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Keto Strawberry Cheesecake - Creamy, Fresh, and Low-Carb

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the crust: 2 cups super-fine almond flour
  • 1/4 cup powdered erythritol or allulose (or a blend)
  • 1/4 teaspoon fine sea salt
  • 6 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • For the filling: 24 ounces cream cheese, softened to room temperature
  • 3/4 cup powdered erythritol or allulose (or a blend)
  • 3 large eggs, room temperature
  • 1/2 cup sour cream
  • 1 teaspoon lemon zest
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • For the strawberry topping: 2 cups fresh strawberries, hulled and sliced
  • 3 tablespoons allulose (preferred for better syrup texture)
  • 1 teaspoon lemon juice
  • 1/4 teaspoon xanthan gum (optional, for thicker sauce)
  • To finish: Extra fresh strawberries for garnish
  • Whipped cream (unsweetened or lightly sweetened with keto sweetener)

Method
 

  1. Prep the pan and oven: Heat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment. Lightly grease the sides to prevent sticking.
  2. Make the crust: In a bowl, mix almond flour, powdered sweetener, and salt. Stir in melted butter and vanilla until the mixture looks like damp sand. Press evenly into the pan, pushing slightly up the sides.
  3. Par-bake the crust: Bake for 10–12 minutes until set and lightly golden. Set aside to cool while you make the filling. Lower oven to 300°F (149°C) for the cheesecake.
  4. Beat the cream cheese: With a stand mixer or hand mixer on medium-low, beat cream cheese until completely smooth and lump-free. Scrape the bowl well. This step is key to a silky texture.
  5. Add sweetener and flavor: Add powdered sweetener, lemon zest, vanilla, and salt. Beat on low until fully blended. Avoid whipping in too much air.
  6. Mix in eggs and sour cream: Beat in eggs one at a time on low, just until combined. Add sour cream and mix on low until smooth. Scrape the bowl and mix 5–10 seconds more.
  7. Set up a water bath (optional but helpful): Wrap the outside of the springform pan with two layers of foil. Place it in a larger roasting pan. Pour boiling water into the roasting pan to reach halfway up the sides of the springform. This helps prevent cracks.
  8. Fill and bake: Pour the filling over the crust and smooth the top. Bake at 300°F for 55–70 minutes, until the edges are set and the center wobbles slightly like Jell-O when nudged. Do not overbake.
  9. Cool gradually: Turn off the oven and crack the door for 1 hour. Remove the cheesecake, then cool at room temperature another hour. Run a thin knife around the edge to release it from the pan.
  10. Chill to set: Cover and refrigerate at least 6 hours, preferably overnight, until fully firm.
  11. Make the strawberry topping: In a small saucepan, combine sliced strawberries, allulose, and lemon juice. Cook over medium heat for 5–7 minutes, stirring, until the berries release juices and soften. For a thicker sauce, sprinkle xanthan gum lightly over the surface and whisk in quickly. Simmer 1 minute more, then cool completely.
  12. Assemble and serve: Remove the cheesecake ring. Spoon cooled strawberry topping over the cheesecake. Garnish with fresh berries and dollops of whipped cream. Slice with a hot, clean knife for neat edges.