ketoKeto Recipes

Keto Strawberry Cheesecake


For the Crust:

  • 2 cups almond flour
  • 1/4 cup melted butter
  • 1/4 cup powdered erythritol or another keto-friendly sweetener
  • 1 tsp vanilla extract

For the Cheesecake Filling:

  • 24 oz (3 packages) cream cheese, softened
  • 1 cup powdered erythritol or another keto-friendly sweetener
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup heavy cream
  • 1/4 cup sour cream
  • 1 tbsp lemon juice

For the Strawberry Topping:

  • 1 cup strawberries, hulled and chopped
  • 2 tbsp powdered erythritol or another keto-friendly sweetener
  • 1 tsp lemon juice
  • 1 tsp gelatin powder (optional, for thickening)


Preparing the Crust:

  1. Preheat the Oven:
    • Preheat your oven to 325°F (160°C).
  2. Make the Crust:
    • In a medium bowl, mix together the almond flour, melted butter, powdered erythritol, and vanilla extract until well combined.
    • Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
    • Bake for 10-12 minutes, or until the crust is lightly golden. Remove from the oven and let it cool while preparing the filling.

Preparing the Cheesecake Filling:

  1. Make the Filling:
    • In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
    • Add the powdered erythritol and mix until well combined.
    • Add the eggs one at a time, beating well after each addition.
    • Mix in the vanilla extract, heavy cream, sour cream, and lemon juice until the mixture is smooth and creamy.
  2. Bake the Cheesecake:
    • Pour the cheesecake filling over the cooled crust in the springform pan.
    • Smooth the top with a spatula.
    • Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
    • Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour to cool slowly.
    • Remove from the oven and refrigerate for at least 4 hours, or overnight, to fully set.

Preparing the Strawberry Topping:

  1. Make the Topping:
    • In a small saucepan, combine the chopped strawberries, powdered erythritol, and lemon juice.
    • Cook over medium heat, stirring occasionally, until the strawberries release their juices and soften, about 5-7 minutes.
    • If using gelatin for thickening, sprinkle it over the strawberry mixture and stir until dissolved.
    • Remove from heat and let the topping cool to room temperature.

Assembling the Cheesecake:

  1. Top the Cheesecake:
    • Once the cheesecake is fully set and chilled, remove it from the springform pan.
    • Spread the cooled strawberry topping evenly over the top of the cheesecake.


  • Slice and serve the cheesecake chilled. Enjoy your delicious Keto Strawberry Cheesecake!


  • For a smoother texture, ensure all ingredients are at room temperature before mixing.
  • To prevent cracks, avoid overmixing the batter and bake the cheesecake slowly, allowing it to cool gradually.

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