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Keto Strawberry Cheesecake - A Creamy, Low-Carb Treat

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust:
  • 1 1/2 cups almond flour
  • 3 tablespoons granulated erythritol or allulose (keto-friendly sweetener)
  • 1/4 teaspoon fine sea salt
  • 5 tablespoons unsalted butter, melted
  • 1/2 teaspoon vanilla extract
  • For the filling:
  • 24 ounces cream cheese, softened to room temperature
  • 2/3 cup powdered erythritol or allulose
  • 3 large eggs, room temperature
  • 1/2 cup sour cream, room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon fine sea salt
  • For the strawberry topping:
  • 1 1/2 cups fresh strawberries, hulled and sliced
  • 2 tablespoons powdered erythritol or allulose (adjust to taste)
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon chia seeds (optional, helps thicken)
  • To serve (optional): Fresh mint leaves, extra strawberry slices, or a light dusting of powdered sweetener

Method
 

  1. Prep the pan and oven: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides.
  2. Make the crust: In a bowl, combine almond flour, granulated sweetener, and salt. Stir in the melted butter and vanilla until the mixture resembles damp sand.
  3. Press and par-bake: Firmly press the crust mixture into an even layer in the pan. Bake for 10 minutes until just set and lightly golden at the edges. Let cool slightly.
  4. Beat the cream cheese: In a large bowl, beat softened cream cheese on medium speed until completely smooth, about 1–2 minutes. Avoid overbeating.
  5. Add sweetener and flavor: Mix in powdered sweetener, vanilla, lemon juice, and salt. Beat on low until combined, scraping the bowl as needed.
  6. Blend in sour cream: Add sour cream and mix on low until silky and uniform.
  7. Incorporate eggs: Add eggs one at a time on low speed, just until combined. Do not overmix—this helps prevent cracks.
  8. Pour and smooth: Pour the filling over the crust. Tap the pan gently on the counter to release air bubbles. Smooth the top with a spatula.
  9. Prepare a water bath (optional but helpful): Wrap the outside of the pan with foil to prevent leaks. Place the pan in a large roasting pan and pour hot water around it, about 1 inch deep. This promotes even baking and fewer cracks.
  10. Bake: Bake at 325°F for 50–60 minutes, until the edges are set and the center has a slight wobble. The top should look matte, not wet.
  11. Cool gradually: Turn off the oven, crack the door, and let the cheesecake rest inside for 45 minutes. Then remove and cool on a rack until room temperature.
  12. Chill: Cover and refrigerate for at least 6 hours, preferably overnight, for the best texture.
  13. Make the strawberry topping: In a small saucepan, combine sliced strawberries, powdered sweetener, lemon zest, and lemon juice. Warm over medium-low for 3–5 minutes, stirring gently until the berries release juices. If you like it thicker, stir in chia seeds and let the mixture sit to gel. Cool completely.
  14. Assemble and serve: Release the cheesecake from the springform. Spoon the cooled strawberry topping over the cake, slice, and serve. Garnish with mint if you like.