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Keto Strawberry Cheesecake


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  • Author: khaoula belabess
  • Total Time: 4 hours 20 minutes
  • Yield: 8 serving 1x
  • Diet: Gluten Free

Description

This Keto Strawberry Cheesecake is a creamy, low-carb dessert featuring a delicious strawberry twist. Perfect for satisfying your sweet tooth while staying keto-friendly!


Ingredients

Scale
  • 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:
    • Preheat your oven to 350°F (175°C).
    • In a medium bowl, mix the almond flour, erythritol, melted butter, and vanilla extract until combined.
    • Press the mixture into the bottom of a 9-inch springform pan, making sure it’s evenly packed.
    • Bake for 10-12 minutes, or until lightly golden. Remove from the oven and let it cool completely.
  • Prepare the Cheesecake Filling:
    • In a large bowl, beat the softened cream cheese until smooth and creamy.
    • Add the erythritol and vanilla extract, and continue to beat until well combined.
    • In a separate bowl, whip the heavy cream until stiff peaks form.
    • Gently fold the whipped cream into the cream cheese mixture until fully combined.
    • Fold in the pureed strawberries, then add the chopped strawberries and mix until evenly distributed.
  • Assemble the Cheesecake:
    • Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
    • Refrigerate for at least 4 hours, or until set and firm.
  • Prepare the Strawberry Topping:
    • In a small saucepan, combine the 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.
    • Let the topping cool to room temperature before spreading it over the chilled cheesecake.
  • Serve:
    • Carefully remove the cheesecake from the springform pan.
    • Spread the strawberry topping evenly over the cheesecake before serving.
    • Optionally, garnish with additional fresh strawberries or mint leaves.
    • Store leftovers in an airtight container in the refrigerator for up to 1 week.

Notes

  • This cheesecake is gluten-free and low-carb, making it suitable for those on a ketogenic diet.
  • You can adjust the sweetness of the filling and topping according to your taste.
  • Prep Time: 20 minutes
  • Cook Time: 4 hour
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: Keto, American

Nutrition

  • Serving Size: 1 slice
  • Calories: 298
  • Sugar: 4g
  • Sodium: 120mg
  • Fat: 26g
  • Saturated Fat: 5g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 70mg