Deliciously creamy keto strawberry cheesecake has a low carb almond flour crust with a bright sugar-free strawberry topping. It may just be a little bit of heaven to your tastebuds.
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Cheesecake! What does it mean to you? Other than cause your taste buds to start watering.
I love it when a certain food brings back memories.
When I was in college, after every semester my aunt and I would go out to dinner. It became a tradition to then order a celebratory piece of cheesecake. We talked about anything and everything and savored the cheesecake.
I look back on that now and realize how lucky I was to have such a supporter and confidant. It was huge for me at that time to know a special person was rooting me on.
And it all comes back to me…with a piece of cheesecake.
While I think you’ll love my super helpful tips and fun stories, I also realize we are sometimes pressed for time and just need a good recipe!
Scroll down to the bottom of the page for the printable recipe to make it NOW or PIN it here for later!
Cheesecake will always taste like love.
– Shonda Rhimes
Different types of cheesecake
There are all different kinds of cheesecake, but here are some of the main ones.
New York Style Cheesecake
A New York cheesecake. Do you know there are all sorts of cheesecake recipes calling themselves New York-style cheesecakes, but they’re topped with sauces and flavorings?
Any New Yorker will tell you they’re definitely not a true New York cheesecake! Well, and actually they’ll probably say if it’s not made in New York, it’s not really a New York cheesecake. But anyway…
Most of the sources I’ve asked (or looked up online) claim Arnold Reuben made the first New York cheesecake recipe or at least made it famous.
He owned the well-known Turf Restaurant at 49th and Broadway in New York City. Alongside the illustrious Reuben sandwich, he put the New York cheesecake on his menu. Boom! Instant win.
Generally, it’s a rich, dense cheesecake without any extra toppings or fillings. It’s known for its delicious simplicity, a cream cheese base with sour cream or heavy cream. Some say the sour cream helps to keep it creamy as it’s traditionally frozen and served.
I’ve always thought of New York cheesecake as a rich, firm cheesecake.
Traditional Cheesecake
Next, if you say traditional cheesecake, you’ll get a lot of opinions. Really, I’m lumping a lot into the traditional cheesecake label. There’s the California cheesecake, apple crumb cheesecake, white chocolate raspberry cheesecake, etc. You get the picture.
This category is for the softer cheesecakes, often with extra toppings, fillings, and crusts.
I have to say this is my favorite cheesecake category and the one in which I’d put this keto strawberry cheesecake recipe. It’s silky and creamy and has a prominent strawberry topping.
Cheesecake made with cheeses other than cream cheese
There are many other cheesecakes made with cheeses that are not cream cheese. In France, for example, you’ll find cheesecakes made out of brie, camembert, mascarpone, and others.
Of course, you’ll also see mascarpone cheesecakes in Italy. Another one of my favorite desserts ever is a traditional Tiramisu, but that’s for another time.
Another popular cheese to use in a cheesecake is ricotta cheese. Certainly, these can be flavorful dessert choices.
Japanese Cheesecake
Personally, I’ve never had a Japanese cheesecake, but have been told good things about them.
A Japanese cheesecake is less sweet, lighter, and with less cream cheese than the traditional or New York style cheesecake.
Also called a “cotton cheesecake”, egg whites or cream are whipped up to make it light and airy. Therefore, it has fewer calories and creates a very different experience in your mouth than the other types of cheesecake.
🍽 Equipment
To make keto strawberry cheesecake you’ll need
- medium or large-sized bowl
- a spatula
- saucepan
- spoon or potato masher
- a fork or pastry cutter
- measuring cups and spoons
- hand-held or standing mixer
- a 9 or 10-inch springform pan
- heavy-duty aluminum foil (optional)
- large roasting pan (optional)
Because you don’t live near a bakery doesn’t mean you have to go without cheesecake.
