If you’re following a keto diet but still crave something sweet, you’re in for a treat with this keto strawberry cheesecake. This dessert combines the creamy richness of cheesecake with the fresh, tangy burst of strawberries—all without the guilt. Perfect for satisfying your sweet tooth while keeping your carb count low, it’s a win-win for anyone looking to indulge responsibly.
Originating from the classic New York cheesecake, this keto version swaps out sugar and high-carb ingredients for keto-friendly alternatives. The result? A deliciously smooth and flavorful cheesecake that fits perfectly into your keto lifestyle. Whether you’re a seasoned keto dieter or just starting out, this recipe is bound to become a favorite.
Ingredients
To make this keto strawberry cheesecake, we’ll need specific ingredients for the crust, filling, and strawberry topping. These ingredients ensure the dessert is delicious and keto-friendly.
For The Crust
- 1 1/2 cups almond flour
- 1/4 cup unsalted butter (melted)
- 3 tablespoons erythritol (or preferred keto sweetener)
- 1 teaspoon vanilla extract
- Pinch of salt
For The Filling
- 24 ounces cream cheese (softened)
- 1 cup powdered erythritol (or preferred keto sweetener)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1 tablespoon lemon juice
- 1 cup strawberries (fresh or frozen, chopped)
- 2 tablespoons water
- 2 tablespoons powdered erythritol (or preferred keto sweetener)
- 1 teaspoon lemon juice
Equipment Needed
Making a keto strawberry cheesecake requires some essential kitchen tools to achieve the best results. Here’s a list of the equipment you’ll need:
- Springform Pan: A 9-inch springform pan is ideal for easy removal of the cheesecake once it’s set.
- Mixing Bowls: You’ll need at least two mixing bowls – one large for the filling and one medium for the crust mixture.
- Electric Mixer: An electric mixer, preferably a stand mixer, helps in achieving a smooth and creamy filling.
- Measuring Cups and Spoons: Accurate measurements are crucial, especially when you’re managing keto-friendly ingredients.
- Rubber Spatula: A rubber spatula is great for scraping down the sides of the bowl and ensuring all ingredients are well incorporated.
- Hand Blender or Food Processor: These are useful for blending the strawberries into the topping.
- Baking Sheet: A baking sheet placed under the springform pan can catch any drips or leaks during baking.
- Parchment Paper: Lining the bottom of your springform pan with parchment paper makes the cheesecake easier to remove.
- Cooling Rack: A cooling rack is necessary to allow the cheesecake to cool evenly before refrigerating.
- Saucepan: A small saucepan is needed for preparing the strawberry topping.
Having these tools on hand will streamline the process and help you achieve a perfectly creamy and delightful keto strawberry cheesecake.
Directions
With all your ingredients and equipment ready, let’s dive into the step-by-step process of creating this delicious keto strawberry cheesecake.
How To Make The Crust
- Preheat Your Oven to 350°F (175°C).
- Mix Dry Ingredients: In a mixing bowl, combine 1½ cups of almond flour, ¼ cup of melted unsalted butter, ¼ cup of granular erythritol, and 1 teaspoon of vanilla extract.
- Blend Well until the mixture resembles coarse crumbs.
- Form The Crust: Press the mixture firmly into the bottom of a springform pan lined with parchment paper.
- Bake for 10-12 minutes until the crust is golden brown. Let it cool completely on a cooling rack.
How To Make The Filling
- Beat Cream Cheese: In a large mixing bowl, beat 24 ounces of softened cream cheese until smooth using an electric mixer.
- Add Sweetener: Gradually add 1 cup of powdered erythritol and continue to beat until thoroughly combined.
- Incorporate Eggs: Add 4 large eggs, one at a time, beating well after each addition.
- Combine Remaining Ingredients: Add 1 cup of sour cream, 1 teaspoon of vanilla extract, and ½ teaspoon of lemon juice. Mix everything until smooth and creamy.
- Pour Filling into the cooled crust.
How To Make The Strawberry Topping
- Prepare Strawberries: In a saucepan, combine 2 cups of chopped fresh strawberries with 2 tablespoons of powdered erythritol and 1 tablespoon of lemon juice.
- Simmer and Stir over medium heat until the strawberries break down and the mixture thickens, usually about 10-15 minutes.
- Blend Until Smooth: Use a hand blender or food processor to puree the mixture until smooth. Let it cool to room temperature.
- Spread The Topping: Gently spread the cooled strawberry topping over the cheesecake filling.
- Chill: Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set properly.
- Serve: When ready to serve, remove the cheesecake from the springform pan and slice it with a sharp knife. Enjoy your delightful keto strawberry cheesecake!
Tips and Tricks
Creating the perfect keto strawberry cheesecake requires a few tips and tricks to ensure it turns out flawlessly. Here are some key points to keep in mind:
1. Use Room Temperature Ingredients
To achieve a smooth and creamy cheesecake filling, be sure to use room temperature ingredients, especially the cream cheese, eggs, and sour cream. This helps them to blend together easily and prevents lumps in the batter.
