Description
This Keto Strawberry Cheesecake is a delicious low-carb dessert featuring a buttery almond flour crust, creamy cream cheese filling, and a fresh strawberry topping. Perfect for keto and gluten-free diets, it’s sweetened naturally with powdered erythritol and offers a rich, satisfying treat without the guilt.
Ingredients
For the crust:
- 1 1/2 cups almond flour
- 1/4 cup powdered erythritol or preferred keto sweetener
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon vanilla extract
For the filling:
- 16 ounces cream cheese, softened
- 2/3 cup powdered erythritol
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
For the strawberry topping:
- 1 cup fresh strawberries, chopped
- 2 tablespoons water
- 2 tablespoons powdered erythritol
- 1/2 teaspoon lemon juice
Instructions
- Preheat and prepare pan: Preheat the oven to 325°F (163°C). Line an 8- or 9-inch springform pan with parchment paper and grease the sides to ensure easy removal of the cheesecake.
- Make the crust: In a bowl, combine almond flour, powdered erythritol, melted butter, and vanilla extract. Mix until it forms a crumbly dough. Press the mixture evenly into the bottom of the prepared pan. Bake for 10–12 minutes until lightly golden, then remove and let cool completely.
- Prepare the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the powdered erythritol, mixing until fully incorporated. Beat in the eggs one at a time to maintain a smooth texture, then add vanilla extract and sour cream. Mix gently until smooth, taking care not to overmix to avoid cracks during baking.
- Bake the cheesecake: Pour the cream cheese filling over the cooled crust and smooth the surface with a spatula. Bake in the preheated oven for 45–55 minutes, or until the center is just set and slightly jiggly when shaken. Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour to prevent cracks.
- Chill the cheesecake: After cooling, refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to fully set and develop flavor.
- Prepare strawberry topping: Combine chopped strawberries, water, powdered erythritol, and lemon juice in a small saucepan over medium heat. Simmer gently for 5–7 minutes until the strawberries break down and the sauce thickens. Remove from heat and let the topping cool completely. For a smoother topping, blend it if desired.
- Assemble and serve: Spoon the cooled strawberry topping evenly over the chilled cheesecake before slicing and serving. Enjoy this luscious, keto-friendly dessert!
Notes
- Use a water bath when baking the cheesecake to prevent cracking for an even smoother texture.
- Blend the strawberry topping for a smoother, more uniform sauce if preferred.
- Store the cheesecake in the refrigerator for up to 5 days or freeze for up to 1 month.
- Ensure cream cheese is fully softened to avoid lumps in the filling.
- Do not overmix the filling to maintain a creamy, crack-free texture.