– Hedy Lamarr
🥘 Ingredients in keto cheesecake
Almond Flour Crust
- 1 ½ cups finely ground almond flour
- ¼ cup powdered sweetener (such as Swerve Confectioner’s)
- 4 tbsp melted butter
Keto Filling
- 20 oz cream cheese
- ¾ cup powdered sweetener (such as Swerve Confectioner’s)
- 3 large eggs
- 3 egg yolks
- 1 tbsp vanilla extract
- 1 ½ tbsp lemon juice
Sugar-Free Strawberry Filling
- 16 oz fresh or frozen strawberries
- ¼ cup powdered sweetener (such as Swerve Confectioners)
- 1 tbsp lemon juice
- ½ tbsp gelatin (good quality grass-fed), omit if sauce preferred instead of gel layer
🔪 Instructions
How to make low carb strawberry cheesecake
When you look at the recipe it may sound more difficult than it actually is. Once you break it down in layers, it’s pretty step by step. It’s silky smooth and oh so worth it!
Gluten-free almond flour crust
First of all, let’s begin with the crust. Get out all the ingredients, and whisk together the almond flour and powdered sweetener in a medium bowl.
Next, add in the melted butter and mix it all together with a pastry cutter or fork to make coarse crumbs. Then press the mixture evenly into the bottom of a 9-inch springform pan using your hands or the back of a large spoon or bottom of a glass.
Now put the pan in the refrigerator to set. I’ve tried baking the crust, or not chilling it, but found chilling it to be the best method. In chilling and setting it, the crust does not tend to stick to the pan when you’re ready to serve.
Keto strawberry cheesecake filling
Second layer, it’s time for the cheesecake filling.
First, preheat the oven to 350 degrees Fahrenheit. Then beat the cream cheese in a mixer gently until smooth. Once mixed and it has no lumps, add in the sweetener and mix until combined.
Next, one at a time beat in the eggs and egg yolks, then lastly the vanilla and lemon juice.
💭 Top tip
What is a water bath?
Most cheesecakes are traditionally baked in the oven in a water bath or bain-marie.
Basically, this just means the springform pan with the cheesecake is placed in the oven in a roasting pan full of hot to boiling water.
That means the sides of the cheesecake are cooked in hot water. Also, it makes the air in the oven more humid.
While I say it is optional, it really does make the cheesecake super creamy and the perfect texture when cooked. I highly recommend it for an amazing cheesecake.
So, for our purposes, heat a tea kettle full of water on the stove. While that begins to heat and then boil, cover the outside of a 9 or 10-inch springform pan with two layers of heavy aluminum foil.
In my photo, you’ll see I used parchment paper as the first layer because my aluminum foil was not wide enough. You’ll want to cover the entire bottom and sides of the springform pan to make it water-tight.
⏲️ Baking time
How to bake the keto strawberry cheesecake
Next, I like to place it in a large roasting or even a large cake pan before pouring in the cheesecake mixture. Then, pour the cream cheese filling into the chilled base and spread it evenly around the springform pan.
Now put the entire thing in the oven but leave the door open. Only now pour the boiling water into the roasting pan to surround the springform pan.
After that, close the oven and bake the cheesecake for 35-40 minutes or until it’s set yet still with a wobble in the middle.
Do not overbake or you’ll lose the creaminess and end up with a curdled cheesecake, and we don’t want that!
Let it cool for 10-15 minutes then remove from the water bath. Put it in the refrigerator for at least two hours to chill before pouring on the strawberry topping.
🍓 Sugar-Free Strawberry Topping
Now it’s time for the topping!
First off, heat 16 ounces of organic strawberries in a saucepan on medium-high heat with 1 tablespoon of water.
Next, smash up the berries with a potato masher or the back of a spoon to your desired consistency. That just means to decide if you want large or small berry pieces in your topping.
Once the mixture begins to boil, whisk in the lemon juice and sweetener and lower the heat to a simmer.
Simmer the mixture for about 5 minutes.
Now you have a decision to make. Do you want a strawberry sauce that’s runny or do you want it in a gel that will stay in place on top of the cheesecake?
Personally, I like the gelled form because it’s easier for me when it’s already on top and ready to serve when I need it.
Therefore, if you do want it to gel, sprinkle half a tablespoon of gelatin powder evenly over the sauce and whisk in briskly. Be sure to choose a quality grass-fed gelatin such as Great Lakes Unflavored Gelatin.
On the other hand, if you prefer a more liquid strawberry sauce to drip down the side, simply omit the gelatin.
Top the keto strawberry cheesecake
Remove the pan from the heat and let the strawberry topping cool to room temperature.
Evenly pour the strawberry sauce over the cheesecake and return it to the refrigerator to set for at least another hour or preferably overnight.
