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Keto Strawberry Cheesecake Recipe

This Keto Strawberry Cheesecake offers a delicious twist on a classic dessert, perfectly suited for those following a low-carb lifestyle. The recipe begins with a nutty almond flour crust, followed by a rich and creamy cheesecake filling sweetened with keto-friendly sweeteners. Topped with a vibrant strawberry topping, this dessert balances tangy cream cheese with sweet strawberries, all while adhering to keto principles. It's a delightful treat that proves you can enjoy decadent desserts while staying true to your dietary goals.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American, European
Servings 8 People
Calories 400 kcal

Equipment

  • Springform Pan A 9-inch springform pan is commonly used for baking cheesecakes, as it allows for easy removal of the cake without disturbing its delicate structure.
  • Mixing bowls Several mixing bowls in various sizes for preparing the crust, filling, and topping.
  • Electric Mixer A hand mixer or stand mixer with a paddle attachment for beating the cream cheese and blending the cheesecake filling until smooth.
  • Measuring cups and spoons Essential for accurately measuring ingredients like almond flour, sweeteners, vanilla extract, etc.
  • Spatula Both rubber spatulas and offset spatulas are useful for scraping bowls and smoothing the cheesecake batter in the pan.
  • Oven To bake the cheesecake at the specified temperature.
  • Cooling Rack To cool the cheesecake after baking, allowing it to set properly.
  • Refrigerator: To chill the cheesecake before serving, enhancing its texture and flavor.
  • Knife For slicing the cheesecake into portions before serving.

Ingredients
  

For the Crust:

  • 1 1/2 Cups Almond Flour
  • 1/4 Cup Powdered erythritol or other keto-friendly sweetener
  • 1/4 Cup Unsalted butter, melted
  • 1 Teaspoon Vanilla extract

For the Cheesecake Filling:

  • 24 Oz Cream Cheese, softened
  • 3/4 Cup Powdered erythritol or other keto-friendly sweetener
  • 3 Large eggs
  • 1 Teaspoon vanilla extract
  • 1/4 Cup Sour cream or Greek yogurt (optional, for extra creaminess)

For the Strawberry Topping:

  • 1 1/2 Cups Fresh Strawberries, hulled and sliced
  • 2 Tablespoons Water
  • 2 Tablespoons Powdered erythritol or other keto-friendly sweetener

Instructions
 

  • Prepare the Crust:
    Mix almond flour, powdered erythritol, melted butter, and vanilla extract.
    Press mixture into a greased 9-inch springform pan and bake at 325°F (160°C) for 10-12 minutes. Cool.
  • Make the Cheesecake Filling:
    Beat cream cheese and powdered erythritol until smooth.
    Add eggs one at a time, then mix in vanilla extract and optional sour cream or Greek yogurt.
    Pour over cooled crust.
  • Bake the Cheesecake:
    Bake at 325°F (160°C) for 50-60 minutes until edges are golden and center is almost set.
    Cool in the oven with the door cracked open, then completely on a rack.
  • Prepare Strawberry Topping and Serve:
    Cook sliced strawberries, water, and powdered erythritol until softened.
    Spread topping over cooled cheesecake.
    Chill in the fridge for at least 4 hours before serving.

Notes

Here are some important notes to keep in mind when preparing Keto Strawberry Cheesecake:
  1. Ingredients: Use powdered erythritol or another keto-friendly sweetener to maintain a low-carb, sugar-free profile. Ensure all ingredients are at room temperature for smooth blending, especially the cream cheese.
  2. Crust Preparation: Press the almond flour crust firmly into the pan to form a solid base that holds together when sliced.
  3. Cheesecake Filling: Avoid over-mixing the cheesecake batter once the eggs are added to prevent air bubbles. This helps maintain a smooth texture.
  4. Baking: Bake the cheesecake until the edges are lightly golden and the center is slightly jiggly but mostly set. A longer, slower baking time at a lower temperature helps prevent cracking.
  5. Cooling: Cool the cheesecake gradually to prevent cracking. After baking, let it cool in the oven with the door cracked open before moving to a wire rack.
  6. Strawberry Topping: Adjust the sweetness of the strawberry topping to your preference. Allow it to cool slightly before spreading over the cheesecake to avoid melting the filling.
  7. Chilling: Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, to set properly and enhance flavors.
  8. Serving: For clean slices, dip a sharp knife in hot water before each cut and wipe dry. Serve chilled and enjoy!
These tips will help ensure your Keto Strawberry Cheesecake turns out deliciously creamy and perfectly suited for a low-carb lifestyle.
Keyword Keto Strawberry Cheesecake