2. Measuring Almond Flour Accurately
When measuring almond flour for the crust, use the “spoon and level” method. Spoon the almond flour into the measuring cup and then level it off with a knife. This ensures the right amount without packing it down, which can alter the texture of your crust.
3. Don’t Skip the Parchment Paper
Line the bottom of your springform pan with parchment paper before adding the crust mixture. This makes it easy to remove the cheesecake from the pan and keeps the crust intact.
4. Blind Bake the Crust
Bake the almond flour crust for 10 minutes before adding the filling. This helps to set the crust and ensures a firmer base for your cheesecake.
5. Mix at Low Speed
When combining the cheesecake filling ingredients, mix at low speed. Overmixing can incorporate too much air into the batter, causing cracks in your cheesecake.
6. Water Bath Baking
To prevent cracks and ensure even baking, place the springform pan in a larger baking pan with about an inch of hot water. This water bath technique creates a moist environment that helps prevent the cheesecake from drying out and cracking.
7. Cooling Gradually
Once the cheesecake is baked, avoid sudden temperature changes. Turn off the oven and leave the cheesecake inside to cool gradually for about an hour. This prevents the top from cracking due to sudden cooling.
8. Fresh Strawberry Topping
For the freshest flavor, prepare the strawberry topping just before you’re ready to serve the cheesecake. This keeps the topping vibrant and prevents the strawberries from becoming too watery.
9. Chill Properly
Chill the cheesecake for at least 4 hours, preferably overnight, to allow it to set properly. This enhances the flavor and texture, making for a perfect slice every time.
10. Garnish Creatively
Consider garnishing your keto strawberry cheesecake with sliced strawberries, mint leaves, or a drizzle of sugar-free chocolate for an extra touch of elegance and taste.
By following these tips and tricks, you’ll ensure that your keto strawberry cheesecake turns out smooth, creamy, and delicious every time.
Variations
Exploring variations can add a delightful twist to your keto strawberry cheesecake. Here are some exciting options to consider for the crust, filling, and topping.
Crust Options
- Pecan-Almond Crust: Combine 1 cup almond flour, 1/2 cup finely chopped pecans, 2 tablespoons melted butter, and 1 tablespoon erythritol. Press into your springform pan and bake.
- Coconut Flour Crust: Use 3/4 cup coconut flour, 1/4 cup melted coconut oil, 2 tablespoons granulated stevia, and a pinch of salt. Mix and press firmly into your pan, then pre-bake.
- Walnut Crust: Blend 1 cup finely ground walnuts, 1/4 cup almond flour, 2 tablespoons butter, and 1 tablespoon granular monk fruit sweetener. Press this mixture into your pan and bake for added nuttiness.
Filling Options
- Vanilla Bean Filling: Enhance your cheesecake filling by adding the seeds of one vanilla bean to the mix for a fragrant, rich taste.
- Lemon Zest Filling: Include the zest of one lemon for a bright, refreshing flavor that pairs beautifully with strawberries.
- Cocoa Filling: For a chocolate twist, mix 2 tablespoons of unsweetened cocoa powder into the filling. This creates a rich, keto chocolate strawberry cheesecake.
- Mixed Berry Topping: Replace strawberries with a mix of keto-friendly berries like raspberries, blackberries, and blueberries, adding color and a variety of flavors.
- Whipped Cream and Mint: Top the cheesecake with a dollop of sugar-free whipped cream and a few mint leaves for a fresh and elegant garnish.
- Chocolate Drizzle: Melt a small amount of keto-friendly dark chocolate and drizzle it over the strawberry topping for an added layer of decadence.
Storage Tips
To ensure your keto strawberry cheesecake stays fresh and delicious, follow these simple storage tips:
- Cool Completely: Always allow the cheesecake to cool to room temperature before storing it. This prevents condensation from forming inside the container, which can lead to sogginess.
- Cover Tightly: Wrap the cheesecake tightly in plastic wrap or aluminum foil. Alternatively, place it in an airtight container to retain moisture and prevent it from absorbing any odors from the refrigerator.
- Refrigerate: Store the wrapped or container-sealed cheesecake in the refrigerator. It will remain fresh for up to 5 days. For best results, keep it on a lower shelf where the temperature is more consistent.
- Freezing: If you need to store the cheesecake for a longer period, you can freeze it. First, double-wrap each slice individually in plastic wrap or aluminum foil. Then, place the wrapped slices in a freezer-safe bag or container. Properly stored, frozen cheesecake lasts up to 3 months.
- Thawing: To thaw frozen cheesecake, transfer it from the freezer to the refrigerator and let it thaw overnight. For a quick thaw, leave it on the counter for 30 minutes to an hour. Avoid using a microwave, as it can melt the cheesecake unevenly and alter its texture.
By following these storage tips, you can enjoy the rich and creamy flavors of your keto strawberry cheesecake for days to come.
Conclusion
Exploring keto strawberry cheesecake recipes opens up a world of delicious possibilities without compromising your diet. With various crust options and creative fillings, you can tailor each cheesecake to your taste. Don’t forget the toppings that add that extra flair. By following the storage tips, you can enjoy your keto strawberry cheesecake for days or even months. So go ahead and indulge in these delectable treats while staying on track with your keto lifestyle.
