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Keto Strawberry Cheesecake Recipe

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  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes (crust baking) + 5-7 minutes (topping cooking)
  • Total Time: 4 hours 40 minutes (including chilling time)
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Carb

Description

This Keto Strawberry Cheesecake is a creamy, low-carb dessert perfect for those following a ketogenic lifestyle. With a buttery almond flour crust, rich cream cheese filling mixed with fresh strawberry puree and chunks, and a lightly sweetened strawberry topping, it combines the classic flavor of strawberry cheesecake without the sugar and carbs. Ready in about 4 hours and 20 minutes, this dessert is perfect for a special occasion or a guilt-free treat.

Ingredients

For the Crust:

  • 1 1/2 cups almond flour
  • 1/4 cup granulated erythritol (or your preferred keto sweetener)
  • 1/4 cup unsalted butter, melted
  • 1/2 teaspoon vanilla extract

For the Cheesecake Filling:

  • 16 oz cream cheese, softened
  • 1/2 cup granulated erythritol (or your preferred keto sweetener)
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, pureed (about 1/2 cup pureed strawberries + 1/2 cup chopped strawberries for mixing in)

For the Strawberry Topping:

  • 1/2 cup fresh strawberries, sliced
  • 2 tablespoons granulated erythritol (or your preferred keto sweetener)
  • 1 tablespoon lemon juice

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). This temperature ensures the crust bakes evenly and develops a nice golden color.
  2. Mix Crust Ingredients: In a medium bowl, combine the almond flour, erythritol, melted butter, and vanilla extract. Stir until the mixture is well combined and crumbly but holds together when pressed.
  3. Press into Pan: Firmly press the crust mixture into the bottom of a 9-inch springform pan, spreading it evenly to form a solid base for the cheesecake.
  4. Bake the Crust: Bake the crust in the preheated oven for 10-12 minutes or until it becomes lightly golden. Once done, remove the crust and allow it to cool completely to prevent the cheesecake filling from melting.
  5. Beat Cream Cheese: In a large bowl, beat the softened cream cheese using a mixer until smooth and creamy. This ensures no lumps and a silky cheesecake texture.
  6. Add Sweetener and Vanilla: Add erythritol and vanilla extract to the cream cheese and continue beating until thoroughly combined and smooth.
  7. Whip Heavy Cream: In a separate bowl, whip the heavy cream until stiff peaks form. This adds airiness to the filling, making it light and fluffy.
  8. Fold Whipped Cream: Gently fold the whipped cream into the cream cheese mixture using a spatula to maintain the light texture while fully incorporating the ingredients.
  9. Add Strawberries: Fold in the pureed strawberries followed by the chopped strawberries, mixing gently until they are evenly distributed throughout the cheesecake filling.
  10. Assemble Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan and smooth the top evenly with a spatula.
  11. Chill Cheesecake: Refrigerate the cheesecake for at least 4 hours or until it is fully set and firm enough to slice cleanly.
  12. Prepare Strawberry Topping: In a small saucepan, combine sliced strawberries, erythritol, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the strawberries release their juices and the mixture thickens slightly.
  13. Cool Topping: Remove the strawberry topping from heat and allow it to cool to room temperature before spreading it on the cheesecake, preventing melting or runoff.
  14. Remove Cheesecake from Pan: Carefully loosen and remove the sides of the springform pan to reveal the set cheesecake.
  15. Apply Topping: Spread the cooled strawberry topping evenly over the surface of the chilled cheesecake.
  16. Optional Garnish: Optionally garnish the cheesecake with additional fresh strawberries or mint leaves for an elegant presentation and extra flavor.
  17. Store Leftovers: Store any leftover cheesecake in an airtight container in the refrigerator for up to one week to keep it fresh.

Notes

  • Ensure the cream cheese is softened at room temperature for easier mixing and a smoother texture.
  • For a firmer crust, press it down firmly and bake it thoroughly until golden.
  • The cheesecake needs adequate chilling time to fully set, so plan ahead.
  • If you prefer a sweeter topping, adjust the erythritol amount to taste.
  • This cheesecake is best served chilled and can be stored in the refrigerator for up to a week.

Find it online: https://slsrecipes.com/keto-strawberry-cheesecake-recipe/