Keto Strawberry Cheesecake | Wholesome Yum

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The cheesecake recipe is by far the most popular keto dessert At Wholesome Yum!from classic low carb cheesecake arrive No Bake Cheesecake and Cheesecake Fat Bombs, there are plenty of low-carb ways to enjoy it without sacrificing macros. Time to tackle another classic for this dessert and make it low carb :A Sugar Free Keto Strawberry Cheesecake Recipe!

Instead of serving fresh berries alone on this cheesecake, I used one of my new favorite spreads for extra flavor: ChocZero Keto Candied Strawberry Jam! Just like other jams, this one tastes thick and sweet, comes with real strawberries, and spreads well—but only has 1 net carb per serving. It’s the best sweet treat in this low-carb strawberry cheesecake recipe.

(using code WHOLESOMEYUM 10% discount, just for wholesome yum readers! )

ingredients you need

This section explains how to choose the best ingredients for the Strawberry Keto Cheesecake, what each ingredient does in the recipe, and substitution options. See recipe card below for measurements.

For the crust:

• Wholesome Yum Almond Flour – Fine grinding gives it the texture of wheat flour and creates the perfect buttery taste similar to shortbread crust.
• Besti Monk Fruit Allulose Blend – Adds a sugar-like sweetness to the crust with 0 net carbs.other granular keto sweetener May work, but Besti has better taste and texture.
• butter – I use grass-fed butter, but you can use any unsalted variety. Coconut oil (measure solids, then melt) should work too.
• vanilla extract – Adds aroma and deeper flavor to the crust.

Need a nut free cheesecake crust?

made with my coconut husk Keto Cheesecake Cupcakes Instead, use it for the crust in this sugar-free strawberry cheesecake recipe. (Coconut flour is considered nut-free because coconut isn’t actually a nut.)

For padding:

• Besti Luo Han Guo Powder Allulose Blend – Unlike most powdered keto sweeteners, this one blends seamlessly and dissolves into the cheesecake batter – just like powdered sugar! It also won’t recrystallize, so even if you make it, your keto cheesecake will stay silky smooth.
• cream cheese – For the best keto-friendly cheesecake, use full-fat cream cheese. However, low-fat varieties are also available. Make sure it’s softened to room temperature.
• Egg – Helps the cheesecake bond and set. Use full, large ones.
• lemon juice -Adds sparkle to the rich flavor of the cream cheese (but not enough to make it a lemon cheesecake). Fresh juice tastes best, but bottled lemon juice works too.
• vanilla extract – A classic addition to this easy keto strawberry cheesecake filling.

Want to add sour cream?

My recipe doesn’t, but you can add 1/4 cup sour cream to the filling if you want.

Strawberry Topping:

• fresh strawberries – A must for low carb strawberry cheesecake! Some will be chopped, while others will be halved for sauce. Frozen strawberries can be used, but fresh textures are better. Other berries, such as blueberries, raspberries, or blackberries, may also work, but I haven’t tested how much you need. (I do have one Keto Blueberry Cheesecake if you are willing to. )
• ChocZero Candied Strawberry Jam – Maximize the strawberry flavor of this dessert without adding a ton of extra carbs! Plus, it only has Luo Han Guo added.
• lemon juice – Keeps flavors bright and balances sweetness.

How to Make Keto Strawberry Cheesecake

This section describes how to make a sugar-free strawberry cheesecake, with step-by-step photos and details on the technique. See the recipe card below for full instructions.

• Make the crust. In a bowl whisk almond flour, butter, besti, and vanilla until well combined. Press the dough into the bottom of a parchment-lined springform pan. Roast until almost golden brown. Let cool for at least 10 minutes.

• make stuffing. In a large mixing bowl, beat cream cheese and besti on medium-low speed until fluffy. Add eggs, one at a time, followed by lemon juice and vanilla extract.

Tip: When preparing the filling, always mix on medium-low speed.

High speed will introduce too many air bubbles.

• bake. Add the filling mixture to the pan and smooth the top. Bake until the center is almost set but still jiggly.

Tip: It is important that the filling is still wobbly when you remove it from the oven.

Do not wait until the filling is fully set in the oven or it will dry out and may crack. Instead, take it out when it’s shaken like jelly, and it solidifies as it cools and cools.

• Make the sauce. While the cheesecake is cooling, place the chopped strawberries, ChocZero Strawberry Jam, and lemon juice in a saucepan over medium heat. Simmer slowly while lightly mashing the berries, until they start to break down and thicken the sauce.
• Add halved strawberries. Add half of the berries to the sauce and heat for a few minutes until the berries are slightly soft. Remove from heat and cool to room temperature.

