Keto Strawberry Cheesecake

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, not sugar.

Course Dessert

Cuisine American, Western

Keyword gluten free, homemade, Low Carb, sugar free

Prep Time 20

Cook Time 1 10

Chill Time 7

Total Time 8 30

Servings

Calories 438kcal

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