Making a low carb strawberry swirl cheesecake

Preheat the oven to 175°C. Take a bowl and lightly beat the butter with the Ery-Bronze in it. Then add the almond flour, coconut flour and baking powder to the butter mixture. Whisk the ingredients together well until a homogeneous mixture is obtained. Then line a round baking pan with baking paper. Then spread the mixture in the baking tin and press it down a bit.

Place the base in the oven for about 30 minutes. Then let it cool completely outside the oven before continuing with the filling.

Sugar free filling

For the filling, start by whipping the cream with the Kristal Sweet Vanilla. When the whipping cream has become stiff, set the mixing bowl aside. Then soak the gelatin in 100ml of water for at least 5 minutes.

Then you will make two mixing bowls, from now on called mixing bowl 1 and mixing bowl 2. Heat the water and the gelatin until the gelatin has dissolved. Then add 250 grams of Greek yoghurt to mixing bowl 1. Stir in 50 ml of gelatin mixture and then fold in 175 grams of whipped cream. Mixing bowl 1 is now ready.

In mixing bowl 2, add the remaining Greek yoghurt with 50 ml gelatin mixture. Then fold the mashed strawberries, Steviala Supreme Strawberry and the rest of the whipped cream into the Greek yoghurt.

Then add the bottom. Next, scoop a large spoon from mixing bowl 1. Then pour it in the middle of the bottom. Then scoop a spoon from mixing bowl 2 and pour it back into the middle. Continue until the mixing bowls are empty.

Let the low carb strawberry swirl cheesecake set in the fridge for at least 4 hours.