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Keto Strawberry Shortcake Cheesecake - A Light, Creamy, Low-Carb Treat

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Almond flour: Finely ground, blanched for the crust.
  • Coconut flour: Small amount to add shortcake structure.
  • Unsalted butter: Melted for the crust.
  • Baking powder: Helps the shortcake layer stay light.
  • Fine sea salt
  • Granulated keto sweetener: Erythritol or allulose for both crust and filling.
  • Cream cheese: Full-fat, room temperature.
  • Sour cream: Full-fat for tang and silkiness.
  • Heavy whipping cream
  • Eggs: Large, room temperature.
  • Vanilla extract
  • Lemon zest and juice: Optional, but brightens the flavors.
  • Fresh strawberries: Sliced for filling and topping.
  • Strawberry chia sauce ingredients (optional): Fresh or frozen strawberries, chia seeds, lemon juice, sweetener.

Method
 

  1. Prep the pan: Line the bottom of a 9-inch springform pan with parchment. Lightly grease the sides. Preheat the oven to 325°F (163°C).
  2. Make the shortcake crust: In a bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 1 teaspoon baking powder, 1/4 teaspoon salt, and 1/3 cup granulated sweetener. Stir in 6 tablespoons melted butter and 1 teaspoon vanilla until it resembles soft dough.
  3. Press and par-bake: Press crust mixture into the pan in an even layer. Dock lightly with a fork. Bake 10–12 minutes until edges set and lightly golden. Cool 10 minutes while you make the filling.
  4. Beat the cheesecake base: In a large bowl, beat 24 ounces room-temp cream cheese with 2/3 cup granulated sweetener until smooth and fluffy, about 2 minutes. Scrape the bowl.
  5. Add the dairy: Beat in 1/2 cup sour cream and 1/3 cup heavy cream until silky. Mix in 1 tablespoon vanilla and optional 1 teaspoon lemon zest plus 1 teaspoon lemon juice.
  6. Add the eggs: Beat in 3 large eggs one at a time on low speed, just until combined. Do not overmix.
  7. Layer with strawberries: Arrange a thin layer of sliced strawberries over the cooled crust. Pour in the cheesecake batter. Tap the pan gently to release air bubbles.
  8. Bake low and slow: Bake at 325°F (163°C) for 45–55 minutes, until edges are set and the center has a slight wobble. If browning too fast, tent loosely with foil.
  9. Cool gradually: Turn off the oven, crack the door, and let the cheesecake sit inside 30 minutes. Then move to a rack and cool to room temp.
  10. Chill to set: Cover and refrigerate at least 6 hours, preferably overnight. This helps the texture firm up and the flavors meld.
  11. Make a quick strawberry chia sauce (optional): In a small saucepan, simmer 1 cup chopped strawberries with 1–2 tablespoons sweetener and 1 teaspoon lemon juice for 3–5 minutes. Mash lightly. Stir in 1–2 teaspoons chia seeds. Cool completely to thicken.
  12. Decorate and serve: Top with more sliced strawberries and spoon over the chia sauce if using. Slice with a hot, clean knife for neat pieces.