Creamy Keto Strawberry Cheesecake Recipe in 6 Easy Steps

No heading needs to be written for the introduction.

Imagine diving into a slice of rich, velvety keto strawberry cheesecake—no guilt, just pure indulgence! This dessert proves low-carb doesn’t mean low-flavor. The almond flour crust gives that perfect buttery crunch, while the creamy filling melts in your mouth. Fresh strawberries on top? Absolutely non-negotiable in my book! I perfected this recipe after one too many “just one bite” moments turned into a whole cheesecake disappearing. Trust me, it’s that good.

Why You’ll Love This Keto Strawberry Cheesecake

Oh my goodness, this isn’t just another cheesecake—it’s the one you’ll make again and again! Here’s why:

• No sugar crash: Sweetened with erythritol, so you get all the indulgence without the guilt.
• Creamy dreamy texture: The sour cream and eggs make it luxuriously smooth—no one will guess it’s low-carb!
• Easy as pie (but better): Mix, bake, chill—done. Even my 12-year-old niece can make this!
• Fresh strawberry magic: That juicy topping? Pure heaven. And it adds just the right touch of natural sweetness.

Seriously, this recipe is my go-to when I need a showstopper dessert that won’t wreck my macros. You’re going to adore it.

Ingredients for Keto Strawberry Cheesecake

Here’s everything you’ll need to make this dreamy dessert—measurements are exact because precision matters here:

• 2 cups almond flour: This is your low-carb crust superstar. Make sure it’s finely ground for the best texture.
• 1/4 cup melted butter: Adds richness and helps bind the crust. Unsalted is my go-to.
• 2 tbsp granulated erythritol: Sweetens the crust without spiking your blood sugar.
• 16 oz cream cheese, softened: Room temperature is key—it blends smoothly without lumps.
• 1/2 cup powdered erythritol: This sweetens the filling perfectly without any graininess.
• 2 large eggs: Helps set the cheesecake and gives it that creamy texture.
• 1 tsp vanilla extract: A little flavor boost that makes everything better.
• 1/2 cup sour cream: Adds tanginess and keeps the filling super smooth.
• 1 cup fresh strawberries, sliced: The crowning glory—fresh, juicy, and oh-so-pretty.

Ingredient Notes & Substitutions

Got dietary restrictions or missing an ingredient? No worries—here’s how to adapt:

• Almond flour: Swap with coconut flour, but use 1/3 the amount (it’s more absorbent).
• Erythritol: Monk fruit sweetener works just as well. Use the same measurements.
• Butter: Coconut oil is a great dairy-free alternative.
• Sour cream: Plain Greek yogurt can step in for a slightly tangier twist.
• Strawberries: Frozen works in a pinch—just thaw and pat them dry first.

With these swaps, you can still enjoy this keto gem without missing a beat!

Equipment You’ll Need

Don’t worry—you don’t need fancy gadgets for this! Just grab:

• 9-inch springform pan: The hero of cheesecake baking—makes removing slices a breeze.
• Electric mixer: A hand mixer works too, but you’ll want something to beat that cream cheese silky smooth.
• Measuring cups & spoons: Precision is key, especially with low-carb baking.

That’s it! Now let’s get mixing.

How to Make Keto Strawberry Cheesecake

Ready to whip up this creamy, dreamy dessert? Let’s break it down step by step. Trust me, it’s easier than you think—and totally worth it!

Step 1: Prepare the Crust

First, preheat your oven to 325°F (165°C). Grab a medium bowl and mix together the almond flour, melted butter, and granulated erythritol. Stir until it’s well combined and looks like damp sand. Then, press this mixture firmly into the bottom of your greased 9-inch springform pan. I like to use the back of a measuring cup to make it nice and even. Pop it in the oven for 10 minutes to set. Once it’s done, let it cool completely while you move on to the filling.

Step 2: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese and powdered erythritol until it’s smooth and creamy—no lumps allowed! Add the eggs one at a time, mixing well after each one. This is key for that velvety texture. Next, stir in the vanilla extract and sour cream until everything is fully combined. The filling should be silky and dreamy at this point. Pour it over your cooled crust, spreading it evenly with a spatula.

Step 3: Bake and Chill

Bake the cheesecake for 40-45 minutes. You’ll know it’s done when the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool inside for about an hour. This helps prevent cracks—trust me, it’s a game-changer! Once it’s cooled, transfer it to the fridge and let it chill for at least 4 hours (overnight is even better). Right before serving, top it with those gorgeous sliced strawberries. Perfection!

And there you have it—a keto strawberry cheesecake that’s as beautiful as it is delicious. Enjoy every bite!

Tips for Perfect Keto Strawberry Cheesecake

Want bakery-level results at home? Here are my foolproof secrets:

• Room temp is everything: Cold cream cheese = lumpy filling. I leave mine out for 2 hours—or microwave in 10-second bursts if I’m impatient!
• No cracks allowed: That slow cool-down in the oven? Non-negotiable. Also, don’t overmix after adding eggs—too much air causes cracks.
• Strawberry finesse: Pat berries dry before topping to avoid soggy cheesecake. Arrange them last-minute so they stay vibrant.

Follow these, and you’ll get that Instagram-worthy slice every single time!

Serving and Storing Keto Strawberry Cheesecake

Listen, patience pays off here—this cheesecake is best served ice-cold straight from the fridge. That chill sets the filling into that perfect creamy texture we love. Leftovers? No problem! Cover tightly and refrigerate for up to 5 days (though mine never lasts that long). Want to freeze? Wrap slices individually—they’ll keep for 2 months. Just thaw overnight in the fridge before enjoying that strawberry goodness all over again!

Keto Strawberry Cheesecake Nutritional Information

Just a quick heads-up—nutritional data here is approximate, since values can vary slightly depending on your ingredient brands. But here’s the scoop per glorious slice: roughly 320 calories, 28g fat (yes, the good kind!), 8g total carbs with 2g fiber (so just 6g net carbs!), and 7g protein. Not bad for a dessert that tastes this decadent, right?

FAQs About Keto Strawberry Cheesecake

Can I use frozen strawberries?
Absolutely! Just thaw them completely and pat them dry with paper towels first—you don’t want extra moisture making your cheesecake soggy. Frozen berries work great in a pinch, though fresh ones do add that perfect juicy crunch.

Is erythritol necessary?
You can swap it with another keto-friendly sweetener like monk fruit or stevia blend—just check conversion charts since some are sweeter than erythritol. But skip regular sugar unless you want to ditch the low-carb benefits!

Help—my cheesecake cracked! How do I fix it?
First, don’t panic—it’ll still taste amazing! Next time, try cooling it slowly in the oven. For now? Cover the crack with extra strawberries or a dollop of whipped cream. No one will ever know!

Can I make this dairy-free?
Yep! Use coconut cream instead of sour cream and dairy-free cream cheese. The crust already skips grains—just swap butter for coconut oil. Texture might vary slightly, but it’ll still be delicious.

How do I know when it’s done baking?
The edges should be set, but the center should still have a slight jiggle (like Jell-O!). It’ll firm up as it chills. Overbaking leads to dryness—better slightly under than over!

Final Thoughts

Now go make this keto strawberry cheesecake and prepare for the compliments to roll in! I’d love to hear how yours turns out—tag me if you share pics. Happy baking, friends!

Print