FLUFFY KETO STRAWBERRY CREAM

This Fluffy Strawberry Cream recipe is nut-free and egg-free and it tastes like a crustless no-bake keto cheesecake. We had it for dessert and then for the next two days for breakfast. It's definitely the kind of keto dessert I'll be making again — with strawberries, blackberries, raspberries or blueberries.
             I tweaked the original recipe and added some more water to better dissolve the gelatin and some strawberries on top.

To store, refrigerate for up to 5 days.

INGREDIENTS

   2 1/2 cups strawberries (360 g/ 13 oz)
 1/4 cup granulated Erythritol or Swerve (50 g/ 1.8 oz) or stevia drops, to taste
 3/4 cup water, divided (180 ml/ 6 fl oz)
 1 tbsp gelatin powder (11 g/ 0.4 pz)
 1 1/2 cups heavy whipping cream or coconut cream (360 ml/ 12 fl oz)
 1 tsp sugar-free vanilla extract

INSTRUCTIONS

STEP 1
To a medium saucepan add the strawberries (reserve about 4 strawberries for topping), sweetener, and 1/2 cup (120 ml) water. You could even use frozen strawberries and use them all in the cream (none for topping).
STEP 2
In a small cup or bowl, sprinkle the gelatin over the remaining 1/4 cup (60 ml) cold water and let stand for a couple minutes to soften.
STEP 3
Using a spatula, break the strawberries into smaller pieces. Cook over medium-low heat, stirring frequently, until the sweetener has dissolved.
STEP 4
Transfer to a blender or use an immersion blender and process until smooth.
STEP 5
Pour the strawberry mixture back into the saucepan and add the bloomed gelatin. Heat up over a medium heat until the gelatin has just dissolved.
STEP 6
Take off the heat and set aside to cool down to room temperature. You can speed this up by placing the saucepan in a bowl filled with ice water.
STEP 7
Add the whipping cream (or coconut cream) and vanilla to a mixing bowl and use an electric mixer or a stand mixer to whip until fluffy. For best results, use a chilled bowl to whip the cream. Add the cooled strawberry puree.
STEP 8
Beat until well combined. Pour into a container or a pie dish and refrigerate for at least an hour or until set. Thinly slice the remaining strawberries and fold on top on the chilled strawberry cream. Refrigerate until ready to serve. Serve as an after dinner dessert or for breakfast.

NUTRITION FACTS
Calories 248kcal Protein 3.1g Fat 23g Net carbs 5.4