Delicious Keto Strawberry Cheesecake

I used to think cheesecake was off-limits when I started eating keto. All that sugar in a regular cheesecake? Not happening. But then I realized the base of cheesecake is already pretty low-carb—it’s mostly cream cheese and eggs.

The secret is swapping out the graham cracker crust for almond flour and using a good powdered sweetener instead of sugar. Once you make those switches, you’ve got yourself a dessert that tastes just like the real thing. And when you top it with fresh strawberries? Nobody at your table will guess it’s keto-friendly.

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What Kind of Cream Cheese Should I Use?

For this keto cheesecake, you’ll want to use full-fat brick-style cream cheese, not the spreadable kind that comes in a tub. The brick cream cheese has a firmer texture that’s perfect for achieving that classic, dense cheesecake consistency we’re going for. Make sure to let your cream cheese sit out at room temperature for at least 30 minutes before you start – this is really important because cold cream cheese will give you lumps in your batter. If you’re in a pinch and forgot to take it out early, you can soften it in the microwave for about 15 seconds at a time, but be careful not to melt it.

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Options for Substitutions

This keto cheesecake is pretty adaptable, so here are some swaps you can make:

• Almond flour: You can use regular almond flour instead of blanched if that’s what you have. The crust will just have a slightly darker color and nuttier taste. You could also try a mix of almond flour and coconut flour (use 1 3/4 cups almond flour and 1/4 cup coconut flour).
• Monk fruit sweetener: If you don’t have monk fruit allulose blend, erythritol-based sweeteners work fine. Just keep in mind they might have a slight cooling aftertaste. For the powdered version, you can make your own by blending granulated sweetener in a coffee grinder.
• Cream cheese: Make sure your cream cheese is full-fat for the best texture. Don’t substitute with low-fat or Neufchatel cheese, as they contain too much moisture and will make your cheesecake watery.
• Strawberries: Fresh strawberries are best here, but if you’re in a pinch, you can use thawed frozen strawberries. Just drain them really well and pat dry with paper towels to remove excess moisture.
• Sugar-free strawberry jam: Can’t find keto jam? Make a quick version by cooking down chopped strawberries with a bit of sweetener and lemon juice until thick, then let it cool before using.
• Butter: Coconut oil works as a substitute for the crust, though it will add a slight coconut flavor. Use the same amount, melted.

Watch Out for These Mistakes While Baking

The biggest mistake with keto cheesecake is overbaking, which causes cracks on top and a dry texture – your cheesecake is done when the edges are set but the center still has a slight jiggle, like Jell-O. Make sure your cream cheese is truly softened to room temperature before mixing, otherwise you’ll end up with lumps that are nearly impossible to smooth out, even with extended beating. Don’t skip the cooling steps either, as moving straight from oven to fridge can cause the top to crack from the temperature shock – let it cool completely at room temperature first, then chill for the full 4 hours so it sets properly. For the strawberry topping, avoid cooking it too long or the berries will turn mushy and lose their shape, and always let the sauce cool before pouring it over the cheesecake to prevent melting the top layer.

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What to Serve With Strawberry Cheesecake?

Strawberry cheesecake is rich and creamy enough to stand on its own, but a dollop of fresh whipped cream on top never hurts. I like to serve it with a hot cup of coffee or espresso to balance out the sweetness, especially after a big meal. If you’re looking to add something extra, try some fresh berries on the side like raspberries or blueberries, or even a drizzle of sugar-free chocolate sauce for the chocolate lovers at your table. This dessert is perfect for special occasions, but honestly, any day is a good day for cheesecake!

Storage Instructions

Store: Keep your strawberry cheesecake covered in the fridge for up to 5 days. I like to use plastic wrap directly on the surface first, then cover the whole pan with foil to keep it from drying out. The strawberry topping stays fresh and the cheesecake actually tastes better after a day or two when the flavors have had time to meld together.

Freeze: This cheesecake freezes really well for up to 2 months. I recommend slicing it first and wrapping individual pieces in plastic wrap, then placing them in a freezer bag. That way you can grab just one slice whenever you’re craving something sweet without thawing the whole thing.

