Keto Strawberry Cheesecake

We cannot ignore berries in late spring. No way. Don’t know about you, but for me, picking home-grown and wild strawberries has been a part of every spring and summer since ever. Luckily for us, they are keto-friendly fruits so we can have some (or a lot sometimes)! Because it is hard to imagine a better combination than strawberries with cream or cream cheese, Keto Strawberry Cheesecake is just the perfect dessert for this time of the year.

While the recipe does take some effort and time especially, it is not complicated at all. Allow a Saturday evening to put the keto strawberry cheesecake together, and your Sunday dessert will be one of the best. I encourage you to get fresh strawberries.

By the way, have you ever harvested wild strawberries? I think they are gold. I could always have them. Did you know that some Native American tribes coined the term “strawberry moon” for a fool moon in June which signaled the time to harvest ripening wild berries?

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Strawberries and cream are the ultimate keto combination

When you have finished the keto strawberry cheesecake all too soon and still have remaining berries, go for any cream and strawberry combination. There are countless keto-friendly options out there! Strawberries and mascarpone, strawberries and whipped cream, strawberries and cheese cream, and whatnot.

And while we are at strawberries, I think a Friday evening will be a nice break from dairy, and a keto frozen strawberry margarita might just come in handy. One margarita. Because we do everything in moderation.

Now, let’s get serious and bake some cheesecake.

Keto Strawberry Cheesecake recipe notes:

• Make sure to use room temperature ingredients. If the cream cheese is cold, it will form unwanted clumps when whisked with strawberry mixture.
• For the crust, use any type of nuts you have at hand. I prefer using ground blanched almonds or ground walnuts.
• If you have no fresh strawberries at hand, you can use frozen strawberries. When unfrozen, drain the excess water before blending.
• For the strawberry layer, you can use whipped cream instead of room temperature cream cheese.
• Before serving, run a sharp knife around the edges of the cake, then release the sides of the springform pan.
• Top the cheesecake with strawberries and strawberry sauce. I make the sauce by blending berries with a dash of sweetener. If you want the sauce to be thicker, it is a good idea to bring 1 cup strawberries to simmer, then mash them with 1/4 cup sweetener and a few drops of lemon juice. Let cool to room temperature before use.

Can you have so many strawberries on keto?

Below you will notice that a single slice of the so-called Keto Strawberry Cheesecake contains as much as 7 net carbs! That’s a lot for a keto meal for many of you. Well, I say that the cheesecake is so delicious that it is worth having anyway. All you need to do is limit carbs through the rest of the day if you need to be very strict. Myself, I am highly active and very well keto-adapted, and can go up to 50 net carbs a day without jumping out of ketosis.

On the other hand, as a female, my goal hasn’t been eternal ketosis. Just letting you know. Jumping in and out, I do very fine keeping my health and hormones in check. Having a healthy carby meal now and then does not trigger migraines or autoimmune symptoms for me. I hope many of you find such pleasures in your low-carb lifestyles.

OK, I can’t stand the smell of strawberries without having some! What are you waiting for?

Don’t forget to leave a comment below when you try this recipe out!

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Keto Strawberry Cheesecake

One slice of Keto Strawberry Cheesecake comes out to be approximately 269 Calories,

Fat: 22.4 g (of which Saturated: 11.1 g, MUFA's: 8.9 g),
Total Carbs: 9.1 g,
Fiber: 1.9 g,
Net Carbs: 7.2 g,
Protein: 7.1 g

Votes: 1
Rating: 5
You:

Rate this recipe!

