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

Servings Prep Time
12slices 30minutes
Cook Time
80minutes
Servings Prep Time
12slices 30minutes
Cook Time
80minutes
Ingredients
Crust
Vanilla layer
Strawberry layer
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.