• top and serve. Carefully run a knife along the edges of the cheesecake and remove the edges of the pan. Spoon most of the sauce over the sugar-free strawberry cheesecake and place the halved strawberries on top. Reserve the remaining sauce. (You can also mix some unsweetened whipped cream If you like. )

How many carbs are in Keto Strawberry Cheesecake?

mine Classic Keto Cheesecake Recipe There are 5 grams of net carbs, but this one has 10.2 grams per slice, thanks to the strawberry topping. The extra carbs come from fresh berries and just a little (less than 1 gram per serving) from jam. It’s still a huge improvement over regular strawberry cheesecake, which typically contains over 50 net carbs per serving.

However, slices are also Very Rich and filling, you can choose to cut your cheesecake into 16 slices instead of 12 to reduce the net carbs to 7.6 grams per serving.

Storage Instructions

Store Unsweetened Strawberry Cheesecake covered in the refrigerator for up to 5 days. It tastes best after a day or two, though.

Can strawberry cheesecake be frozen?

Yes, you can freeze strawberry cheesecake! If possible, freeze the cake base and fruit filling separately. Let the cheesecake cool completely, wrap tightly (and transfer the toppings to an airtight container), then store both in the refrigerator for 1-2 months. Thaw both ingredients in the refrigerator before serving.

More Keto Cheesecake Recipes

Cheesecake is my favorite Keto Recipesso if you like them, try these other versions:

Tomato Strawberry Cheesecake

This Sugar Free Keto Strawberry Cheesecake recipe is a show stopper with only 15 minutes of prep time! It tasted like the real thing, so no one would have guessed it was low carb.

Prepare: 15 minute

Cook: 1 Hour

cooldown 4 Hour

All: 1 Hour 15 minute

Serving Size: 12 (Adjust the scale recipe)

raw material

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instruct

Tap the time in the instructions below to start the kitchen timer while cooking.

1. Preheat oven to 350°F (177°C).underline the bottom of a 9″ (23 cm) springform pan and parchment.

2. To make the crust, in a medium bowl whisk together the almond flour, melted butter, besti, and vanilla extract until well combined. The dough will be a little crumbly. Press the dough into the bottom of the prepared pan.bake about 10 minutes, until almost no golden color.cool at least 10 minutes.

3. In a large bowl, use hand mixer Beat cream cheese and Basil powder on medium-low speed until fluffy. Beat the eggs, one at a time. Finally, add the lemon juice and vanilla extract. (Always keep the mixer on low to medium speed; too high a speed will introduce too many air bubbles, which we don’t want.)

4. Pour the filling into the pan and cover the crust. Smooth the top with a spatula (you can use a pastry spatula to make the top smoother if you have one).

5. bake about 45-55 minutes, until the center is almost fixed, but still unstable. (If you want to be extra careful to avoid cracking, you can wrap the pan in two layers of foil, place the pan in a larger baking pan, and fill the pan halfway with warm water. This is called a water bath , to help gradually change the temperature during baking.)

6. Remove cheesecake from oven. If the edges are sticking to the pan, run a knife around the edges (do not remove the springform edges). Cool to room temperature in a pan on the counter. Refrigerate for at least 4 hours (preferably overnight) until fully set.

7. Meanwhile, to make strawberry jam, combine chopped strawberries, lemon juice, and jam medium pan Over medium fire.stew about 10 minutesmash the sauce as the berries soften until the strawberries begin to break down and form a sauce.

8. Stir the halved strawberries into the sauce.Calories are 2-3 minutes, until the halves are soft but not mushy. Remove from heat and allow sauce to cool completely to room temperature.

9. Once the cheesecake is set, run a knife along the edge of the springform pan again and remove the sides of the pan. You can carefully transfer the cheesecake to a plate or simply use the bottom of a springform pan to serve.

10. Spoon most of the liquid portion of the strawberry jam over the cheesecake. Put half of the strawberries on top. Serve with any leftover sauce.

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recipe notes

Serving Size: 1 slice, or 1/12 a whole cheesecake

nutrient content

Amount per serving. Serving Sizes in Recipe Instructions Above.

Calories 464

fat 41.7 g

protein 10.6G

total carbohydrates 20 grams

net carbs 10.2 grams

fiber 9.8 grams

sugar 6.3G

Nutrition Facts are provided as a courtesy. Have questions about the calculation or why you get different results?see our nutrition policy.

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