Low Carb Classic Strawberry Cheesecake

Indulge guilt-free with this luscious Low Carb Classic Strawberry Cheesecake, a keto-friendly twist on a timeless dessert favorite. Featuring a rich, creamy filling made from velvety cream cheese, a hint of vanilla, and a delicate almond flour crust, this cheesecake delivers all the decadence without the carbs. Topped with fresh, tangy strawberries lightly kissed with lemon juice, it's the perfect balance of sweet and tart in every bite. With only 25 minutes of prep and a gradual cooling process to prevent cracking, this easy-to-follow recipe ensures professional results every time. Serve this beautifully chilled dessert at your next gathering or as a special treat, satisfying cravings while staying true to your low-carb lifestyle!

Nutriscore Rating: 55/100

Prep Time:25 mins

Cook Time:70 mins

Total Time:95 mins

Servings: 12

Ingredients

• 1.5 cups Almond flour
• 0.25 cups Unsalted butter, melted
• 0.75 cups Granulated erythritol (or preferred low-carb sweetener), divided
• 24 ounces Cream cheese, softened
• 1 teaspoon Vanilla extract
• 3 Large eggs
• 0.5 cups Sour cream
• 1.5 cups Fresh strawberries, hulled and sliced
• 1 tablespoon Lemon juice

Directions

Step 1

Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan. Line the bottom with parchment paper for easier removal.

Step 2

In a medium bowl, mix the almond flour, melted butter, and 1/4 cup of the granulated erythritol until well combined. Press the mixture firmly and evenly into the bottom of the prepared springform pan to form the crust.

Step 3

Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.

Step 4

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Step 5

Add the remaining 1/2 cup of granulated erythritol and vanilla extract to the cream cheese, beating until thoroughly mixed.

Step 6

Add the eggs one at a time, beating on low speed after each just until combined. Be careful not to overmix.

Step 7

Gently fold the sour cream into the cream cheese mixture using a spatula, until fully incorporated.

Step 8

Pour the cheesecake filling over the cooled crust in the springform pan, spreading it out evenly.

Step 9

Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center still jiggles slightly.

Step 10

Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually, which helps prevent cracking.

Step 11

Once cooled to room temperature, cover and refrigerate the cheesecake for at least 4 hours or overnight to fully set.

Step 12

Before serving, prepare the strawberry topping by mixing the sliced strawberries and lemon juice in a bowl.

Step 13

Arrange the strawberry slices on top of the chilled cheesecake.

Step 14

Carefully remove the cheesecake from the springform pan. Slice and serve chilled.

Nutrition Facts

Serving size	(1569.2g)

Amount per serving	% Daily Value*
Calories	4180.9

Total Fat 396.9g	0%
Saturated Fat 198.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1498.0mg	0%
Sodium 2505.3mg	0%
Total Carbohydrate 276.8g	0%
Dietary Fiber 20.0g	0%
Total Sugars 49.0g
Protein 98.6g	0%

Vitamin D 120IU	0%
Calcium 1275.7mg	0%
Iron 11.5mg	0%
Potassium 1266.9mg	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: 70.4%

Protein: 7.8%

Carbs: 21.8%