with a Chocolate Crust!

Strawberries and Cheesecake and Chocolate, OH MY! 

Why settle for chocolate-covered strawberries when you can put those yummy flavors into a cheesecake?

In a medium bowl, whisk together almond flour, cocoa powder, salt, xanthan gum, baking soda, and espresso powder.

Espresso powder is a great way to enhance the chocolate flavor in your baked goods!

In a large bowl, beat together butter and low carb sweetener until well combined and creamy.

Then, add an egg and continue beating until well combined.

Add the dry ingredients into the large bowl with the rest of the ingredients until a crumbly dough forms.

Press the Oreo cookie dough into the bottom of a spring-form pan.

Set aside....for now.

In another large bowl, beat the cream cheese, softened butter, and powdered sweetener together until creamy.

Using a stand-mixer really makes this part easier!

Add three eggs in, one at a time, continuing to mix between each egg.

Finally, add sour cream, lemon zest, and vanilla extract and mix one final time

Add the strawberries and a low carb sweetener to a high powdered blender.

And puree the strawberries

Pour half of the cheesecake filling in the springform pan with the crust.

Then, add half of the strawberry puree by the spoonful, on top of the cheesecake.

Pour the rest of the cheesecake filling on top,

and add the rest of the strawberry puree by the spoonful to the top and SWIRL with a knife.

Grab all the recipe details and nutritional information below,  via the link!

Bake the cheesecake at 300 degrees for about  90 minutes