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