberry Filling:

  1. In a blender or food processor, combine the cream cheese, strawberries, sweetener, and gelatin. Blend until smooth. Spoon mixture over crust. Freeze until firm, about 2 hours (Freezing helps it set faster. Once it is set, you can leave it in the fridge. But it's pretty tasty frozen too!).
  2. Remove the sides of the pan while the cake is still frozen.

Chocolate Topping:

  1. In a small saucepan, heat the cream over low heat until very hot (try not to let it simmer). Add the chopped chocolate and let sit a few minutes until melted. Pour over the top of the frozen cake and let set.
  2. Refrigerate the cake until ready to serve.


Recipe Notes

Serves 2. Each serving has 5.17g NET CARBS.

Food energy: 292kcal Total fat: 25.23g Calories from fat: 227 Cholesterol: 64mg Carbohydrate: 9.63g Total dietary fiber: 4.46g Protein: 6.14g Erythritol: 22.5g

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