This Keto Strawberry Cheesecake is rich and rich and more rich, but in a good way! This is a creamy and delicious dessert, keto style, that will satisfy your cravings for great cheesecake! Using almond flour for a low-carb option or crushed keto-friendly cookies for a decadent treat, the crust is buttery and firm, and baking, making an excellent base for the rich cream cheese filling. The filling is sweetened with erythritol (or you can use stevia, or even monkfruit), allowing for a creamy, velvety texture without all the blood-sugar spiking.
At the top, fresh strawberries or sugar-free strawberry sauce is piled on to provide natural sweetness and a cool change from the richness of the cheesecake. Some versions swirl the strawberries right into the filling for streaks of crimson, and others layer whipped cream over the tops for an extra note of indulgence.
It’s also a great make-ahead keto dessert for your holiday dinners, for parties, or as a weekly indulgence. Sweet and tangy, with a bit of creaminess, this creamy keto strawberry cheesecake is sure to please anyone looking for a sweet treat, without going off the rails on the ketogenic diet. It makes an indulgent, guilt-free treat for those who crave something sweet while on a low-carb diet.
Keto Strawberry Cheesecake Recipe
Ingredients
Equipment
Method
- Combine almond flour, melted butter, erythritol and vanilla. Press into springform pan. Bake for 10 minutes in a 325°F (160°C) oven. Let it cool
- Whisk cream cheese and erythritol until fluffy. Beat in eggs one at a time. Whisk in vanilla and sour cream
- Pour filling over crust. Place into oven and bake at 325°F for 45-50 minutes and edges are set and center is slightly jiggly
- Cool Turn off oven and crack door; cool 1 hour. If you have the time, refrigerate 4 hours (overnight is even better)
- In saucepan, simmer strawberries, erythritol, and lemon juice 5–7 minutes, until slightly thickened. Let it cool
- Spread topping over cheesecake before serving
Notes
Flavour Profile of Keto Strawberry Cheesecake
- Creamy & Luscious– A creamy, velvety cream cheese filling gives it that cheesecake flavor.
- Tangy & Sweet– The cheesecake filling has that nice creaminess and a bit of aftertaste sweetness from keto sweeteners.
- Buttery & Nutty Crust– The crust is made of butter and almond flour; it’s slightly nutty and crisp, in place of graham crackers.
- Fresh & Fruity– And topped with fresh — or a touch of sweetened, keto strawberries for that bright, and juicy contrast.
- Balanced & Indulgent– If you need a little naughty sweet treat, this is it, perfect without any guilt!
Keto Strawberry Cheesecake Nutrition and Calories
| Nutrient | Amount per Serving |
| Calories | 320–350 kcal |
| Total Fat | 30–32 g |
| Saturated Fat | 16–18 g |
| Protein | 7–8 g |
| Total Carbohydrates | 6–7 g |
| Dietary Fiber | 1–2 g |
| Net Carbs | 4–5 g |
| Sugar | 2–3 g (from strawberries) |
| Sodium | 220–250 mg |
FAQs
Q1. Is strawberry cheesecake keto-friendly?
A1. Of course, particularly when it’s the low-carb type of keto cheesecake made with almond flour crust and sugar-free sweeteners.
Q2. How many carbs are in keto cheesecake with strawberries?
A2. About 4-5 net carbs per slice.
Q3. Can I make it crustless?
A3. Yes—not having a crust takes down the carbs even more.
Q4. What sweetener works best?
A4. Erythritol, monk fruit, allulose — other choices for pure sweetness.
Q5. Can I use frozen strawberries?
A5. Yes — you just need to thaw them and drain them very well before topping.
Hi, I’m Candice Knauer!
I’m passionate about creating delicious, healthy meals that make the keto lifestyle simple and enjoyable. What started as my personal journey into low-carb cooking has grown into a collection of recipes that I love sharing with others who want to feel their best while still enjoying great food.