Ingredients
- [Crust] 1 1/4 cup Almond Flour
- [Crust] 5 tbsp Cocoa Powder
- [Crust] 5 tbsp Swerve
- [Crust] 8 Strawberries
- [Filling] 3 cup Strawberries
- [Filling] 1/4 cup Water
- [Filling] 2 tbsp Water
- [Filling] 2 tbsp Gelatin
- [Filling] 1 cup Whipping Cream
- [Filling] 16 oz Cream Cheese, room temperature
- [Filling] 1/2 tsp Liquid Stevia
- [Ganache] 5 tbsp Butter
- [Ganache] 2 oz Unsweetened Chocolate
- [Ganache] 1/4 cup Powdered Swerve
- [Ganache] 1/2 tsp Vanilla Extract
Instructions
- Melt the butter for the crust. Thinly slice the 8 strawberries for the crust.
- Stir together the flour, cocoa powder, and swerve in a bowl. Add the melted butter an stir until incorporated.
- Press the ingredients into a 9 inch springform pan. Press until the bottom is covered evenly. Stand the sliced strawberries along the edges of the pan and put aside.
- Cut up the strawberries for the filling. Bring the strawberries and 1/4 cup water to a boil in a medium saucepan. Reduce the heat and cook until strawberries are mushy. Mash the strawberries into a puree.
- Stir the gelatin and the 2 tablespoons of water together. Let sit for one minute. Add to the strawberry puree and stir until gelatin is dissolved. Put aside.
- Beat whipping cream and vanilla until soft peaks form.
- Beat the cream cheese until smooth. Add the swerve and continue to beat. Add in the strawberry puree and mix until incorporated.
- Fold the whipped cream into the cream cheese mixture gently. Pour onto the crust and spread carefully.
- Refrigerate until set. At least 3 hours.
- Once set run a sharp knife around the edges of the pan trying not to loosen the berries around the edge.
- Remove the sides and set aside while making the ganache.
- In a microwave, melt the butter and chocolate together. Use thirty second intervals stirring after each interval.
- Stir in the sweetener and vanilla. Stir until smooth.
- Let cool for 5 minutes. Ganache should be thick but still pourable.
- Pour over the top of cake and let drizzle down the side.
- Let set another 20 minutes then enjoy.