clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
keto strawberry cheesecake on white plate and cake stand with strawberry puree' in white bowl

Keto Strawberry Cheesecake

  • Author: Deb
  • Prep Time: 45 minutes
  • Cook Time: 1 hour
  • Total Time: 2 hours 45 minutes
  • Yield: 12 servings 1x


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’.


  • Crust:
  • 1  1/2 cups almond flour, sifted
  • 3 TB. Swerve or other sugar substitute
  • 4 TB. melted butter
  • 1/2 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
  • 1/4 tsp. salt
  • 2 tsp. vanilla
  • 1 cup  frozen unsweetened strawberries, defrosted
  • 3 TB. granulated sugar substitute


  1. Preheat oven to 350°F.
  2. Spray a 9″ springform pan with non-stick baking springform pan.
  3. 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.
  4. Bake for approximately 8-10 minutes until the crust is light brown.  Remove from oven and let cool while making the filling and puree.
  5. 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.  
  6. If you’d like to remove some of the seeds, you can strain the puree through a fine sieve.  Set aside.
  7. Make filling:
  8. Blend softened cream cheese in a stand mixer, adding in the sugar substitute until fully combined.
  9. Add the sour cream, salt and vanilla.  Mix everything together until light and fluffy.
  10. Remove bowl from mixer and stir the eggs in by hand and mix in completely.
  11. Pour half batter into pan.  Drop spoonfuls of puree’ onto batter and swirl with a thin knife.’
  12. Pour remaining batter on top and add more dollops to swirl. You can also save some to pour on top of baked cheesecake.
  13. Boil water and pour about an inch into a large oven-safe bowl or casserole.  Place on bottom level of oven.
  14. Place pan of cheesecake on bottom rack of oven, above the steaming water.
  15. Bake about 1 hour or until outer edges are set but center and outer center is still jiggly.
  16. Turn off oven, crack the door and let cheesecake cool down slowly for another hour.
  17. Remove from oven.  Cover and cool overnight in refrigerator.  
  18. Slide a thin butter knife or spatula around the outer edge of cheesecake.  Undo the hinge and remove.
  19. To serve:  you can spoon more puree’ over the top, decorate with strawberries or add whipped cream.



  • 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.
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Keywords: Keto Strawberry Cheesecake