This keto strawberry cheesecake is the kind of dessert that makes people go quiet at the table, in the best possible way. The almond flour crust bakes up golden and buttery, the filling is impossibly smooth and rich, and that jammy strawberry topping adds just the right amount of fruity sweetness. I started making this one summer when I had a mountain of fresh strawberries from the farmers market and a serious cheesecake craving, and honestly, it's been a regular in my kitchen ever since. The best part? It comes together with simple ingredients and zero sugar, so you can enjoy every single bite without any second-guessing.
If you love strawberry desserts as much as I do, you're going to want to check out these too: Strawberry Shortcake Truffles, Red Velvet Cheesecake Balls, Chocolate Raspberry Cake, Cinnamon Twists, and Lemon Cream Cheese Dump Cake Recipe.
Why You'll Love This Keto Strawberry Cheesecake Recipe
This keto strawberry cheesecake checks every single box for a low-carb dessert that actually delivers.
- It uses an almond flour cheesecake crust that's buttery, slightly sweet, and holds together beautifully when sliced.
- The filling is made with monk fruit sweetened cheesecake filling, so it's completely sugar-free but tastes indulgent.
- Fresh strawberries and ChocZero keto strawberry jam create a topping that looks gorgeous and tastes even better.
- It's make-ahead friendly, which makes it perfect for holidays, dinner parties, or weekend treats.
- Every slice is only 10.2g net carbs, making it a solid keto-friendly dessert option.
Jump to:
- Why You'll Love This Keto Strawberry Cheesecake Recipe
- Ingredients for Keto Strawberry Cheesecake
- How to Make Keto Strawberry Cheesecake
- Substitutions and Swaps
- Equipment for Keto Strawberry Cheesecake
- How to Store Your Keto Strawberry Cheesecake
- Expert Tips for the Best Keto Strawberry Cheesecake
- FAQ for Keto Strawberry Cheesecake
- Related
- Pairing
- Low Carb Strawberry Cheesecake
Ingredients for Keto Strawberry Cheesecake
Here's everything that goes into this keto strawberry cheesecake, with a quick note on why each one matters.
For the Crust:
- Wholesome Yum Blanched Almond Flour (2 cups): Forms the base of the crust and gives it a light, tender texture without any graininess.
- Unsalted butter, melted (⅓ cup): Binds the crust and adds rich, buttery flavor.
- Besti Monk Fruit Allulose Blend (2 tbsp): Sweetens the crust just enough without adding any carbs.
- Vanilla extract (1 tsp): Adds a warm, subtle flavor that makes the crust taste more complete.
For the Cheesecake Filling:
- Cream cheese, softened (32 oz): The star of the filling. Full-fat cream cheese gives this cheesecake its signature dense, creamy texture.
- Besti Powdered Monk Fruit Allulose Blend (1 ¼ cup): Powdered sweetener dissolves smoothly into the filling so there's no grittiness.
- Eggs, large (3): Help the filling set and give it structure without making it eggy.
- Lemon juice (1 tbsp): Brightens the flavor and balances the richness of the cream cheese.
- Vanilla extract (1 tsp): Rounds out the filling with a classic cheesecake flavor.
For the Strawberry Topping:
- Fresh strawberries, divided (1 ½ lb): Half gets chopped and cooked down into the sauce, half gets halved and stirred in at the end for texture and freshness.
- ChocZero Keto Strawberry Jam (½ cup): Thickens the sauce and adds a sweet, jammy depth without any sugar.
- Lemon juice (½ tbsp): Adds a tiny bit of brightness that makes the strawberry flavor pop.
See recipe card for quantities.
How to Make Keto Strawberry Cheesecake
Here's your step-by-step guide to making this creamy low-carb dessert from scratch.
Preheat oven: Set your oven to 350°F (177°C) and line the bottom of a 9-inch springform pan with parchment paper. Getting the pan ready first makes everything smoother once your batter is mixed.
Make the crust: In a medium bowl, stir together the almond flour, melted butter, Besti, and vanilla extract until the mixture resembles damp sand. Press it firmly and evenly into the bottom of your prepared pan. Bake for 10 minutes until the edges look lightly golden. Let it cool for at least 10 minutes before adding the filling.
Prepare the filling: In a large bowl, beat the softened cream cheese and powdered Besti together on low to medium speed until the mixture is fluffy and smooth. Add the eggs one at a time, mixing between each addition. Stir in the lemon juice and vanilla. Keep your mixer speed low throughout to avoid incorporating too many air bubbles, which can cause cracks during baking.
Assemble and bake: Pour the filling over the cooled crust and smooth the top with a spatula. Bake for 45 to 55 minutes. You're looking for edges that look fully set while the center still has a slight jiggle, like gelatin. If you want a perfectly crack-free top, place a pan of hot water on the rack below the cheesecake while it bakes.
Cool and chill: As soon as it comes out of the oven, run a thin knife around the edges to loosen the cheesecake from the pan sides. Let it cool to room temperature on the counter, then transfer to the fridge for at least 4 hours, or overnight if you can wait. The chilling time is what takes this from good to truly perfect.
Make the strawberry sauce: In a medium saucepan over medium heat, combine the chopped strawberries, keto jam, and lemon juice. Simmer for about 10 minutes, gently mashing the berries as they soften. Stir in the halved strawberries and cook for another 2 to 3 minutes until they're just slightly soft. Remove from heat and let the sauce cool completely before topping the cheesecake.