Serve: For the best texture, let frozen slices thaw in the fridge overnight or on the counter for about 30 minutes. Cheesecake is actually one of those desserts that tastes amazing straight from the fridge, nice and cold, so no need to bring it to room temperature unless you prefer it that way.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3900-4200
• Protein: 75-90 g
• Fat: 330-360 g
• Carbohydrates: 90-110 g

Ingredients

For the crust:

• 2 cups almond flour
• 6 tbsp butter (melted and cooled)
• 3 tbsp powdered sweetener
• 1 tsp vanilla extract
• 1/4 tsp sea salt

For the filling:

• 32 oz cream cheese (softened)
• 1 1/3 cups powdered sweetener
• 3 large eggs (room temperature)
• 1 tbsp lemon juice
• 1 1/2 tsp vanilla extract
• 1/8 tsp salt

For the topping:

• 1.5 lb strawberries (hulled and sliced)
• 1/2 cup sugar-free strawberry jam
• 1 tbsp lemon juice
• 1 tbsp water

Step 1: Prepare the Almond Flour Crust

• 2 cups almond flour
• 6 tbsp butter
• 3 tbsp powdered sweetener
• 1 tsp vanilla extract
• 1/4 tsp sea salt

Preheat your oven to 350°F.

In a medium bowl, combine the almond flour, melted butter, powdered sweetener, vanilla extract, and sea salt, stirring until the mixture resembles wet sand with no dry flour remaining.

Press this mixture firmly and evenly into the bottom of a 9-inch springform pan (or 8×8 baking dish), creating an even layer.

Bake for 10 minutes until lightly golden, then remove and let cool for 10 minutes while you prepare the filling.

This brief pre-bake sets the crust so it won’t become soggy from the custard.

Step 2: Make the Creamy Cheesecake Filling

• 32 oz cream cheese
• 1 1/3 cups powdered sweetener
• 3 large eggs
• 1 tbsp lemon juice
• 1 1/2 tsp vanilla extract
• 1/8 tsp salt

While the crust cools, add the softened cream cheese and powdered sweetener to a large mixing bowl.

Beat on medium speed for 2-3 minutes until the mixture is light and fluffy—this incorporates air and prevents a dense cake.

Add the room-temperature eggs one at a time, beating well after each addition to ensure they’re fully incorporated.

Stir in the lemon juice, vanilla extract, and salt, mixing until just combined.

I find that room-temperature eggs blend much more smoothly into the cream cheese than cold ones, preventing lumps in the filling.

Step 3: Bake the Cheesecake

• filling from Step 2
• crust from Step 1

Pour the filling from Step 2 over the cooled crust from Step 1, smoothing the top with a spatula.

Bake for 45-55 minutes—the cake is done when the edges are set but the center still jiggles slightly when you gently shake the pan (about a 2-inch circle in the middle should wobble).

The carryover heat will continue cooking the center as it cools.

Run a thin knife around the edge of the cake to loosen it from the pan, which prevents it from cracking as it cools.

Let it cool to room temperature (about 30 minutes), then refrigerate for at least 4 hours or overnight for the best texture and flavor.

Step 4: Prepare the Strawberry Topping

• 1.5 lb strawberries
• 1/2 cup sugar-free strawberry jam
• 1 tbsp lemon juice
• 1 tbsp water

While the cheesecake chills, prepare the strawberry sauce.

Roughly chop about half of the sliced strawberries (roughly 12 oz), and place them in a medium saucepan with the sugar-free jam and lemon juice.

Cook over medium heat for about 10 minutes, stirring occasionally, until the berries break down and the mixture becomes saucy.

Mash the cooked berries with the back of a spoon to create a chunky compote.

Add the remaining halved strawberries (about 12 oz) and heat for another 2-3 minutes just until warmed through.

Remove from heat and let cool to room temperature before topping the cake.

I like leaving some whole strawberry halves in the sauce for visual appeal and texture contrast.

