This keto strawberry cheesecake is so smooth, creamy, and topped with a gorgeous strawberry sauce, you won’t believe it is low carb! A simple dessert that is sure to impress! 3 grams net carbs per serving.
Keto Strawberry Cheesecake
When it comes to keto cheesecake recipes, my favorites to make are a blueberry cheesecake, no bake cheesecake, and this keto strawberry cheesecake.
One of the perks of living in Australia is that strawberries are available year round. They are easily one of my absolute favorite fruits and I love how versatile they are. I remember how shocked I was when I traveled overseas and bought some at the local supermarket and it cost me over $10! It’s safe to say I never took my $2 pint of strawberries for granted ever again.
The best thing about strawberries is that they are one of a few fruits that are acceptable on a keto diet. They contain very few net carbs per serving. While I typically like to use them in smoothies or almond milk, I’ve recently loved using them in a cheesecake!
I’ve been meaning to share a keto strawberry cheesecake recipe for quite some time. It’s been my go-to dessert whenever I have strawberries on hand! Now, this dessert may look incredibly fancy, but I promise it is one of the m0st foolproof recipes you’ll ever make!
No sugar and no grains are needed, but you’d never tell. The cheesecake texture is so smooth, rich and creamy, and the strawberry sauce is gloriously sticky. It’s sweet, slightly tart, and full of delicious strawberry flavor.
I had some friends over for a dinner party the other night and NO ONE believed me when I said that it was low carb- They thought it had to be full of sugar!
Ingredients to make a keto strawberry cheesecake
Here are the ingredients you’ll need to make this recipe. Try to ensure everything is room temperature, and avoid using substitutes unless specifically stated.
For the cheesecake
- Pie crust– I used a homemade cookie crust, made with crushed peanut butter cookies and butter. Any 9-inch cookie crust can be used.
- Cream cheese– Full fat and softened to room temperature. Dairy free cream cheese can also be used.
- Sour cream– Balances out the thickness and tartness of the cream cheese.
- Granulated sweetener– I used allulose, but monk fruit sweetener and erythritol can also be used.
- Eggs– Room temperature eggs.
- Vanilla extract– A must for any good cheesecake recipe!
For the strawberry sauce
- Strawberries– Hulled and sliced. Do not use frozen strawberries.
- Xanthan gum– Thickens the sauce. If you don’t follow a strict keto diet, you can use cornstarch.
- Granulated sweetener– Again, I used allulose, but any sweetener works.
How do you make a low carb strawberry cheesecake?
Start by adding the softened cream cheese to a large mixing bowl. Using a hand mixer, beat until it is smooth. Next, add the sour cream, sweetener, and vanilla extract, and beat until combined. Gently fold through the eggs until completely combined.
Now, transfer the cheesecake filling into the prepared pie crust. Bake for cheesecake for 60-70 minutes, or until the edges are set and the middle jiggles slightly when touched. Let the cheesecake cool completely.
While the cheesecake is cooling down, prepare the strawberry sauce topping. In a food processor or blender, add half the strawberries with the xanthan gum and blend until smooth. Transfer to a small saucepan and add the sweetener. Cook over medium heat for around 15 minutes, until thick. Remove from the heat and add the remaining strawberries. Let the mixture cool completely, before spreading over the cheesecake.
Finally, refrigerate the cheesecake overnight, until completely set.
Tips to make the best strawberry cheesecake
- Oven makes and models differ. You may need longer than 70 minutes, especially if it is too soft in the middle.
- Don’t worry if there are small cracks in the cheesecake, as the strawberry sauce covers it all.
- The minimal amount of xanthan gum is correct, as a little bit goes a very long way.
- Serve with whipped cream or a scoop of sugar free ice cream for the ultimate dessert.
Storing and freezing the cheesecake
- To store: Cheesecake is best stored in the refrigerator, covered, for up to 1 week. Let the cheesecake sit at room temperature for 30 minutes before serving, for the strawberry topping to soften.
- To freeze: Place leftover cheesecake in a sealable container and store in the freezer for up to 6 months.
More keto dessert recipes to try
Preheat the oven to 150C/300F. Prepare the pie crust and set aside.
In a large mixing bowl, beat the cream cheese until smooth. Add the sour cream and sugar and beat until smooth. Add the vanilla, before gently fold in the eggs until combined.
Transfer the mixture into the prepared pie crust. Bake for 60-70 minutes, until the edges are set and the middle is still slightly jiggly. Allow the cheesecake to cool completely.
In a food processor or blender, add 3 cups of the strawberries with xanthan gum and blend until smooth. Transfer to a small saucepan and add the sweetener. Cook over medium heat for around 15 minutes, until thick. Remove from the heat and add the remaining chopped strawberries. Let the mixture cool for 40 minutes, stirring several times throughout.
Spread over the cheesecake and refrigerate overnight to firm up.
TO STORE: Cheesecake is best stored in the refrigerator, covered, for up to 1 week. Let the cheesecake sit at room temperature for 30 minutes before serving, for the strawberry topping to soften.
TO FREEZE: Place leftover cheesecake in a sealable container and store in the freezer for up to 6 months.
Serving: 1serving | Calories: 297kcal | Carbohydrates: 8g | Protein: 7g | Fat: 31g | Sodium: 290mg | Potassium: 229mg | Fiber: 5g | Vitamin A: 1231IU | Vitamin C: 28mg | Calcium: 112mg | Iron: 1mg | NET CARBS: 3g