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keto strawberry cheesecake

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!
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Prep Time 20 mins
Cook Time 1 hr
Refrigerator time 4 hrs
Total Time 5 hrs 20 mins
Course Dessert
Cuisine American
Calories 172.7 kcal


  • 9 inch spring form pan


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


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.


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 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.
Keyword keto strawberry cheesecake
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