This delicious keto strawberry cheesecake is a great spring or summer healthy dessert. Loaded with sweet, fresh strawberries with a delicious almond flour crust. Strawberries are a fruit that is keto friendly that you don’t have to give up. Enjoy one of the best keto dessert recipes at only 3g net carbs per slice!
You’ll Love This Keto Strawberry Cheesecake
- Easy to follow instructions
- Fresh strawberries swirled throughout
- Sits on top of cinnamon almond flour crust
How To Make A Keto Strawberry Cheesecake
- First, you have to make the almond flour crust first. Simply mix almond flour, butter and cinnamon then press it down in a spring form pan. Bake for 10 minutes, pull then set aside.
- After you’ve brought your cream cheese to room temperature you can began making the cheesecake filling.
- Cream the cream cheese and sour cream together. Next, add in powdered sweetener. Pour in vanilla extract then each egg at a time.
- Pour cheesecake filling on top of crust then bake for an hour then rest in the oven for an hour.
- Pull and allow to fully cool, serve.
Helpful Recipe Tips
- Cut strawberries in a large way in order to have some big chunks.
- Do I need a water bath? I didn’t use a water bath but it can help if you’re worried. I don’t use that method but I’m not against it. Cover the bottom of the springform pan and place in a shallow pan of warm water while baking. That’s the difference. But, do not open the oven constantly causing the temp to go up and down too drastically.
- When to check the cheesecake for doneness? Start checking at exactly the 40 minute mark. If you see edges starting to brown with a little jiggle it’s either done or almost done so nothing over another 10 minutes. If the entire top is a golden brown pull it out right then.
- Room temperature ingredients only! This makes a difference in any baked dessert but this one it’s more important.
- Powdered sweetener only, my go to is Allumonk it’s very versatile and no aftertaste!
Macros
For a slice you’ll only have 3g net carbs then from your day. Below is a full nutritional label via Cronometer.
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Keto Strawberry Cheesecake
This delicious keto strawberry cheesecake is a great spring or summer healthy dessert. Loaded with sweet, fresh strawberries with a delicious almond flour crust. Strawberries are a fruit that is keto friendly that you don't have to give up. Enjoy one of the best keto dessert recipes at only net carbs per slice!
Equipment
- 9 inch spring form pan
Ingredients
Almond flour crust
- 1 1/4 cup blanched almond flour
- 3 tablespoon unsalted butter
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
Cheesecake Filling
- 16 ounce full fat cream cheese
- 1/4 cup sour cream
- 1/2 cup powdered sweetener
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 teaspoon liquid monk fruit
Strawberry Topping
- 1 cup Strawberries (144g)
- 3 tablespoon sweetener
- 1/8 teaspoon xanthan gum
Instructions
Almond flour crust
- Preheat oven to 325°F and melt butter
- Mix cinnamon, almond flour and melted butter together. The mix will be very crumbly
- In the spring form pan, press out the crumbly mix evenly across the bottom. Bake for 10 minutes, remove then set aside.
Cheesecake Filling
- Keep oven at 325°F and bring cream cheese to room temperature
- Blend cream cheese, sour cream, and powdered sweetener together
- In a seperate bowl lightly whisk eggs, liquid sweetener and vanilla extract
- On a low speed with a hand mixer blend eggs into cheesecake batter just to the point where its evenly combined. Be sure to scrape the sides to make sure there are no lumps
- Place in oven still at 325°F for 40-60 minutes. Do your first check at 40 minutes due to wide oven ranges this is the safest check point. If edges are brown and middle is slightly jiggly you can pull it out. If the entire top is golden pull it out as well.
- On a oven cooling rack allow it to cool fully. After completely cool cover then place in refriderator for a minumum of 4 hours or overnight. Remove then finally you can serve be sure to place topping before serving.
Strawberry Mix
- Cut up strawberries in big pieces not too small
- Mix sweetener and xanthan gum together. This eliminates any potential lumps that can be caused.
- In a pot, add strawberries on medium heat. Continue mixing around, no need to add water. Strawberries will begin releasing water. Once simmering, allow to simmer for at least 3 minutes. After 3 minutes, add sweetener blend and mix around. Turn off heat once blended in and continue mixing until it gets noticeably thicker. As it sits, the cooler it gets the thicker it will become. You may need to heat it up a little before adding to cheesecake.
Video
Notes
Helpful Recipe Tips
- Cut strawberries in a large way in order to have some big chunks.
- Do I need a water bath? I didn't use a water bath but it can help if you're worried. I don't use that method but I'm not against it. Cover the bottom of the springform pan and place in a shallow pan of warm water while baking. That's the difference. But, do not open the oven constantly causing the temp to go up and down too drastically.
- When to check the cheesecake for doneness? Start checking at exactly the 40 minute mark. If you see edges starting to brown with a little jiggle it's either done or almost done so nothing over another 10 minutes. If the entire top is a golden brown pull it out right then.
- Room temperature ingredients only! This makes a difference in any baked dessert but this one it's more important.
- Powdered sweetener only, my go to is Allumonk it's very versatile and no aftertaste!
Nutrition
Nutrition Facts
Keto Strawberry Cheesecake
Amount Per Serving (1 slice)
Calories 172.7
Calories from Fat 145
% Daily Value*
Fat 16.1g25%
Saturated Fat 7.4g46%
Trans Fat 0.4g
Cholesterol 56.7mg19%
Sodium 133.8mg6%
Carbohydrates 3.7g1%
Fiber 1.1g5%
Sugar 2g2%
Protein 4.8g10%
* Percent Daily Values are based on a 2000 calorie diet.
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