Keto Classic Strawberry Cheesecake

Indulge in the guilt-free decadence of our Keto Classic Strawberry Cheesecake, a low-carb twist on the beloved dessert. This creamy, velvety cheesecake features a buttery almond flour crust, a smooth filling made with rich cream cheese and a hint of vanilla, and a topping of fresh, juicy strawberries for a burst of natural sweetness. Sweetened with keto-friendly erythritol and lightly brightened with lemon juice, this dessert is perfect for those following keto or low-carb diets without sacrificing flavor. With just 20 minutes of prep time and simple, easy-to-follow steps, this recipe is ideal for any occasion, from dinner parties to everyday indulgence. Serve this keto cheesecake chilled and watch it become your favorite sweet treat that’s as beautiful to look at as it is to eat.

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:70 mins

Total Time:90 mins

Servings: 12

Ingredients

• 2 cups Almond flour
• 1 cup Erythritol sweetener
• 0.5 cup Unsalted butter, melted
• 24 oz Cream cheese, softened
• 2 tsp Vanilla extract
• 3 large Eggs
• 2 tbsp Lemon juice
• 0.5 cup Sour cream
• 1 cup Fresh strawberries, sliced

Directions

Step 1

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with nonstick cooking spray or line it with parchment paper.

Step 2

In a medium bowl, combine the almond flour, 1/4 cup of erythritol, and melted butter. Mix until well combined to create a crumbly mixture.

Step 3

Press the almond flour mixture firmly into the bottom of the prepared springform pan to form the crust. Bake for 10-12 minutes until lightly browned. Allow the crust to cool while preparing the filling.

Step 4

In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy.

Step 5

Add the remaining 3/4 cup erythritol and vanilla extract to the cream cheese. Beat until well combined.

Step 6

Add eggs, one at a time, beating on low speed after each addition until just combined. Avoid over-mixing.

Step 7

Mix in the lemon juice and sour cream just until incorporated.

Step 8

Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.

Step 9

Bake the cheesecake in the preheated oven for 50-55 minutes until the center is set but still slightly jiggly.

Step 10

Once baked, turn off the oven and let the cheesecake cool for 1 hour inside the oven with the door slightly ajar.

Step 11

After cooling, refrigerate the cheesecake for at least 4 hours or overnight for the best results.

Step 12

Before serving, arrange the fresh strawberry slices on top of the cheesecake.

Step 13

Slice, serve, and enjoy your Keto Classic Strawberry Cheesecake!

Nutrition Facts

Serving size	(1680.1g)

Amount per serving	% Daily Value*
Calories	4891.4

Total Fat 467.9g	0%
Saturated Fat 231.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1627.1mg	0%
Sodium 2512.2mg	0%
Total Carbohydrate 340.2g	0%
Dietary Fiber 23.6g	0%
Total Sugars 48.6g
Protein 109.7g	0%

Vitamin D 123IU	0%
Calcium 1380.6mg	0%
Iron 12.5mg	0%
Potassium 1189.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.1%

Protein: 7.3%

Carbs: 22.6%