Looking for a sweet treat that tastes amazing and will impress family and friends? This Keto Strawberry Cheesecake is a creamy and delicious dessert that’s packed with flavor and is the perfect showstopping dessert that everyone will love!
This post contains affiliate links, which means I’ll make a small commission if you purchase through one of my links. Thank you for your support!
Why You’ll Love This Keto Strawberry Cheesecake
- It’s low carb and guilt-free: Satisfy your sweet tooth without derailing your diet! This cheesecake – from the topping to the crust – is completely sugar-free and keto-friendly, so you can enjoy every bite without worrying about carbs.
- The topping is packed with strawberry goodness: The topping is made with fresh, juicy strawberries, and it pairs perfectly with the rich, creamy goodness of the low carb cheesecake (that definitely doesn’t taste low carb!).
- Easy to make and impress: No need to fuss over complicated recipes here! This cheesecake is easy to whip up, but it looks so pretty on the table that everyone will think you went all out.
Ingredients Needed to Make a Low Carb Strawberry Cheesecake
Ingredient quantities are located in the recipe card at the end of the post.
- Almond meal or almond flour
- Butter
- Non-stick cooking spray
- Swerve Brown or other brown sugar substitute
- Swerve Granular or other sugar substitute
- Sugar-free strawberry glaze (this is often found in the produce section or baking section and is sometimes referred to as “strawberry pie glaze”; make sure you get a sugar-free version!)
- Strawberries
- Eggs
- Cream cheese
- Sour cream
- Lemon juice
- Vanilla extract
- Salt
- Optional toppings: Keto Whipped Cream
Tips for Making Keto Strawberry Cheesecake
These are just a few tips for making this recipe. For the recipe in detail, including exact measurements used at each step, scroll to the recipe card at the end of the post.
🍓 Start with the crust, then move on to the filling. The crust needs to be baked and cooled completely before you pour in the cheesecake filling.
🍓 When the recipe calls for room temperature ingredients, it really does matter. Softened cream cheese blends so much smoother, giving you that dreamy, silky texture we all love in cheesecake.
🍓 You can optionally add fresh strawberries to the filling. I didn’t add them for these photos, but you most definitely can for an extra pop of strawberry flavor.
🍓 Instead of the usual water bath, this recipe uses a simple steam pan. It’s less hassle and still gives you a creamy, crack-free cheesecake. If you’re loyal to the water bath method though, you can definitely stick with it. Both ways work beautifully!
🍓 Cheesecake is an easy dessert, but it’s not quick, so plan ahead. It requires plenty of time to chill and set up, making it the perfect make-ahead treat for the next day.
🍓 Make the topping right before serving. It’s a simple combo of a sugar-free glaze (I typically buy it at Walmart or at a local grocery store) and fresh strawberries. You can just use strawberries if you don’t want to use the glaze, but I think the glaze gives it that picture-perfect cheesecake look! You can also add some low carb Homemade Whipped Cream.
🍓 For clean slices, dip your knife in hot water and wipe it dry before each cut. It’s a little trick that makes your cheesecake look as good as it tastes!
Enjoy!
More Keto Cheesecake Recipes
If you enjoy cheesecake recipes, why stop at this easy strawberry cheesecake? Make some of these other low carb and sugar free cheesecake recipes!
- Make a delicious low carb no-bake strawberry cheesecake with this spectacular recipe!
- Need a beloved fruit flavor? Try this no-bake keto key lime cheesecake that is perfect for any event, party, or holiday. Everyone will love every bite!
- Looking for a festive centerpiece dessert? This keto pumpkin cheesecake is a hit for Thanksgiving or Christmas desserts. It’s guaranteed to impress!
- Obsessed with berries? This keto cheesecake fluff is the treat for you! If you want to mix it up, try the keto brownie cheesecake fluff for a chocolatey twist.
- Hosting in the fall? You can’t go wrong with keto pumpkin fluff. It’s quick, easy, and always a hit!
- Craving something creamy and light during the fall? This no-bake pumpkin cheesecake is sugar-free, fluffy, and absolutely delicious.
Nutrition Facts for This Low Carb Strawberry Cheesecake
Per serving (10 total servings):
- 438 calories
- 41g fat
- 9g protein
- 10g net carbs
How to Store Keto Strawberry Cheesecake in the Refrigerator
To keep your keto strawberry cheesecake fresh, cover it with plastic wrap or store it in an airtight container to prevent drying out or absorbing fridge odors. It will stay delicious in the refrigerator for up to 5 days, though it’s so good it might not last that long! For the best taste, let it sit at room temperature for 10-15 minutes before serving.
