Introduction
This Keto Strawberry Cheesecake offers the perfect balance of rich, creamy filling and a simple, buttery crust without the carbs. It features a vibrant fresh strawberry topping that adds a burst of natural flavor and color. You’ll love how it satisfies your cheesecake craving while keeping you firmly on track with your low-carb lifestyle.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Servings: 12
Ingredients
- 1.5 cups almond flour (or almond meal)
- 4 tbsp salted butter (melted)
- 2 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes) ()
- 16 oz cream cheese
- 1/2 cup sour cream
- 3 eggs
- 2 tsp vanilla
- 3/4 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes) ()
- 1 cup strawberries (hulled)
- 1 cup strawberries (sliced)
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan or line it with parchment paper.
- Make the crust: In a medium bowl, combine the almond flour, melted butter, and 2 tablespoons of sweetener. Mix until it resembles wet sand. Press this mixture firmly and evenly into the bottom of the prepared pan.
- Prepare the filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the sour cream, eggs, vanilla, and the 3/4 cup of sweetener. Beat on medium speed until everything is fully combined and the mixture is smooth, scraping down the sides of the bowl as needed.
- Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
- Bake for 55-65 minutes, or until the edges are set and the center only has a slight wobble when the pan is gently shaken. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This helps prevent cracking.
- While the cheesecake cools, make the strawberry topping. Purée the 1 cup of hulled strawberries in a blender or food processor until smooth.
- Once the cheesecake has cooled in the oven, remove it and run a thin knife around the edge to loosen it from the pan. Chill in the refrigerator for at least 4 hours, or preferably overnight.
- Before serving, arrange the 1 cup of sliced strawberries over the top of the chilled cheesecake. Drizzle with the strawberry purée.
Variations
- Chocolate Swirl: Before baking, drizzle 2-3 tablespoons of melted, unsweetened dark chocolate over the filling and gently swirl with a knife.
- Mixed Berry Topping: Use the same method but substitute the strawberry purée and slices with a mix of raspberries, blackberries, and blueberries.
- Cheesecake Bars: Press the crust into an 8×8 inch baking dish and proceed with the recipe. Slice into bars once fully chilled.
- Layered Presentation: Serve individual slices with the strawberry purée and fresh slices arranged elegantly on the side.
Tips for Success
- Ensure all your refrigerated ingredients (cream cheese, sour cream, eggs) are at room temperature before mixing to achieve a perfectly smooth filling with no lumps.
- For clean slices, dip your knife in hot water and wipe it dry between each cut.
- If your strawberries are not very sweet, you can add a teaspoon or two of your chosen sweetener to the purée, though it’s not required.
Storage & Reheating
Store the cheesecake covered in the refrigerator for up to 5 days. It does not need to be reheated and is best served cold. The strawberry topping is best added just before serving to maintain freshness.
FAQ
Can I use a different sweetener?
Yes, you can use any granulated, low-carb sweetener that measures like sugar, such as erythritol, monk fruit, or allulose. Be sure to check the conversion chart if your brand is much sweeter.
My filling is lumpy. What happened?
This is almost always because the cream cheese was too cold. Make sure it is fully softened to room temperature before beating.
Can I make this dairy-free?
This specific recipe is not designed to be dairy-free, as the cream cheese and sour cream are core ingredients. Substitutions would significantly alter the texture and flavor.
Why did my cheesecake crack?
Cracking is usually caused by over-mixing (which incorporates too much air), a sudden temperature change, or over-baking. Following the cooling method in the oven helps tremendously.
Do I have to use a springform pan?
It is highly recommended for easy removal. If you only have a regular cake pan, line it thoroughly with parchment paper with overhanging edges to lift the cheesecake out.
Can I freeze this cheesecake?
Yes, you can freeze it for up to 2 months. Freeze the cheesecake (without the fresh strawberry topping) on a tray until solid, then wrap tightly in plastic and foil. Thaw overnight in the refrigerator before adding the topping and serving.