Top and serve: Remove the sides of the springform pan. Spoon the cooled strawberry sauce over the top of your keto strawberry cheesecake and arrange the halved berries for a beautiful presentation. Serve any extra sauce on the side, and add a dollop of sugar-free whipped cream if you like.
Substitutions and Swaps
This keto strawberry cheesecake recipe is flexible. Here are a few easy adjustments if needed.
- No almond flour? Sunflower seed flour works as a 1:1 swap and keeps the net carbs low.
- No ChocZero jam? Use any sugar-free strawberry preserve you have on hand, or make your own by simmering strawberries with a little monk fruit sweetener.
- Frozen strawberries? They work fine for the sauce. Thaw and drain them first so the topping doesn't get too watery.
- Dairy-free? Use dairy-free cream cheese and vegan butter. The texture will be slightly different but still delicious.
Equipment for Keto Strawberry Cheesecake
- 9-inch (23 cm) springform pan
- Parchment paper
- Medium mixing bowl
- Large mixing bowl
- Hand mixer or stand mixer
- Spatula or pastry spatula
- Medium saucepan
How to Store Your Keto Strawberry Cheesecake
This strawberry cheesecake stores beautifully, which makes it a great make-ahead dessert.
Refrigerator: Cover tightly and store for up to 5 days. The flavor actually deepens after day one.
Freezer: Slice the cheesecake and freeze individual pieces on a baking sheet, then transfer to a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the fridge before serving. Add the strawberry topping fresh after thawing for the best results.
Expert Tips for the Best Keto Strawberry Cheesecake
Use a hot knife to slice. Run your knife under hot water, dry it, and slice. Repeat between cuts for clean, bakery-style pieces.
Room temperature cream cheese is non-negotiable. Cold cream cheese leads to lumpy filling. Pull it out of the fridge at least an hour before you start.
Don't overmix. Beating the filling too fast or too long adds air, which causes cracks. Low and slow wins here.
Cool gradually. Going from oven to fridge too quickly can cause the top to crack. Let it come to room temperature on the counter first.
Chill it long enough. Four hours is the minimum, but overnight gives you the cleanest slices and the best texture.
FAQ for Keto Strawberry Cheesecake
Can strawberries lower triglycerides?
Some research suggests that strawberries may support heart health, including healthy triglyceride levels, thanks to their antioxidants and fiber content. They're one of the lower-sugar fruits, which makes them a solid choice on a keto diet. Always check with your doctor for personal health guidance.
Are strawberries good for ketosis?
Yes, strawberries are one of the most keto-friendly fruits available. They're relatively low in net carbs compared to other berries, and when used in moderation, they fit comfortably into a low-carb lifestyle. This keto strawberry cheesecake uses fresh strawberries in a way that keeps each slice at just 10.2g net carbs.
What cheese is keto-friendly?
Full-fat cream cheese is one of the best options for keto desserts. It's high in fat, low in carbs, and creates that signature rich, creamy texture you want in a proper cheesecake. Other keto-friendly cheeses include mascarpone, brie, cheddar, and gouda.
Does keto help with BPD?
This is a question best answered by a qualified healthcare provider. While some people report mood and energy improvements on a ketogenic diet, there is not yet strong clinical evidence specifically linking keto to BPD treatment. Speak with your doctor or mental health professional for guidance tailored to you.
Can I make this keto strawberry cheesecake without a crust?
Absolutely. Pour the filling directly into a greased springform pan and bake as directed. It still sets beautifully and slices cleanly, just without the almond flour base.
Can I make a no-bake version of keto strawberry cheesecake?
Yes! For a keto strawberry cheesecake no bake version, skip the eggs and use softened cream cheese beaten with powdered sweetener and a bit of heavy cream. Press into a pan, chill for several hours, and top with the strawberry sauce. It won't have the same dense texture but it's still creamy and delicious.
Related
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Pairing
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Low Carb Strawberry Cheesecake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (177°C). Line the bottom of a 9-inch springform pan with parchment paper.
- In a medium bowl, combine the almond flour, melted butter, monk fruit sweetener, and vanilla extract until the mixture forms a slightly crumbly dough.
- Press the crust evenly into the bottom of the prepared pan and bake for about 10 minutes, until lightly golden. Let it cool for at least 10 minutes.
- In a large bowl, beat the softened cream cheese and powdered monk fruit sweetener at low to medium speed until smooth and fluffy.
- Add eggs one at a time, mixing just until incorporated. Then stir in the lemon juice and vanilla extract, keeping the mixer at low to medium speed.
- Pour the cream cheese filling over the cooled crust and smooth the surface with a spatula for an even top.
- Bake the cheesecake for 45-55 minutes, until the center is mostly set but still slightly jiggly. If desired, use a water bath to prevent cracks.
- Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours or overnight until fully set.
- To make the strawberry sauce, combine chopped strawberries, jam, and lemon juice in a medium saucepan over medium heat. Simmer for about 10 minutes, mashing lightly until the berries break down.
- Add halved strawberries to the sauce and cook for 2-3 minutes until slightly softened. Remove from heat and let cool completely.
- Run a knife around the pan edges and remove the springform sides. Spoon most of the strawberry sauce over the cheesecake and arrange the halved berries on top. Serve with any remaining sauce.
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