Description

These perfectly portioned little jars deliver all the rich, fruity indulgence of a classic dessert with barely any effort, making them an ideal low-carb treat for date night or meal prep.

Ingredients

Scale

Almond Crust Base

1/2 cup almond flour (metric equivalent — see USDA reference)
1 tablespoon unsalted butter, melted (14g)
1/2 tablespoon powdered keto-friendly sweetener
1/4 teaspoon vanilla extract
1 small pinch fine sea salt

Cheesecake Filling

1/2 cup full-fat cream cheese, softened (metric equivalent — see USDA reference)
1/2 cup heavy whipping cream, cold (metric equivalent — see USDA reference)
1 1/2 tablespoons powdered keto-friendly sweetener
1/2 teaspoon vanilla extract

Strawberry Jam Layer

5.5 ounces frozen strawberries (154g)
1 teaspoon water
1 tablespoon powdered keto-friendly sweetener (optional)
1 teaspoon ground chia seeds (optional, to thicken)

Optional Garnish

4 fresh strawberries, hulled and sliced

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Instructions

Prepare the strawberry jam: Add the frozen strawberries, water, and optional sweetener to a small non-stick saucepan over medium-low heat. Simmer for about 3 to 5 minutes, mashing the berries with the back of a spatula as they soften. The mixture is ready when it is thick, glossy, and fragrant — it should leave a clear trail when you scrape the bottom of the pan. Remove from heat, stir in the ground chia seeds if using, and allow to cool completely.
Mix the crust base: In a small bowl, combine the almond flour, melted butter, sweetener, vanilla, and salt. Stir until evenly combined and the mixture resembles slightly wet sand.
Whip the cheesecake filling: In a medium mixing bowl, beat the softened cream cheese, sweetener, and vanilla with an electric mixer until completely smooth. In a separate clean bowl, whip the heavy cream until it holds soft to medium peaks. Gently fold the whipped cream into the cream cheese mixture with a silicone spatula until no white streaks remain.
Assemble the jars: Divide most of the almond crumb mixture among 4 small jars, gently pressing it into the bottom (reserve a small pinch for garnish). Spoon the creamy filling over the crusts. Top evenly with the cooled strawberry jam, the reserved almond crumb, and fresh sliced strawberries if desired. Chill until ready to serve.

Notes

Why It Works

The natural acidity in the strawberries perfectly balances the richness of the heavy cream and cream cheese.
Using ground chia seeds in the fruit layer provides a naturally jammy texture without the need for cornstarch or excessive cooking.
A tiny pinch of salt in the crust elevates the nutty flavor of the almond flour and enhances the overall sweetness.

Common Pitfalls to Avoid

Lumpy filling: Ensure your cream cheese is completely at room temperature before mixing, otherwise you will have small unblended lumps in your final dessert.
Watery jam: If you skip the chia seeds, make sure you simmer the strawberries until enough moisture has evaporated so the topping doesn’t leak into the cheesecake layer.

Variations

Swap the frozen strawberries for frozen raspberries or blackberries.
Add a tiny dash of lemon zest to the cheesecake filling for a brighter, citrusy note.

Allergy Alert

This recipe contains dairy and tree nuts. Substitute as needed.

Nutrition (per serving — estimates)

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

Nutrition

Serving Size: 1 jar
Calories: 316
Sugar: 3g
Sodium: 45mg
Fat: 30g
Saturated Fat: 16g
Carbohydrates: 10g
Fiber: 3g
Protein: 5g