Step 5: Finish and Serve

• cheesecake from Step 3
• strawberry topping from Step 4

Remove the chilled cheesecake from the refrigerator and carefully release it from the springform pan by running a warm knife around the edge and unlocking the spring mechanism.

If using a baking dish, you can serve directly from it.

Pour the cooled strawberry topping and berries from Step 4 over the top of the cheesecake, spreading gently to distribute evenly.

Slice with a hot, wet knife (dip and wipe between cuts) for clean presentation.

Serve immediately or return to the refrigerator until ready to serve.

Delicious Keto Strawberry Cheesecake

Delicious Delicious Keto Strawberry Cheesecake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 35 minutes mins

Cook Time 3 hours hrs 10 minutes mins

Total Time 4 hours hrs 45 minutes mins

Servings 10 servings

Calories 4050 kcal

Ingredients

  

For the crust

• 2 cups almond flour
• 6 tbsp butter (melted and cooled)
• 3 tbsp powdered sweetener
• 1 tsp vanilla extract
• 1/4 tsp sea salt

For the filling

• 32 oz cream cheese (softened)
• 1 1/3 cups powdered sweetener
• 3 large eggs (room temperature)
• 1 tbsp lemon juice
• 1 1/2 tsp vanilla extract
• 1/8 tsp salt

For the topping

• 1.5 lb strawberries (hulled and sliced)
• 1/2 cup sugar-free strawberry jam
• 1 tbsp lemon juice
• 1 tbsp water

Instructions

 

• Preheat your oven to 350°F. In a medium bowl, combine the almond flour, melted butter, powdered sweetener, vanilla extract, and sea salt, stirring until the mixture resembles wet sand with no dry flour remaining. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan (or 8x8 baking dish), creating an even layer. Bake for 10 minutes until lightly golden, then remove and let cool for 10 minutes while you prepare the filling. This brief pre-bake sets the crust so it won't become soggy from the custard.
• While the crust cools, add the softened cream cheese and powdered sweetener to a large mixing bowl. Beat on medium speed for 2-3 minutes until the mixture is light and fluffy—this incorporates air and prevents a dense cake. Add the room-temperature eggs one at a time, beating well after each addition to ensure they're fully incorporated. Stir in the lemon juice, vanilla extract, and salt, mixing until just combined. I find that room-temperature eggs blend much more smoothly into the cream cheese than cold ones, preventing lumps in the filling.
• Pour the filling from Step 2 over the cooled crust from Step 1, smoothing the top with a spatula. Bake for 45-55 minutes—the cake is done when the edges are set but the center still jiggles slightly when you gently shake the pan (about a 2-inch circle in the middle should wobble). The carryover heat will continue cooking the center as it cools. Run a thin knife around the edge of the cake to loosen it from the pan, which prevents it from cracking as it cools. Let it cool to room temperature (about 30 minutes), then refrigerate for at least 4 hours or overnight for the best texture and flavor.
• While the cheesecake chills, prepare the strawberry sauce. Roughly chop about half of the sliced strawberries (roughly 12 oz), and place them in a medium saucepan with the sugar-free jam and lemon juice. Cook over medium heat for about 10 minutes, stirring occasionally, until the berries break down and the mixture becomes saucy. Mash the cooked berries with the back of a spoon to create a chunky compote. Add the remaining halved strawberries (about 12 oz) and heat for another 2-3 minutes just until warmed through. Remove from heat and let cool to room temperature before topping the cake. I like leaving some whole strawberry halves in the sauce for visual appeal and texture contrast.
• Remove the chilled cheesecake from the refrigerator and carefully release it from the springform pan by running a warm knife around the edge and unlocking the spring mechanism. If using a baking dish, you can serve directly from it. Pour the cooled strawberry topping and berries from Step 4 over the top of the cheesecake, spreading gently to distribute evenly. Slice with a hot, wet knife (dip and wipe between cuts) for clean presentation. Serve immediately or return to the refrigerator until ready to serve.