Cheesecake type desserts have always been a favorite of mine to make. This cheesecake combines a low-carb, sugar-free brownie, no-bake filling, strawberries, and chocolate ganache into an elegant dessert.

This dessert make look difficult but it really isn’t. The brownie layer can be baked a day or two before you want to serve it. Refrigerate it until you want to assemble the dessert. The filling is not baked, just mixed together in your mixer. It also uses no-fat Greek yogurt to lesson the calorie load.

Every year for my birthday I would make a new sugar-free dessert. If you follow my blog you will know that I love cheesecakes. Last year in the weeks before my birthday I had Covid and then spent the days around my birthday caring for my mother who was not well. She entered her heavenly home 3 days after my birthday and I never had the time to make a birthday cake/dessert. So this year I decided to make a special cake amid the memories of my mom.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound(preorder) It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.

**Currently I am sold out of Around the Family Table cookbook. The order is in at the print shop but I have not been given a print date at this time. It’s all About Sourdough Cookbook should be available in February.

Chocolate Strawberry Dessert, THM S, Keto, SF

• Brownie Cake:
• 1/2 cup melted butter
• 3 eggs, room temperature
• 2 teaspoons vanilla
• 1/2 cup hot coffee
• 2/3 cup THM Gentle Sweet
• 1/4 cup black cocoa
• 1 cup almond flour
• 2/3 cup THM Baking Blend
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• Filling:
• 1/3 cup almond milk
• 1 tablespoons unflavored gelatin
• 8 ounces cream cheese, softened
• 1/2 cup THM Gentle Sweet
• 1 cup non-fat Greek Yogurt
• 1 teaspoon vanilla
• 1 cup whipping cream
• Ganache:
• 1/2 cup heavy cream
• 1 1/4 cups sugar-free chocolate chips
• Garnishes:
• 15 large strawberries
• Whipped Cream:
• 1/2 cup heavy whipping cream
• 1/8 teaspoon xanthum gum
• 2 tiny spoons stevia
• Baking the brownie cake: Preheat oven to 350 degrees F. Blend butter, eggs, vanilla, and coffee together until smooth. Set aside. In a separate bowl combine Gentle Sweet, cocoa, almond flour, THM Baking Blend, baking soda/powder, and salt. Stir dry ingredients into the wet until thoroughly combines. Spread batter in a 9-inch springform pan. Bake for 12-15 minutes. Cake will look undone but it will set up as it cools. Cool completely.
• Filling: Cap and cut 14 strawberries in half. Place them with the cut side out around the edge of the springform pan. Alternate the berries with the point down and the next one with the point up so they fit tightly together. Place springform pan in the fridge will you make the filling. Soften the gelatin by soaking it in the almond milk for 5 minutes. Set aside. Whip the cream cheese, Gentle Sweet, yogurt, and vanilla together until smooth. Add cream and whip until soft peak form. Heat the gelatin in the microwave for 30 seconds or until it is clear. With the mixer mixing on low add the unflavored gelatin. Scrape the sides and whip until well-combined. Carefully pour the filling into the center of the springform pan, level the around the berries. Chill well.
• Ganache: Heat the cream to a boil. Pour over the chocolate chips. Allow the mixture to set for 5 minutes. Stir until smooth. Spread over the top of the chilled filling.
• Garnish: Whip the cream with xanthan gum and stevia until soft peaks form. Garish the top of the dessert with cream and the remaining strawberry. Serves 14.

Blend butter, eggs, vanilla, and coffee together until smooth. Set aside. In a separate bowl combine Gentle Sweet, cocoa, almond flour, baking blend, baking soda/powder, and salt. Stir dry ingredients into the wet until thoroughly combines.

Spread batter in a 9-inch springform pan. Bake for 12-15 minutes. Cake will look undone but it will set up as it cools. Cool completely

Cap and cut 14 strawberries in half. Place them with the cut side out around the edge of the springform pan. Alternate the berries with the point down and the next one with the point up so they fit tightly together. Carefully pour the filling into the center of the springform pan, level the filling around the berries with a Pampered Chef Spreader.

Garish the top of the dessert with cream and the remaining strawberry.

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Print

Chocolate Strawberry Cheesecake Dessert, Keto THM S

Course Dessert

Cuisine American

Prep Time 1 hour

Cook Time 12 minutes

Servings 14

Author Glenda Groff

Ingredients

• Brownie Cake:
• 1/2 cup melted butter
• 3 eggs room temperature
• 2 teaspoons vanilla
• 1/2 cup hot coffee
• 2/3 cup THM Gentle Sweet
• 1/4 cup black cocoa
• 1 cup almond flour
• 2/3 cup THM Baking Blend
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• Filling:
• 1/3 cup almond milk
• 1 tablespoons unflavored gelatin
• 8 ounces cream cheese softened
• 1/2 cup THM Gentle Sweet
• 1 cup non-fat Greek Yogurt
• 1 teaspoon vanilla
• 1 cup whipping cream
• Ganache:
• 1/2 cup heavy cream
• 1 1/4 cups sugar-free chocolate chips
• Garnishes:
• 15 large strawberries
• Whipped Cream:
• 1/2 cup heavy whipping cream
• 1/8 teaspoon xanthum gum
• 2 tiny spoons stevia

Instructions

1. Baking the brownie cake: Preheat oven to 350 degrees F. Blend butter, eggs, vanilla, and coffee together until smooth. Set aside. In a separate bowl combine Gentle Sweet, cocoa, almond flour, baking blend, baking soda/powder, and salt. Stir dry ingredients into the wet until thoroughly combines. Spread batter in a 9-inch springform pan. Bake for 12-15 minutes. Cake will look undone but it will set up as it cools. Cool completely.
2. Filling: Cap and cut 14 strawberries in half. Place them with the cut side out around the edge of the springform pan. Alternate the berries with the point down and the next one with the point up so they fit tightly together. Place springform pan in the fridge will you make the filling. Soften the gelatin by soaking it in the almond milk for 5 minutes. Set aside. Whip the cream cheese, Gentle Sweet, yogurt, and vanilla together until smooth. Add cream and whip until soft peak form. Heat the gelatin in the microwave for 30 seconds or until it is clear. With the mixer mixing on low add the unflavored gelatin. Scrape the sides and whip until well-combined. Carefully pour the filling into the center of the springform pan, level the around the berries. Chill well.
3. Ganache: Heat the cream to a boil. Pour over the chocolate chips. Allow the mixture to set for 5 minutes. Stir until smooth. Spread over the top of the chilled filling.
4. Garnish: Whip the cream with xanthan gum and stevia until soft peaks form. Garish the top of the dessert with cream and the remaining strawberry. Serves 14.