This rich and creamy keto strawberry cheesecake is made with a low carb crust and layered with a sugar free strawberry puree. Because it is so thick and filling, a small slice will satisfy all your cheesecake cravings!

keto strawberry cheesecake on white plate with fork and on a cake stand

Why this recipe is just so good....

Cheesecake is the perfect sugar free, keto dessert since it is so low carb and easy to make.
You can portion out the servings, wrap it well and freeze for up to 3 months, although I doubt it will last that long!
You can easily use fresh or frozen strawberries in this recipe. They both taste equally delicious in the puree'.

Main Ingredients for this recipe:

cream cheese, vanilla, sour cream, powdered sugar substitute, eggs

Large eggs, room temperature
full fat cream cheese, room temperature
vanilla extract, salt
Monkfruit or Swerve powdered sugar substitute
full fat sour cream

How to make a low carb crust?

Preheat oven to 350°F.
Spray pan with nonstick baking spray
Combine melted butter, flour, sweetener and cinnamon to form a dough.
Press down onto the bottom of pan. Make sure it is spread evenly.
Prick the bottom with the tines of a fork in a few places of crust to prevent bubbles in cooked crust.
Bake for 8-10 minutes until golden brown.
Let cool while making filling.

How to make keto strawberry cheesecake?

The ingredients for the puree' are:

Make the puree' by placing defrosted strawberries in food processor or blender and blending until liquid. Add the sugar substitute and mix well.
Taste for sweetness, add a bit more if needed.
If you want less seeds in your puree', strain through a fine mesh sieve.

Step by Step Directions for filling

Blend the softened cream cheese in a mixer gradually adding the powdered sugar substitute. Beat until fluffy.
Mix in the vanilla, salt and sour cream.
Hand mix in the eggs and stir to fully combine into the batter.
Pour half of the cheescake batter into pan.

Drop small spoonfuls of puree' and lightly swirl with a thin knife.
Pour the remaining cheesecake into the pan.
Add some more puree' and swirl.
You can also save some puree' for a topping after cheesecake is baked.

keto strawberry cheesecake swirled in a springform pan

Boil water and pour into an ovensafe casserole and place on bottom floor of oven.
Put cheesecake pan on rack right above the steaming water which serves to add humidity in the oven. This will also ensure an even baking temperature to help prevent cracks in cheesecake.
Bake for about an hour or until edges are set but center and outer center is still jiggly.
Turn off oven, crack the door slightly and leave cheesecake for another hour to cool down slowly.
Refrigerate for a few hours or overnight before serving.

keto strawberry cheesecake on a white cake platter

Baking Tips:

Always use room temperature dairy for cheesecakes. This will help ensure a smooth batter. Also use full fat dairy when following a keto diet. This article has more information on the best cheeses to eat on keto.
Hand mixing in the eggs after the batter has been mixed will help to prevent too much air beaten into the cheesecake batter. Doing so may also help prevent cracks in baked cheesecake.
By turning off the oven when the centers of cheesecake are still jiggly, you will allow the cheeseake to slowly finish baking, without overbaking.
The water at the bottom of the oven also helps create a moist environment for the cheesecake to bake.
Some recipes will recommend that you should tightly crimp aluminum foil around the bottom and edges of the cheesecake. Then place the wrapped pan directly in a casserole/dish of approximately 1" of water to bake.
I have found success with and without the direct water bath. But also, had a mishap or two with water seeping into the pan so I choose not to do so anymore. I'll take my chances with cracking. It definitely does not affect the flavor!
To serve the cheesecake, add additional puree' and strawberries on top. Keto whipped cream would be a delicious topping as well.

slice of cheesecake with strawberry puree' on white plate with fork

Keto Strawberry Cheesecake

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Author: Deb
Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 2 hours 45 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Oven
Cuisine: American

Print Recipe

Description

This decadent keto strawberry cheesecake is so rich and creamy, it is hard to believe it is a low carb dessert. It's made with a low carb crust and layered with a sugar free strawberry puree'.

Ingredients

Units Scale

Crust:
1 ½ cups almond flour, sifted
3 TB. Swerve or other sugar substitute
4 TB. melted butter
½ tsp. cinnamon
Filling:
4 (8 oz.) bricks of full fat cream cheese, room temperature
8 oz. full fat sour cream, room temperature
4 large eggs, room temperature
¼ tsp. salt
2 tsp. vanilla
1 cup frozen unsweetened strawberries, defrosted
3 TB. granulated sugar substitute

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Instructions

Preheat oven to 350°F.
Spray a 9" springform pan with non-stick baking springform pan.
Make crust. Combine crust ingredients, stirring well. Press the dough into bottom of pan so it covers the bottom evenly. Lightly poke a few small holes in crust with a fork to prevent bubbles.
Bake for approximately 8-10 minutes until the crust is light brown. Remove from oven and let cool while making the filling and puree.
Make puree'. Pour defrosted strawberries into a blender or food processor and blend until smooth. Add the sugar substitute and blend to combine. Taste for sweetness, add a bit more as needed.
If you'd like to remove some of the seeds, you can strain the puree through a fine sieve. Set aside.
Make filling:
Blend softened cream cheese in a stand mixer, adding in the sugar substitute until fully combined.
Add the sour cream, salt and vanilla. Mix everything together until light and fluffy.
Remove bowl from mixer and stir the eggs in by hand and mix in completely.
Pour half batter into pan. Drop spoonfuls of puree' onto batter and swirl with a thin knife.'
Pour remaining batter on top and add more dollops to swirl. You can also save some to pour on top of baked cheesecake.
Boil water and pour about an inch into a large oven-safe bowl or casserole. Place on bottom level of oven.
Place pan of cheesecake on bottom rack of oven, above the steaming water.
Bake about 1 hour or until outer edges are set but center and outer center is still jiggly.
Turn off oven, crack the door and let cheesecake cool down slowly for another hour.
Remove from oven. Cover and cool overnight in refrigerator.
Slide a thin butter knife or spatula around the outer edge of cheesecake. Undo the hinge and remove.
To serve: you can spoon more puree' over the top, decorate with strawberries or add whipped cream.

Notes

If you want to lower the carbs, have a smaller slice of cheesecake. This recipe has (4) blocks of cream cheese and I estimated 12 healthy portions. It could easily serve 16. So you may choose what you feel is best for your macros.
Always use room temperature dairy for cheesecakes.
Don't beat the eggs with the cream cheese. Mix them in by hand to avoid too much air being incorporated into the batter.
Use a water bath below the cheesecake. Or try tightly wrapping the pan with aluminum foil and letting the pan sit in about 1 inch of water in a larger casserole or dish.
Turn oven off when center of cheesecake is still jiggly and let it cool down slowly in the oven with door cracked open a few inches.