How to Store Low Carb Strawberry Cheesecake in the Freezer
Freezing your low carb strawberry cheesecake is easy and perfect for saving leftovers. Once cooled, slice it into portions or leave it whole, then wrap tightly in plastic wrap and foil, or store in a freezer-safe container. When ready to eat, thaw overnight in the fridge and enjoy it chilled or at room temperature for a creamier texture!
More Keto Dessert Recipes
For even more sweet treats? Give these recipes a try:
- Treat your guests to this super popular no-bake peanut butter pie. It is sugar-free, easy to make, and guaranteed to disappear fast!
- Peanut butter balls are the ultimate dessert for crowds! They’re perfect for your Halloween party, game day snacks, or even as simple Christmas cookies. Bonus: they’re gluten-free, sugar-free, and low carb, what’s not to love?
- Take your parties to the next level with this insanely popular keto chocolate Heaven dessert. Trust us, everyone will rave about it!
- Don’t forget the classic no-bake peanut butter bars. This is a must-have for picnics or your 4th of July celebrations. They’re always a hit!
Like This Post? Give it a Share!
I hope you love this easy low carb strawberry cheesecake recipe! If you liked this post, I would so appreciate you giving it a share by using the social sharing icons. THANK YOU!
Keto Strawberry Cheesecake
Ingredients
Filling Ingredients
- 24 oz cream cheese room temperature
- 1/2 cup sour cream room temperature
- 3/4 cup Swerve Brown or other brown sugar substitute
- 3/4 cup Swerve Granular or other sugar substitute
- 1/4 tsp salt
- 2 tbsp lemon juice
- 1 tbsp vanilla extract
- 3 tbsp almond flour
- 3 eggs room temperature
- 1 cup diced strawberries optional; see notes
Crust Ingredients
- 1 1/4 cups almond meal or almond flour
- 1/2 cup Swerve Granular or other sugar substitute
- 6 tbsp melted butter
- Non-stick cooking spray
Topping Ingredients
- 1 cup sugar-free strawberry glaze (see notes)
- 2 cups sliced or chopped strawberries
Instructions
Crust Instructions
- Preheat oven to 350 F.
- Combine almond meal (or flour) and Swerve Granular, then add melted butter and combine thoroughly.
- Spray the inside of a 9” springform cheesecake pan with non-stick cooking spray, then add crust to the bottom and spread evenly.
- Loosely wrap the sides of the pan (just up to the top edge) with a layer of heavy-duty foil and bake for 8 minutes.
- Remove the crust from the oven, then immediately fill an oven-safe roasting pan or pot with about 1.5 inches of hot water. Place the pan on the bottom rack of the oven, and leave it there for the remainder of the cheesecake process. This serves as a substitute for a traditional water bath (see notes for more details).
- Turn the oven down to 325 F and continue to the filling.
Filling Instructions
- To a mixing bowl, add cream cheese, sour cream, Swerve Brown, Swerve Granular, and salt. Using a hand or stand mixer, mix on low and combine thoroughly. (Be careful not to overmix – it needs to remain dense for proper baking and final texture.)
- Scrape down the sides, then add lemon juice, vanilla extract, almond flour, and one egg. Mix on low to combine, scrape down the sides again, then add the second egg, mix, and scrape down the sides. Repeat the process with the final egg, then, if desired, fold in chopped strawberries.
- After the crust has cooled to room temperature, pour the cheesecake mixture into the springform pan and level it off with a spatula.
- Place the cheesecake onto the middle rack of the oven, directly above the pan with water, and bake at 325 F for 60 minutes.
- After 60 minutes, turn the oven off, prop the oven door open with a wooden spoon, and keep cheesecake in the oven for an additional 60 minutes.
- After 60 minutes, remove the cheesecake and allow it to cool to room temperature.
- After the cheesecake has cooled, refrigerate it for at least six hours (preferably overnight).
- At least 30 minutes before serving, follow the Topping Instructions to create the strawberry sauce.
- When ready to serve, use a hot knife to cleanly cut slices.
- Serve, topped with sauce. Enjoy!
Topping Instructions
- Mix together strawberry sauce and sliced or chopped strawberries.
Notes
- I didn’t add diced strawberries to the cheesecake pictured here, but I do sometimes. Do what appeals to you most.
- Strawberry glaze is often found in the produce or baking section, and I have found that most brands have a sugar-free version. If you would prefer to omit this, you can just top your cheesecake with fresh strawberries instead.
- I go with a steam pan instead of a water bath. It’s just a bit easier in my opinion, and I haven’t seen any difference in the results. But if you like using a steam bath, feel free!
Nutrition Disclaimer
Nutrition facts are included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy is not guaranteed. If applicable, sugar alcohols have already been removed from the total carb count.
On this site, you will find keto, low carb, gluten-free, and healthy recipes that don’t sacrifice flavor. 🍰 Thanks for visiting!
Add Comment