Lastly, unmold from the springform pan and serve to delighted keto friends and family. Garnish with extra half strawberries if you wish.
The keto strawberry cheesecake should keep about a week in the refrigerator or up to a month in the freezer.
🍰 Favorite kinds of cheesecake keto
What are your favorite flavorings for cheesecake? To be honest, you really can’t go wrong although I haven’t experimented with savory cheesecakes much.
Strawberry is a great fresh summer flavor with cheesecake and one of my favorites. At Christmas I like a white chocolate ginger, and anytime white chocolate raspberry cheesecake is pretty fabulous. I’ll have to work on giving those a keto makeover.
What about you? What are your favorite cheesecake flavors? I’d love for you to put them in the comments!
Enjoy!
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🥣 More favorite keto recipes
- Creamy Keto Italian Sausage Soup
- Keto Turkey Meatloaf
- Keto Jambalaya
- Best Ever Keto Spice Cake
- Keto Blackberry Cobbler
Creamy Keto Strawberry Cheesecake
Deliciously creamy keto strawberry cheesecake has a low carb almond flour crust with a sugar-free strawberry topping. It may just be a little bit of heaven to your tastebuds.
Ingredients
Almond Flour Crust
- 1 ½ cups finely ground almond flour
- ¼ cup powdered sweetener (such as Swerve Confectioner's)
- 4 tbsp melted butter
Keto Filling
- 20 oz cream cheese
- ¾ cup powdered sweetener (such as Swerve Confectioner's)
- 3 large eggs
- 3 egg yolks
- 1 tbsp vanilla extract
- 1 ½ tbsp lemon juice
Sugar-Free Strawberry Topping
- 16 oz fresh or frozen strawberries
- ¼ cup powdered sweetener (such as Swerve Confectioner's)
- 1 tbsp lemon juice
- ½ tbsp gelatin (good quality grass-fed), omit if sauce preferred instead of gel layer
Instructions
Almond Flour Crust
- Whisk together the almond flour and powdered sweetener.
- Add in the melted butter and mix with a pastry cutter or fork to coarse crumbs. Press the mixture evenly into the bottom of a 9-inch springform pan using hands or the back of a large spoon.
- Place the pan in the refrigerator to set.
Keto Filling
- Preheat the oven to 350 degrees Fahrenheit.
- Beat the cream cheese in a mixer gently until smooth and add in the sweetener.
- One at a time beat in the eggs and egg yolks, then lastly the vanilla and lemon juice.
- Water bath (optional): Heat a tea kettle of water on the stove. Cover the outside of the springform pan with two layers of heavy aluminum foil. Then place it in a large roasting or another pan.
- Pour the cream cheese filling into the chilled base, and if using the water bath pour the boiling water in the roasting pan surrounding the springform pan.
- Bake the cheesecake for 35-40 minutes or until it's set yet still with a wobble in the middle. Do not overbake. Let it cool for 10-15 minutes then remove from the water bath. Put it in the refrigerator for at least two hours to chill before pouring on the strawberry topping.
Sugar-Free Strawberry Topping
- Heat the strawberries in a saucepan on medium-high heat with 1 tablespoon of water. Smash up the berries with a potato masher or the back of a spoon to desired consistency (large or small berry pieces). Once it begins to boil, add in the lemon juice and sweetener and lower the heat to a simmer.
- Simmer the mixture for about 5 minutes. Then, if using, sprinkle the gelatin powder evenly over the sauce and whisk in briskly.
- Remove from the heat and let cool to room temperature.
- Pour the strawberry sauce over the cheesecake evenly and return to the refrigerate to set for at least another hour or preferably overnight.
- Unmold from the springform pan and serve!
Notes
Nutrition Facts
Servings 12.0 Amount Per Serving Calories 307 Total Fat 28 g Saturated Fat 14 g Monounsaturated Fat 5 g polyunsaturated Fat 2 g Trans Fat 0 g Cholesterol 159 mg Sodium 204 mg Potassium 153 mg Total Carbohydrate 7 g Dietary Fiber 2 g Sugars 4 g Protein 8 g Net Carbohydrate 5 g
Nutrition Information:
Yield: 12 Serving Size: 12 ServingsAmount Per Serving: Calories: 307
*Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.