Keto Strawberry Cheesecake Recipe

photo of the low carb keto strawberry cheesecake by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

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5 from 9 votes

Keto Strawberry Cheesecake Recipe

This Keto Strawberry Cheesecake is a delicious healthy option that you can feel good about indulging in!

Prep Time30

Cook Time1

Cooling & Setting1

Total Time1 1 30

Course: Desserts

Cuisine: Cakes

Keyword: cake, cheesecake, healthy, keto, low carb, strawberry

Servings:

Calories: 319kcal

Equipment

Springform pan or a cake pan with a removable bottom
Hand or stand mixer
Rubber spatula
Food processor or blender

Ingredients

For the crust:

2 cup almond flour
3 tbsp erythritol or low-carb sweetener
5 tbsp melted butter

For the cheesecake filling:

24 oz full-fat cream cheese
1.5 cup erythritol or low-carb sweetener
3 large eggs
1 tbsp vanilla extract
1 tbsp lemon juice
1 lb strawberries plus more for topping

Instructions

To make the crust:

Bring the cream cheese and eggs to room temperature.
Stir together 2 cups of almond flour, 3 tablespoons of erythritol, and 5 tablespoons of melted butter. The mixture should be crumbly and clumpy, but not very wet.
Grease a 9” or 8” springform pan or a cake pan with a removable bottom. Then, press the almond flour crust mix into the bottom of it. The crust should be an even layer across the bottom.
Bake the crust at 350° for 10 minutes. Then, allow it to cool.

To make the cheesecake filling:

Use the paddle attachment on a stand mixer, and beat the cream cheese until they are smooth and creamy.
Add in 1 cup of erythritol, and beat it with the cream cheese for a couple of minutes until the mixture is thoroughly combined. Scrape the sides of the bowl with a rubber spatula to be sure that all of the ingredients mixed together.
With the mixer still running, add the 3 eggs one at a time until they are thoroughly mixed in. Add 1 tablespoon of vanilla extract and 1 tablespoon of lemon juice with the last egg.
Place 1 pound of fresh strawberries in a blender or the bowl of a food processor with 1/2 cup of erythritol. Blend until smooth. Strawberries should resemble a smooth puree. There should be about 2 cups total.
Set aside 1/2 cup of the strawberry puree, then pour the rest into the cheesecake mixture. Stir it in until it is thoroughly combined.
Pour the cheesecake mixture into the pan over the almond crust.
Drip the remaining half cup of the strawberries in lines over the top of the cheesecake, and use the tip of a spoon to create swirls over the top.
Wrap the bottom of the cake or springform pan well with aluminum foil so that it comes up several inches around the bottom of the pan. This is to prevent water from getting into the cheesecake when you bake it in a water bath.
Place the foil-wrapped cheesecake pan in a large baking or roasting dish.
Put the dish with the cheesecake in it on the center rack of the oven heated to 350°. Then, pour a few cups of water into the baking dish until there are between 1 and 2 inches of water up the side of the cheesecake pan.
Bake the strawberry cheesecake for 50 minutes to an hour. To check if it is done, shake the pan very gently. The edges of the cheesecake should be pulling away from the pan slightly, and the center will be mostly firm with a slight jiggle in the center. The top should look dry. There may be a few browned spots, but you don’t want the top to be burnt.
Turn off the oven and leave the door open. Leaving the cheesecake in for about an hour so that it cools slowly.
Remove it from the oven after the hour is up and let it sit at room temperature for another hour before covering it well and refrigerating the strawberry cheesecake overnight. It won’t be completely set up and solid until it has been chilled, so try not to cut into it too soon!

Notes

Serves 1 8” or 9” cheesecake or 12-16 slices

Nutrition