Keto Strawberry Cheesecake is the ultimate guilt-free, low-carb dessert! It’s, creamy, sweet, and full of strawberry flavor, making it the perfect comfort food!  

If you are looking for healthier recipes for sweet desserts, check out my recipes for Coconut Cream Tiramisu Individual Trifles, Instant Pot Baked Apples, and Paleo Coconut Crack Bars.

Low Carb Strawberry Cheesecake

Keto Strawberry Cheesecake is an absolute favorite of mine, especially during the spring and summer. It’s kind of become a staple in most of my summer events such as pool parties and backyard BBQ sessions since I always get a lot of requests to make it. 

Keto diet has become extremely popular nowadays as more people are becoming health conscious. Because of that, I try to make more low carb recipes to share with you.

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Making desserts can be quite tricky as you always have to balance sweetness and nutrition. Thankfully, this recipe has become a surefire way to please every guest.

The Keto Strawberry Cheesecake is a surefire way to indulge in delightful sweetness in a healthy way. I am extremely excited to be sharing the recipe for this exceptionally appetizing delicacy.

How to make Keto Strawberry Cheesecake

1. Prep the oven. Preheat to 300 degrees Fahrenheit and make sure that the oven rack is in the middle. 
2. Make the crust. Add almond flour, shredded coconut, granulated sugar, melted butter, cinnamon, and nutmeg in a bowl. Stir until fully combined. 
3. Prep the pan. Outside the pan, wrap the bottom and sides with foil. Spray the insides with baking spray. Get the crust mixture and lay it evenly in the pan for about an inch. Then, refrigerate for 20 minutes.
4. Make the filling. Beat cream cheese until fluffy then and sour cream and mix again. While still beating, add granulated sugar until it turns creamy. Add eggs and two teaspoons of vanilla one at a time. Carefully, add strawberry puree until combined. 
5. Bake. Fill the pan with the filling. Pour hot water into another larger pan. Place the filled pan inside the bigger pan with water. Bake for an hour.
6. Cool down. Turn the oven off when it becomes jiggly in the center. Let it cool down for an hour.
7. Add toppings. Remove the foil and run a knife on the pan’s edges. Let it cool for two more hours in a cooling rack. You can also let it sit overnight for better results. 
8. Serve. Afterward, serve it.

Toppings and Variations:

Cheesecakes are known for being very versatile. You can simply alternate with toppings and some even do a roulette recipe, where each slice has different topping flavors. 

Check out some of these recipes that I made for other toppings and variations:

• No-Bake Mango Cheesecake
• Pecan Pie Cheesecake
• No-Bake Peach Cheesecake

How to store it?

The shelf life of a cheesecake mostly depends on whether it is still fresh or already eaten. Leftovers can last only for up to a week while an unconsumed one can carry on for a month.

If you are storing the leftovers, the problem lies in how to maintain its freshness and moisture. To do so, place the cake in a pan and wrap it with a tight plastic seal or foil, then refrigerate.

For fresh-baked ones, make sure that it is completely cool before transferring them to a fridge or freezer. Make sure to wrap it in aluminum foil or plastic wrap before freezing.

More delicious Low Carb recipes

The keto diet helps everyone satiate their cravings while still maintaining a healthy balance. Take a look at some of my healthiest low-carb recipes to keep your nutrition in check:

• Low Carb Keto Cheesecake
• Keto Pancakes
• Low Carb Cauliflower Rice

Recipe tips

• Invest in high-quality cream cheese. It has the largest effect on quality and taste.
• Avoid over mixing. Try to strive for the balance of just the right fluffy texture without any lumps. 
• Every time you have to add another ingredient in the batter, scrape always.

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5 from 6 reviews

Low-Carb Keto Strawberry Cheesecake

Keto Strawberry Cheesecake is the ultimate guilt-free, low-carb dessert!

