Keto Cheesecake with Strawberry Sauce
User Reviews
5
Keto Cheesecake with Strawberry Sauce
Description
The crust is prepared by processing almond flour, melted butter, sweetener, egg, vanilla, and cinnamon into a sticky dough pressed into a springform pan. It is baked briefly to set. The filling blends room-temperature cream cheese whipped with sour cream, eggs added one at a time, and sweetener combined with vanilla and lemon juice, mixed gently to avoid air bubbles before being poured over the crust.
The strawberry sauce is made from fresh strawberries cooked with sweetener, lemon juice, and water, which can be pureed smooth for topping. An option is to dollop the sauce onto the cheesecake batter before baking and swirl decoratively, creating a patterned top.
This cheesecake offers a rich, dense texture balanced by the brightness of the strawberry sauce. It suits those following low-carbohydrate diets wanting a flavorful dessert without traditional sugars.
For smoother sauce, strain out strawberry seeds after blending. Sweetener alternatives like allulose or Swerve confectioners can be used interchangeably.
Ingredients
For the Crust
- 1 ¾ cups almond flour Super Fine
- ¼ cup butter melted, unsalted
- ¼ cup Monk Fruit Sweetener or allulose
- 1 egg whole
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
For the Filling
- 32 ounces cream cheese at room temperature
- 1 cup sour cream
- 1 cup Monk Fruit Sweetener or allulose
- 4 whole egg
- 2 teaspoons lemon juice
- 2 teaspoons vanilla extract
For the Strawberry Sauce
- 1 pound strawberry fresh
- ¼ cup Monk Fruit Sweetener or allulose
- 2 tablespoons lemon juice fresh
- 1 tablespoon water
Instructions
To Make the Crust
- Preheat the oven to 350°F. Add all the crust ingredients to the bowl of a food processor. Mix until well combined, the dough will be sticky so you can wet your hands to press it out.
- Place the dough into a 9" springform pan that has been sprayed with nonstick spray, lined with parchment paper and the outside wrapped in several layers of aluminum foil.
- Bake for 10 minutes, then allow to cool slightly.
To Make the Filling
- Add the cream cheese to a stand mixer or large bowl and whip using a hand mixer for 1 minute on low speed. Add in the sour cream and continue whipping, just until combined. Add in the eggs, one at a time, with the mixer running.
- Slowly add in the sweetener, vanilla extract and lemon juice. Mix just until combined, do not over mix or you’ll end up with air bubbles in your batter. Pour the batter over the crust and smooth the top using an offset spatula.
- Place the cheesecake in a roasting pan. Add the hottest tap water in the pan, about half way up the sides of the springform pan. Bake for 60 minutes or until there is only a slight jiggle in the center. If you see the cheesecake is starting to brown, loosely tent it with aluminum foil.
- Remove from the oven and you should have a slight jiggle in the cheesecake. Run a knife around the edges to loosen the cheesecake. Turn off the oven and slightly crack the door open. Leave the cheesecake in the oven to cool for another 60 minutes.
- After 60 minutes, let the cheesecake cool at room temperature for 30 minutes, then chill in the fridge for at least 3 hours or overnight, until it has fully set.
To Make the Strawberry Sauce
- Chop about ¾ of the strawberries and add them in a saucepan, along with the sweetener, lemon juice and water. Simmer on medium/low heat for 8-10 minutes, stirring often.
- Take the remaining strawberries and slice them in quarters, then add them into the saucepan. Continue cooking for another 2 minutes or until the sauce has thickened nicely.
- Allow the sauce to chill at least 30 minutes, it will continue to thicken as it cools. Pour the sauce over the cheesecake right before serving.
Notes
- Strawberry sauce can be made in advance and pureed smooth to dollop and swirl on the cheesecake batter before baking.
- Use a skewer to create decorative heart patterns by dragging through dollops of sauce prior to baking.
- Monk fruit sweetener can be substituted with allulose or Swerve confectioners in the same amount.
- Puree and strain the strawberry sauce to remove seeds for a smooth finish if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 8g | 3% |
| Protein | 7g | 14% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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