Keto Strawberry Cheesecake | The Best Low Carb Strawberry Cheesecake For Keto

This keto strawberry cheesecake is so thick, smooth, and creamy. And the sweet topping made with fresh strawberries makes each bite melt in your mouth. Everyone who tries this keto cheesecake just loves it, and no one believes it is actually low carb! 

THE BEST KETO STRAWBERRY CHEESECAKE

If you've missed eating strawberries on keto, this recipe is a total life-saver. 

Seriously, this keto strawberry cheesecake recipe is the best way to enjoy strawberries while still keeping it low carb - each decadent slice only has 5 NET CARBS! 

And the crust is so buttery and perfectly tender, and the filling is so deliciously smooth and creamy, it takes some convincing for people to believe this is a low carb strawberry cheesecake.

My family absolutely loves this recipe, and it has become a staple at our get-togethers. 

I think your family will love this too, and you're going to love how easy it is to make. All this recipe takes is about 10 minutes of prep, and then you just have to wait patiently for the cheesecake to bake.

INGREDIENTS FOR THIS KETO CHEESECAKE

Another reason to love this recipe is that it uses just a few super basic keto ingredients. And you probably have all of them on hand and will just have to pick up some strawberries. 

Anyways, here is what you'll need for the crust: 

• 2 Cups almond flour
• 8 Tbsp butter, melted

For the filling:

• 2 Cups cream cheese, room temperature
• ½ Cup sour cream
• 3 eggs
• 1 Teaspoon vanilla extract
• ¼ Cup Confectioners Swerve

And for the strawberry topping:

• 2 Tbsp Granular Swerve
• 1 Cup strawberries
• ¼ Cup water

If you have to pick up any of these ingredients, make sure to stock up - you can put most of them to good use by making these keto bagels and this keto banana bread next! 

Oh, and if you don't like strawberries or want to make this recipe again with different fruit, you can use blueberries, raspberries, or blackberries, and this cheesecake will turn out just as amazing. 

Now, before we get baking, let's go over a few of the ingredients.

KETO FLOURS TO USE AND AVOID

As you probably noticed, we will be using almond flour to make this keto cheesecake crust. The almond flour and butter combine to create a crunchy yet tender crust with a smooth buttery flavor. 

But if you are allergic to almonds or want some other flour options, you can use an equal amount of walnut flour or sunflower seed flour in its place - both will work just as well to make the crust.

With that said, you'll want to avoid using coconut flour. Coconut flour is very absorbent and will cause this crust to turn out dry and fall apart. 

SWEETENING THIS KETO CHEESECAKE

The strawberries will add a little natural sweetness to this cheesecake, but we will be adding a touch more in a sugar-free way.

And to do this, I used Confectioners Swerve for the filling and Granular Swerve for the topping. Both have the same amount of sweetness as regular sugar but with 0 calories and no sugar! 

Another sweetener you can use that is the same as Swerve is Lakanto's Powdered Monkfruit Sweetener and regular Monkfruit Sweetener. 

Either one of these options will add an ideal amount of sweetness without adding any sugar to this delicious cheesecake.

HOW TO MAKE KETO STRAWBERRY CHEESECAKE

The process of making this cheesecake is super simple!

Honestly, the only hard part is waiting for the cheesecake to bake and fighting off the cravings. 

So, gather your ingredients, put on your apron, and let's make some cheesecake! 

STEP 1: MAKING THE CRUST

The first thing you will do is preheat your oven to 350°F (177°C). Make sure your oven rack is in the middle of your oven, so everything cooks evenly. 

Next, put your crust ingredients in a medium-sized bowl and mix until the almond flour and melted butter are well combined and a dough forms.

Once combined, coat the bottom and sides of a 7-inch springform pan with baking spray and put the dough into the pan. Use your fingers or a spatula to evenly press the dough into the bottom of the pan and against the sides.   

Bake your crust for about 10 minutes until it is slightly golden brown. Be sure to keep an eye on it to make sure the crust doesn't get too brown around the edges.

STEP 2: MAKING THE FILLING 

While the crust is baking, you can make the filling.

First, add your cream cheese to a large bowl and whisk it up until it is smooth.

Then add in your sour cream, eggs, vanilla extract, and confectioners swerve. Whisk all of these ingredients together until they are fully incorporated and you have a smooth filling. 

STEP 3: BAKING THE CHEESECAKE

By now, your crust should be ready to go!

The first thing you will do is pour the filling on top of the crust and make sure you evenly distribute it in the pan. I like to use an icing spatula to help me smooth out the filling. 

After you add the filling, bake your cheesecake for about 1 hour. You will know it is done when the edges are set, but the middle still slightly jiggles when you move the pan. 

Once your cheesecake is done, take it out of the oven and let it cool to room temperature. 

STEP 4: MAKING THE STRAWBERRY SYRUP 

While your cheesecake is cooling, you can make the strawberry syrup to top it off. 

Start by slicing your strawberries in half, and set half of them aside.

Put a small saucepan over low heat, and add in the other half of the strawberries, water, and granular swerve. Cook for a couple of minutes until the strawberries become tender. 

Next, pour everything from the saucepan into a blender, and blend until a liquid strawberry sauce forms.

STEP 5: FINISHING YOUR CHEESECAKE

Once your cheesecake reaches room temperature, place the half of the strawberries you set aside earlier on top.

Then drizzle the strawberry sauce over the cheesecake, and if you want, you can save some to put on each individual slice. 

Cut your cheesecake into slices, serve, and enjoy!

STORING YOUR KETO CHEESECAKE

If you plan on serving this cheesecake to guests, odds are you won't have any leftovers.

But if you are just treating your family to this delicious dessert and have a few slices left, you can store them in the fridge for up to 5 days. 

You can either leave the slices in the pan and cover it tightly with plastic wrap, or transfer them to an airtight container.

And if you want to keep your cheesecake longer, you can store it in an airtight container in the freezer for up to 6 months. Just make sure to thaw the cheesecake in the fridge before eating.

NUTRITIONAL INFORMATION

This recipe makes 10 slices of indulgent cheesecake. And each slice has just 5 NET CARBS! 

As for the rest of the macros,1 slice has:

• 415 Calories
• 37g Fat
• 7.7g Carbs
• 2.7g Fiber
• 5g NET CARBS
• 12.1g Protein 

This strawberry keto cheesecake is just too good not to share, so treat some of your friends and family to some of this deliciousness. 

I guarantee they will love it, and no one will be able to tell it's actually low carb!

Anyway, I hope you like this keto strawberry cheesecake recipe as much as I do. If you make it, leave a comment below and let me know what you think!

MORE KETO DESSERT RECIPES

Now, this cheesecake definitely takes the cake when it comes to keto desserts. But I have a few more that I think you'll really enjoy.

Check these recipes out:

• Keto Brownies
• Keto Chocolate Cake
• Keto Vanilla Cupcakes
• Keto Lemon Pound Cake
• Keto Lemon Bars 

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