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Keto Strawberry Cheesecake

Keto Strawberry Cheesecake

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Prep Time 20 minutes
Cook Time 1 hour
1 hour 19 minutes
Total Time 2 hours 39 minutes
Servings: 12
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups almond flour
  • 1/4 cup melted butter
  • 2 tbsp powderederythritol
  • 1/2 tsp vanilla extract
Filling
  • 24 oz cream cheese, softened
  • 1 cup powdered erythritol
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
StrawberryTopping
  • 1 1/2 cups strawberries, in slices, not frozen
  • 2 tbsp powdered erythritol
  • 1 tsp lemon juice

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • electric hand mixer
  • Measuring cups/spoons
  • Spatula
  • Saucepan

Method
 

  1. 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
  2. Whisk cream cheese and erythritol until fluffy. Beat in eggs one at a time. Whisk in vanilla and sour cream
  3. 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
  4. Cool Turn off oven and crack door; cool 1 hour. If you have the time, refrigerate 4 hours (overnight is even better)
  5. In saucepan, simmer strawberries, erythritol, and lemon juice 5–7 minutes, until slightly thickened. Let it cool
  6. Spread topping over cheesecake before serving

Notes

Do not overbake; cheesecake will continue to set as it cools.
For even more silkiness, and to break down the cream cheese some, use cream cheese at room temperature.
May freeze slices for up to 2 months.
Rich, creamy keto cheesecake with a strawberry topping!