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Keto Strawberry Cheesecake

You only need 20 minutes prep to make this super fruity, refreshing keto strawberry cheesecake. This cake goes down well with the entire family, whether they are low carb or not! At 4.8g net carbs per slice it's keto-friendly, too.

Prep Time
20 mins
Chilling Time
4 hrs
Total Time
4 hrs 20 mins
Servings: 12 slices
Calories: 341 kcal
Course: Dessert
Cuisine: British

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 full fat cream cheese (450g)
  • 1 cup heavy cream (240g) double cream
  • 10 ounces chopped strawberries (300g/ around 2 cups)
  • 1 sachet gelatine (12g) and 2 tablespoon hot water
  • 2 tablespoon lemon juice
  • Grated zest of 1 lemon
  • 6 tablespoon powdered sweetener 
  • Optional: more strawberries and mint leaves to decorate

Instructions

    Cup of Yum
  1. Line the base of a springform (20 cm diameter) with parchment paper and grease the sides with butter.
Crust
    Cup of Yum
  1. 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
  1. In a large mixing bowl, whip the cream with an electric mixer until soft peaks.
  2. In a second bowl, blend the strawberries until smooth.
  3. In a third large mixing bowl, blend the cream cheese, lemon juice, zest and powdered sweetener until smooth.
  4. Dissolve the gelatine according to your manufacturer's instructions. Mine dissolved in 2 tablespoon hot water. *** See notes
  5. Pour liquid gelatine into the strawberry mix and stir to combine.
  6. Add the strawberry mix to the cream cheese mix and blend until smooth.
  7. Then add the whipped cream and briefly blend until just combined.
Assembly & Cooling
  1. Pour the cheesecake filling into the springform, cover and chill for at least 4 hours or, even better, overnight in the fridge.
  2. 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.
  3. Option to decorate with strawberries, mint leaves and lemon zest or whipped cream just before serving.

Notes

  • Makes 12 slices. 4.8g net carbs per slice. (Calculated without the strawberry decoration on top. FYI, 1 medium strawberry adds 0.7 net carbs).
  • Before serving, I put the cake in the freezer for 30 minutes. This makes it easier to slice.
  • Store in the refrigerator for up to 5 days. Cheesecake also freezes well for up to 3 months.
  • *** Make sure the gelatine is 100% dissolved. If necessary, place the bowl with the gelatine into a larger bowl filled with boiling water.
  • I used a food processor, but you can make this recipe with an immersion blender.
  • The nutritional info given is per slice assuming 12 slices per cake without topping/decoration. 

Nutrition Information

Calories 341kcal (17%) Total Carbohydrates 7.9g Protein 7.4g (15%) Fat 33.2g (51%) Saturated Fat 14.6g (73%) Polyunsaturated Fat 1g Monounsaturated Fat 6.4g Fiber 2.6g (10%) Sugar 3.9g (8%)

Nutrition Facts

Serving: 12slices

Amount Per Serving

Calories 341

% 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.