Keto Strawberry Cheesecake

Keto Strawberry Cheesecake

Indulging in a delicious dessert doesn’t have to derail your keto lifestyle. Our Keto Strawberry Cheesecake is a delightful treat that’s low in carbs and high in flavor. Whether you’re following a keto diet or simply looking for a guilt-free dessert option, this cheesecake is sure to satisfy your sweet cravings.

Preparation Time: 20 minutes
Cooking Time: 50 minutes (plus cooling time)
Serves: 12 slices
Difficulty: Intermediate
Course: Dessert
Cuisine: American

kcal & Ingredients:

  • Calories: 280 per slice
  • Fat: 25g
  • Protein: 7g
  • Total Carbs: 6g
  • Net Carbs: 4g
  • Fiber: 2g
  • Sugar: 2g

Ingredients:

For the Crust:

  • 1 1/2 cups almond flour
  • 1/4 cup powdered erythritol or your preferred keto-friendly sweetener
  • 1/4 cup melted unsalted butter
  • 1 teaspoon vanilla extract
  • A pinch of salt

For the Filling:

  • 16 oz (2 packages) cream cheese, softened
  • 2/3 cup powdered erythritol
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream

For the Strawberry Topping:

  • 1 1/2 cups fresh strawberries, hulled and sliced
  • 2 tablespoons powdered erythritol

Instructions:

For the Crust:

  1. Preheat your oven to 325°F (160°C). Grease a 9-inch (23 cm) springform pan.
  2. In a mixing bowl, combine almond flour, powdered erythritol, melted butter, vanilla extract, and a pinch of salt. Mix until the ingredients form a dough-like texture.
  3. Press the dough into the bottom of the greased springform pan to create an even crust.
  4. Bake the crust for 10-12 minutes or until it’s lightly golden. Remove from the oven and let it cool.

For the Filling:

  1. In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy.
  2. Add powdered erythritol and continue to beat until well combined.
  3. Add eggs, one at a time, mixing well after each addition.
  4. Stir in the vanilla extract and sour cream until the filling is smooth and well-blended.
  5. Pour the cream cheese filling over the cooled crust.

For the Strawberry Topping:

  1. In a blender or food processor, puree the fresh strawberries with powdered erythritol until smooth.
  2. Gently pour the strawberry puree over the cream cheese filling.
  3. Use a knife or a toothpick to create a marbled effect by swirling the strawberry puree into the cream cheese filling.
  4. Bake the cheesecake in the preheated oven for 40-45 minutes, or until the edges are set but the center is slightly jiggly.
  5. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about an hour.
  6. Refrigerate the cheesecake for at least 4 hours or overnight before serving.
  7. Slice and enjoy your Keto Strawberry Cheesecake, guilt-free!

For more keto-friendly recipes and personalized meal plans, check out these custom keto meal plans and the 28-day keto challenge. Happy keto eating!

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