Course

dessert

Cuisine

Keto & Low-Carb

Keyword

Cheesecake

Prep Time

30 minutes

Cook Time

80 minutes

Servings

slices MetricUS Imperial

Ingredients

Crust

• 5 oz. blanched almonds ground
• 3 Tbsp. butter
• 1 large egg
• 2 Tbsp. sweetener
• 1 dash salt

Vanilla layer

• 1 1/4 cup cream cheese room temperature, approx 10 oz.
• 2 Tbsp. butter room temperature
• 1/2 cup powdered sweetener
• 2 large eggs
• 1/4 cup sour cream
• 1/4 cup heavy cream
• 1 tsp. lemon zest
• 1 tsp. vanilla extract

Strawberry layer

• 1 pound strawberries
• 1/4 cup sour cream
• 1/2 cup cream cheese room temperature, approx. 4 oz.
• 1 1/2 Tbsp. powdered gelatin soaked
• 6 Tbsp. sweetener

Course dessert Cuisine Keto & Low-Carb Keyword Cheesecake Prep Time 30 minutes Cook Time 80 minutes Servings slices MetricUS Imperial Ingredients Crust 5 oz. blanched almonds ground 3 Tbsp. butter 1 large egg 2 Tbsp. sweetener 1 dash salt Vanilla layer 1 1/4 cup cream cheese room temperature, approx 10 oz. 2 Tbsp. butter room temperature 1/2 cup powdered sweetener 2 large eggs 1/4 cup sour cream 1/4 cup heavy cream 1 tsp. lemon zest 1 tsp. vanilla extract Strawberry layer 1 pound strawberries 1/4 cup sour cream 1/2 cup cream cheese room temperature, approx. 4 oz. 1 1/2 Tbsp. powdered gelatin soaked 6 Tbsp. sweetener

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Crust

1. Preheat the oven to 350°F (175°C) and lightly grease a 9-inch springform pan.
2. Combine ground nuts, butter, egg, sweetener, and dash salt in a food processor. Process until very well combined.

   
3. Let the dough sit in the fridge for 30 minutes, then press it to the greased bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 12 minutes and set aside to cool.

   

Vanilla layer

1. Preheat the oven to 300°F (150°C).
2. In a large bowl, beat cream cheese and butter until smooth. Next, beat in powdered sweetener until well combined.

   
3. Slowly add eggs, one at a time, while beating continuously. Scrape the sides of the bowl as needed.
   
   Add sour cream, heavy cream, lemon zest, and vanilla extract. Beat until the batter is smooth and well combined.

   
4. Pour the batter into the springform pan on top of the prebaked crust.
   Bake for 60 - 70 minutes until the vanilla layer is mostly set but can still notice a little jiggle in the center when shaken. Set aside to cool.

   

Strawberry layer

1. Soak and warm up the gelatine according to instructions.
   Using a blender, blend together strawberries, sour cream, sweetener, and gelatine.

   
2. In a large bowl, carefully whisk the strawberry mixture with room temperature cream cheese.

   
3. Pour into the springform pan over the baked and cooled cheesecake. If you wish, you can assemble some strawberry slices beforehand.
   Cover and refrigerate for at least 4 hours (overnight recommended).

   
4. Before serving, run a sharp knife around the edges of the cake, then release the sides of the springform pan. Enjoy the sweet strawberry delight!

   

Recipe Notes

• Make sure to use room temperature ingredients. If the cream cheese is cold, it will form unwanted clumps when whisked with strawberry mixture.
• For the crust, use any type of nuts you have at hand. I prefer using ground blanched almonds or ground walnuts.
• If you have no fresh strawberries at hand, you can use frozen strawberries. When unfrozen, drain the excess water before blending.
• For the strawberry layer, you can use whipped cream instead of room temperature cream cheese.
• Before serving, run a sharp knife around the edges of the cake, then release the sides of the springform pan.
• Top the cheesecake with strawberries and strawberry sauce. I make the sauce by blending strawberries with a dash of sweetener. If you want the sauce to be thicker, it is a good idea to bring 1 cup strawberries to simmer, then mash them with 1/4 cup sweetener and a few drops of lemon juice. Let cool to room temperature before use.

Looking for more Keto Cheesecake recipes?

You are welcome to check out the recipes below!