Keto Strawberry Cheesecake

Introduction

There’s something truly special about a rich, creamy cheesecake, and this Keto Strawberry Cheesecake hits all the right notes while keeping your carb count in check. As someone who loves desserts but is also mindful of dietary choices, I was thrilled to find a recipe that not only satisfies a sweet tooth but does so without the guilt. My family couldn’t believe it was keto-friendly when they tasted it. The combination of the creamy filling and the fresh strawberry topping is simply divine. It’s been a hit at family gatherings, and I’m excited to share this recipe with you!

Ingredients

For the Crust:

• 1 1/2 cups almond flour
• 1/4 cup granulated erythritol (or your preferred keto sweetener)
• 1/4 cup unsalted butter, melted
• 1/2 teaspoon vanilla extract

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• 1/2 cup granulated erythritol (or your preferred keto sweetener)
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, pureed (about 1/2 cup pureed strawberries + 1/2 cup chopped strawberries for mixing in)

For the Strawberry Topping:

• 1/2 cup fresh strawberries, sliced
• 2 tablespoons granulated erythritol (or your preferred keto sweetener)
• 1 tablespoon lemon juice

Instructions

Prepare the Crust:

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Mix Ingredients: In a medium bowl, combine almond flour, erythritol, melted butter, and vanilla extract. Mix until well combined.
3. Form the Crust: Press the mixture into the bottom of a 9-inch springform pan, ensuring it’s evenly packed.
4. Bake: Bake for 10-12 minutes, or until lightly golden. Remove from the oven and let it cool completely.

Prepare the Cheesecake Filling:

1. Beat Cream Cheese: In a large bowl, beat the softened cream cheese until smooth and creamy.
2. Add Sweetener: Add erythritol and vanilla extract, mixing until well combined.
3. Whip Heavy Cream: In a separate bowl, whip the heavy cream until stiff peaks form.
4. Combine: Gently fold the whipped cream into the cream cheese mixture until fully combined.
5. Add Strawberries: Fold in the pureed strawberries, then add chopped strawberries and mix until evenly distributed.

Assemble the Cheesecake:

1. Pour Filling: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
2. Chill: Refrigerate for at least 4 hours, or until set and firm.

Prepare the Strawberry Topping:

1. Cook Strawberries: In a small saucepan, combine sliced strawberries, erythritol, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the strawberries release their juices and the mixture thickens slightly.
2. Cool Topping: Let the topping cool to room temperature before spreading it over the chilled cheesecake.

Serve:

1. Remove from Pan: Carefully remove the cheesecake from the springform pan.
2. Top and Garnish: Spread the strawberry topping evenly over the cheesecake before serving. Optionally, garnish with additional fresh strawberries or mint leaves.
3. Store: Leftovers can be stored in an airtight container in the refrigerator for up to 1 week.

Nutrition Facts

• Servings: 8
• Calories per serving: Approximately 300
• Total Fat: 28g
• Saturated Fat: 15g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Cholesterol: 90mg
• Sodium: 150mg
• Total Carbohydrates: 10g
• Dietary Fiber: 3g
• Sugars: 2g
• Protein: 6g

Preparation Time

• Prep Time: 20 minutes
• Chill Time: 4 hours
• Total Time: 4 hours 20 minutes

How to Serve

• Slice the cheesecake into wedges and serve on individual plates.
• Top each slice with a dollop of whipped cream for extra indulgence.
• Garnish with fresh mint leaves or additional strawberries for a pop of color.

Additional Tips

1. Use Quality Ingredients: Choose high-quality cream cheese and fresh strawberries for the best flavor.
2. Adjust Sweetness: Taste the filling before chilling; you can adjust the sweetener to your preference.
3. Make Ahead: This cheesecake can be made a day in advance, allowing the flavors to meld beautifully.
4. Serve Chilled: For the best texture, make sure to serve the cheesecake chilled.
5. Springform Pan: Use a springform pan for easy removal and presentation.

Recipe Variations

• Berry Swirl: Add a swirl of blueberry or raspberry puree for a mixed berry flavor.
• Chocolate Drizzle: Drizzle melted dark chocolate over the top for a chocolate-covered strawberry vibe.
• Nut Crust: Substitute half of the almond flour with crushed walnuts or pecans for a different texture.
• Spiced Variation: Add a pinch of cinnamon to the cheesecake filling for a warm spice note.
• No Strawberry: Substitute pureed strawberries with another fruit, like blueberries or mango, for a different flavor profile.

Serving Suggestions

• Pair this cheesecake with a cup of coffee or tea for a delightful dessert experience.
• Serve with a side of fresh fruit salad to complement the flavors.
• Create a dessert platter with keto-friendly cookies and bars alongside the cheesecake for a variety of options.

Freezing and Storage

• Freezing: This cheesecake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil.
• Thawing: To serve, thaw in the refrigerator overnight before slicing and serving.
• Refrigeration: Store any leftovers in an airtight container in the fridge for up to 1 week.

FAQ Section

1. Can I use a different sweetener?

• Yes! You can use any keto-friendly sweetener, like stevia or monk fruit, just adjust to taste.

1. Is this recipe gluten-free?

• Yes, all ingredients used are gluten-free, making this cheesecake suitable for gluten-sensitive individuals.

1. Can I make this dairy-free?

• You can substitute the cream cheese and heavy cream with dairy-free alternatives like cashew cream and coconut cream.

1. How do I know when the cheesecake is set?

• The cheesecake should be firm to the touch and should not jiggle in the center when shaken gently.

1. Can I add a crust to the bottom?

• Yes, you can add a layer of keto-friendly cookies or nut-based crust for added texture.

1. What can I use instead of strawberries?

• Other fruits like blueberries, raspberries, or even lemon curd can be used for variations.

1. How long does this cheesecake last in the fridge?

• It lasts up to a week when stored in an airtight container in the fridge.

1. Can I make this into mini cheesecakes?

• Absolutely! Use a muffin tin and line with cupcake liners for mini cheesecakes.

1. Is the topping necessary?

• The topping adds flavor and presentation, but you can skip it if you prefer a plain cheesecake.

1. Can I use frozen strawberries?
   • Yes, but ensure to thaw and drain excess liquid before pureeing.

Conclusion

This Keto Strawberry Cheesecake is not only a delightful dessert but also a healthier alternative for those following a low-carb lifestyle. With its creamy texture, rich flavor, and fresh strawberry topping, it will surely impress anyone who tries it. Perfect for special occasions or just a sweet treat at home, this cheesecake is bound to become a staple in your dessert rotation. Enjoy making and sharing this delightful dish with friends and family while savoring every bite!

Print