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Author: Catalina Castravet Serves: 10 slices
Prep time: 30 minutes Cook time: 1 hour Total time: 1 hr 30 mins

Ingredients

Keto Cheesecake Crust:

•  Baking spray for pan 
• 1 1/2 168 cups g  almond flour 
• 1 1/2 139.5 cups g  unsweetened shredded coconut 
• 1/4 50 cup g  Swerve Granular Sugar 
• 1/2 113.5 cup g  unsalted butter  (melted)
• 1/4 teaspoon  cinnamon 
• 1/8 1/8 teaspoon teaspoon  ground nutmeg 

Keto Cheesecake Filling:

• 1 144 cup g  strawberries  (pureed in the food processor)
• 1 144 cup g  strawberries  (cut into quarters)
• 32 907.19 oz g  cream cheese  (softened to room temperature)
• 8 226.8 oz ml  sour cream  (room temperature)
• 8 226.8 oz ml  heavy cream 
• 1 ¼ 250 cup g  Swerve Granular Sugar 
• 3 3  large eggs 
• 2 2 teaspoons teaspoons  Vanilla extract 

Sugar-Free Berry Sauce:

• 1 1/2 216 cup g  sliced strawberries 
• 1/4 1/4 cup cup  water 
• 1/4 50 cup g  Swerve Granular Sugar 
• 1 1 teaspoon teaspoon  lemon juice 
• 1 1 teaspoon teaspoon  lemon zest 

US Customary Metric

Instructions

1. Preheat oven to 300 degrees Fahrenheit.
2. Adjust the top rack to be positioned in the middle of the oven.

Keto Cheesecake Crust:

1. Wrap the outside of a 10-inch springform pan in a double layer of foil. Covering the bottom and sides of the pan, only from outside. This will prevent the cheesecake from water leaking in.
2. Spray the springform pan inside with baking spray and set aside.
3. Add all the ingredients to a large bowl and stir until fully combined.
4. Press the mixture into the prepared springform pan. Using a measuring cup or your fingers, press the crust and try to line the sides about 1 inch up.
5. Refrigerate for at least 20 minutes.

Keto Cheesecake Filling:

1. Make sure all the ingredients are of room temperature before you begin.
2. In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the cream cheese until light and fluffy on medium-low speed, for about 1 minute. Add sour cream and cream and beat for another minute, stopping to scrape the sides and bottom of the bowl.
3. Add the sweetener and continue beating until well combined and creamy.
4. Add the vanilla, and eggs one at a time and beat after each addition until just combined. Careful not to over-mix. Stop to scrape the sides and bottom of the bowl when mixing.
5. Add the strawberry puree and beat just until combined.
6. Fold in the sliced strawberry pieces with a spatula.
7. Pour cheesecake batter into the prepared crust.

Bake:

1. Set the springform pan in a large roasting pan, that is deep enough to add water to it. Pour HOT water into the roasting pan, about halfway up the sides of the springform pan.
2. Transfer to the preheated oven.
3. Bake for 1 hour to 1 hour 20 minutes, until it only slightly jiggles in the center. I baked my cheesecake for exactly 1 hour and 20 minutes at 300 F.
4. Turn oven off, but leave the cake in the oven with the door slightly opened to cool slowly for an hour.
5. Transfer cake to a cooling rack and take off the foil. Run a butter knife around the edges to prevent the cheesecake from sticking to the sides. Cool for another 2 hours and transfer to the fridge to chill for 5-6 hours or better overnight.

Sugar-Free Berry Sauce:

1. Place a medium saucepan on the stove over medium heat. Add the strawberries.
2. Add water, lemon juice, lemon zest, and the sweetener.
3. Stir and simmer for 4-5 minutes, crushing a few berries.

Serve:

1. Slice cheesecake and serve with the Sugar-Free Berry Sauce and Sugar-Free Whipped Cream on the side.

Nutrition information

Calories: 534 Protein: 15 Fat: 45 Saturated Fat: 25 Cholesterol: 133 Sodium: 558 Potassium: 473 Fiber: 5 Sugar: 11 Vitamin A: 967 Vitamin C: 31 Calcium: 249 Iron: 2 Carbohydrates: 11

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