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Keto Strawberry Cheesecake

Keto Strawberry Cheesecake

Keto strawberry cheesecake is a creamy, low-carb dessert with a nutty crust and fruity topping.It’s perfect for satisfying sweet cravings while staying within your keto goals.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 5 hours 5 minutes
Servings: 10
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1½ cups Almond Flour
  • 3 tbsp Melted Butter
  • 2 tbsp Cinnamon (Optional)
  • ½ tsp Erythritol (Granulated)
  • Pinch of Salt
For the Filling:
  • 16 oz Cream Cheese (Softened)
  • 2 large Eggs
  • ½ cup Sour Cream
  • ½ cup Erythritol (Powdered)
  • 1 tsp Vanilla Extract
  • 1 tbsp Lemon Juice
For the Strawberry Topping:
  • 1 cup Fresh Strawberries (Sliced)
  • 2 tbsp Water
  • 1 tsp Erythritol
  • 1 tsp Lemon Juice
  • ½ tbsp Xanthan Gum (Optional For Thickening)

Equipment

  • 1 Springform Pan (7-9 inch)
  • 1 Mixing bowls
  • 1 Electric Hand Mixer Or Whisk
  • 1 Measuring cups and spoons
  • 1 Silicone Spatula
  • 1 Baking Sheet (Optional, For Even Base)
  • 1 Blender Or Food Processor (Optional, For Strawberry Topping)

Method
 

  1. Prepare the Crust: Mix almond flour, melted butter, erythritol, cinnamon, and salt in a bowl. Press the mixture into a greased springform pan and flatten evenly. Bake at 325°F (160°C) for 10 minutes and then let it cool.
  2. Make the Filling: In a large bowl, beat softened cream cheese until smooth and fluffy. Add eggs, sour cream, erythritol, vanilla, and lemon juice one at a time. Mix everything until the batter is smooth and lump-free.
  3. Assemble and Bake: Pour the cheesecake filling over the cooled crust evenly. Bake at 325°F (160°C) for 40–45 minutes until center is almost set. Turn off the oven, leave the door open, and cool it inside for 30 minutes.
  4. Prepare the Strawberry Topping: In a saucepan, cook strawberries, water, erythritol, and lemon juice on medium heat. Once softened, mash lightly and add xanthin gum to thicken. Let it cool completely.
  5. Chill and Serve: Spread the cooled strawberry mixture over the chilled cheesecake.Refrigerate for 4 hours or overnight for best texture and flavour. Slice and enjoy your keto-friendly strawberry cheesecake!

Notes

  • Always use softened cream cheese to avoid lumps.
  • Chill the cheesecake thoroughly before serving.
  • Add xanthan gum slowly to avoid clumping.
  • Bake in a water bath to prevent cracking.
  • Use powdered sweetener for smoother filling texture.