| Prep Time | 20 minutes |
| Servings |
people
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Ingredients
Cocoa Filling
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1,5 tbsp butter
- 2 or 3 tbsp low carb sweetner
- 1 tbsp cocoa powder
Cheesecake Filling
- 1 cup fresh strawberries
- 1/4 cup fresh lemon juice
- 2 tbsp unflvored gelatine
- 200 g Cream Cheese at room temperature
- 300 ml whipped cream
- 1 tbsp fresh lemon zest
- 1/2 cup low carb sweetener (or more as per taste)( I used Erythritol)
- 1/2 tsp Vanilla Extract
Ingredients
Cocoa Filling
Cheesecake Filling
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Instructions
Cocoa Filling
- In a food processor mix almond flour, coconut flour, butter, sweetener, and cocoa powder. Set aside.
Cheesecake Filling
- Clean and slice the strawberries. In a blender puree the strawberries and set aside.
- In a small microwave-safe bowl add fresh lemon juice and gelatin. Mix and let the gelatine bloom.
- Meanwhile, in a big mixing bowl add cream cheese. Using a hand blender whip for 30-40 seconds.
- Microwave bloomed gelatin for 30 seconds. let it cool down a little bit.
- Add whipping cream, lemon zest, lemon-gelatin mixture, vanilla extract, sweetener to the cream cheese.
- Using a hand blender mix everything until well incorporated(for about 1-2 minutes).
- Reserve some of this mixture and add to the strawberry puree.
- For the first layer, divide half the cheesecake filling equally among the dessert jars.
- Divide the cocoa mixture equally among the serving dessert jars. Then the remaining cheesecake mixture again and finally the strawberry filling
- Refrigerate for at least 4-5 hours or overnight