Keto Strawberry Cheesecake
User Reviews
5
Keto Strawberry Cheesecake
Description
This Keto Strawberry Cheesecake uses almond flour for a grain-free crust combined with butter and sweetener to create a sturdy, flavorful base. The filling blends full-fat cream cheese whipped smooth with lemon juice and zest for brightness, then incorporates strawberry puree mixed with dissolved gelatin to provide structure and a delicate fruit flavor. Whipped heavy cream folded into the mixture adds lightness and creaminess.
The cheesecake is assembled in a springform pan lined with parchment and chilled for several hours, allowing the gelatin to fully set the filling. The result is a sliceable, rich yet airy dessert with a smooth texture balancing the nutty crust and fruity topping. Optional decorations like fresh strawberries and mint leaves add freshness and color.
Slices have low net carbs per serving, making this suitable for ketogenic diets aiming to enjoy cheesecake without sugar or wheat. Freezing before serving can ease slicing, and the cake stores well refrigerated or frozen. Ensuring the gelatin is fully dissolved avoids lumps and promotes a smooth finish.
Ingredients
Crust
- 2 cup almond flour or almond meal/ground almonds (200g)
- ¼ cup butter 50 g, unsalted, melted
- 3 tablespoon granulated sweetener
- 1 teaspoon vanilla extract
Strawberry Cheesecake Filling
- 16 ounces cream cheese 450g, full fat
- 1 cup heavy cream (240g) double cream
- 10 ounces strawberries 300g/ around 2 cups, chopped
- 1 achet gelatine (12g) and 2 tablespoon hot water
- 2 tablespoon lemon juice
- lemon grated zest of 1
- 6 tablespoon powdered sweetener
- strawberry to decorate, optional
- mint leaves to decorate, optional
Instructions
- Line the base of a springform (20 cm diameter) with parchment paper and grease the sides with butter.
Crust
- In a large mixing bowl, stir together the almond flour with the melted butter, sweetener and vanilla. Press into the springform with your hands.
Cheesecake Filling
- In a large mixing bowl, whip the cream with an electric mixer until soft peaks.
- In a second bowl, blend the strawberries until smooth.
- In a third large mixing bowl, blend the cream cheese, lemon juice, zest and powdered sweetener until smooth.
- Dissolve the gelatine according to your manufacturer's instructions. Mine dissolved in 2 tablespoon hot water. *** See notes
- Pour liquid gelatine into the strawberry mix and stir to combine.
- Add the strawberry mix to the cream cheese mix and blend until smooth.
- Then add the whipped cream and briefly blend until just combined.
Assembly & Cooling
- Pour the cheesecake filling into the springform, cover and chill for at least 4 hours or, even better, overnight in the fridge.
- When the cheesecake has set fully, run a sharp knife along the inside of the springform to release the cake before you open the springform.
- Option to decorate with strawberries, mint leaves and lemon zest or whipped cream just before serving.
Notes
- This cheesecake yields 12 slices, each containing approximately 4.8g net carbs (excluding strawberry decoration).
- For easier slicing, chill the cheesecake in the freezer for 30 minutes before serving.
- Store leftovers in the refrigerator up to 5 days or freeze for up to 3 months to maintain quality.
- Ensure gelatin is fully dissolved by warming or placing the bowl in hot water as needed to avoid lumps in the filling.
- Use a food processor or immersion blender to achieve a smooth filling texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Total Carbohydrates | 7.9g | 3% |
| Protein | 7.4g | 15% |
| Fat | 33.2g | 51% |
| Saturated Fat | 14.6g | 73% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6.4g | 32% |
| Fiber | 2.6g | 10% |
| Sugar | 3.9g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
