Keto Cheesecake with Strawberry Sauce
This smooth and creamy cheesecake has an elegant touch of strawberry sauce over the top. It tastes every bit as good as traditional cheesecake!
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❤️ Why You’ll Love This Keto Cheesecake Recipe
- Tastes just like traditional cheesecake
- Rich and creamy texture, with classic crust
- Gluten-free and family friendly
- Perfect for special occasions
If you’re new to a Keto, you might be wondering, can cheesecake be eaten on a Keto diet? Traditional cheesecake has too many carbs, but this version is absolutely fine for Keto and low carb diets.
This gluten-free cheesecake recipe has a buttery, almond flour crust and a rich and sweet, cream cheese filing with an extra burst of flavor from a delicious strawberry sauce over the top.
What’s in Keto Cheesecake with Strawberry Sauce
- Super fine almond flour
- Cream Cheese
- Strawberries
- Sour Cream
- Butter
- Monk fruit/allulose
- Eggs
- Vanilla extract
- Ground cinnamon
- Lemon juice
- Water
*Exact measurements are listed in the recipe card below.
How to Make Keto Cheesecake
How to Make Gluten Free Cheesecake Crust
Preheat oven to 350°F.
Add all the crust ingredients to the bowl of a food processor.
Mix until well combined, the dough will be sticky so you can wet your hands to press it out.
Place the dough into a 9″ springform pan that has been sprayed with nonstick spray, lined with parchment paper and the outside wrapped in several layers of aluminum foil. Bake for 10 minutes, then set aside to cool slightly.
How to Make Sugar-Free Cheesecake Filling
Add the cream cheese to a stand mixer or large bowl and whip using a hand mixer for 1 minute on low speed.
Add in the sour cream and continue whipping, just until combined.
Add in the eggs, one at a time, with the mixer running.
Slowly add in the sweetener, vanilla extract and lemon juice. Mix just until combined, do not over mix or you’ll end up with air bubbles in your batter.
Pour the batter over the crust and smooth the top using an offset spatula.
Place the cheesecake in a roasting pan and add the hottest tap water in the pan, about halfway up the sides of the springform pan.
Bake for 60 minutes or until there is only a slight jiggle in the center. If you see the cheesecake is starting to brown, loosely tent it with aluminum foil.
Run a knife around the edges of the pan, just to separate it from the pan. This will make releasing the cheesecake easier later. Turn the oven off, return the cheesecake to the oven and slightly crack the door open. Let the cheesecake sit in the oven to slowly cool for 60 minutes.
After 60 minutes, let the cheesecake cool at room temperature for 30 minutes, then chill in the fridge for at least 3 hours or overnight, until it has fully set.
How to Make Keto Strawberry Sauce
Chop about 3/4 of the strawberries and add them in a saucepan, along with the sweetener, lemon juice and water.
Simmer on medium/low heat for 8-10 minutes, stirring often.
Take the remaining strawberries and slice them in quarters, then add them into the saucepan. Continue cooking for another 2 minutes or until the sauce has thickened nicely.
Allow the sauce to chill at least 30 minutes, it will continue to thicken as it cools. Pour the sauce over the cheesecake right before serving.
Note: Another option in making this cheesecake is to make the strawberry sauce in advance, puree it until smooth.
Then dollop in little circles around the top of the cheesecake batter before baking. Take a skewer and drag it through all the circles to form little hearts, then bake.
By using monk fruit/allulose as your sweetener and swapping out the all-purpose flour for almond flour, you can have a delicious sugar-free cheesecake with minimal carbs.
This recipe has 6 net carbs per serving. You can’t beat that for a such a decadent dessert!
Cheesecake is one dessert that is easily adaptable into a Keto friendly version. The ingredients that make cheesecake so rich and creamy, like cream cheese and sour cream, are a really good source of fat for those following Keto.
You can use either mascarpone cheese, which has the exact same texture as cream cheese, but has a milder flavor and fewer carbs. Or you can also use ricotta cheese, which has a chunkier texture and a bit more carbs.
Baking it in a waterbath really helps keep it from drying out, which can cause cracking. Overbaking cheesecake can also cause it to dry and crack, so be sure to stop baking it while it still has a jiggle in the center.
Absolutely! Just omit the ingredients and instructions for the crust and follow the rest of the directions.
Other Keto Cheesecake Topping Ideas:
- Keto Blueberry Sauce
- Keto 5 Minute Lemon Curd
- Keto Salted Caramel Sauce
- Keto Raspberry Sauce
- Keto Chocolate Syrup
Tips for Making the Perfect Keto Cheesecake
- Always use full fat cream cheese. It’s all about quality ingredients when you’re making a Keto cheesecake recipe. Low fat cream cheese has fillers that can cause a cheesecake to very easily flop. The more fat, the creamier the cheesecake will be.
- To prevent lumpy cheesecake, set the cream cheese out on the counter and allow it to come completely to room temperature before mixing.
- Refrain from over mixing the batter. When you overmix the batter, air pockets will form, which will not only make your Keto cheesecake look unattractive when bubbles rise to the top during baking, the added air can cause them the crack.
- Another way to prevent cracking is don’t over bake it. This low carb cheesecake will still have a slight jiggle in the center when its done, but the edges will be set.
- In order to get clean slices, the most important thing is to allow the strawberry cheesecake to cool completely. Cut them with a sharp knife and clean the knife in between cuts.
If you like pecans and caramel sauce, try this decadent No Bake Keto Pecan Cheesecake! Or if you like the flavor of Matcha, you might also want to try this Low Carb Matcha Cheesecake!
More Keto Cheesecake Recipes
- Mini Cheesecakes with Raspberry Sauce
- Vanilla and Chocolate Swirl Cheesecake Bars
- Strawberry Cheesecake Popsicles
- Pumpkin Cheesecake Bars
- Easy Pumpkin Cheesecake Mousse
- Cheesecake Fat Bombs
- Blackberry Cheesecake Bars
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Keto Cheesecake with Strawberry Sauce
Ingredients
For the Crust
- 1 3/4 cups super fine almond flour
- 1/4 cup unsalted butter, melted
- 1/4 cup monk fruit/allulose
- 1 whole egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
For the Filling
- 32 ounces cream cheese, at room temperature
- 1 cup sour cream
- 1 cup monk fruit/allulose
- 4 whole eggs
- 2 teaspoons lemon juice
- 2 teaspoons vanilla extract
For the Strawberry Sauce
- 1 pound fresh strawberries
- 1/4 cup monk fruit/allulose
- 2 tablespoons fresh lemon juice
- 1 tablespoon water
Instructions
To Make the Crust
- Preheat the oven to 350°F. Add all the crust ingredients to the bowl of a food processor. Mix until well combined, the dough will be sticky so you can wet your hands to press it out.
- Place the dough into a 9" springform pan that has been sprayed with nonstick spray, lined with parchment paper and the outside wrapped in several layers of aluminum foil.
- Bake for 10 minutes, then allow to cool slightly.
To Make the Filling
- Add the cream cheese to a stand mixer or large bowl and whip using a hand mixer for 1 minute on low speed. Add in the sour cream and continue whipping, just until combined. Add in the eggs, one at a time, with the mixer running.
- Slowly add in the sweetener, vanilla extract and lemon juice. Mix just until combined, do not over mix or you’ll end up with air bubbles in your batter. Pour the batter over the crust and smooth the top using an offset spatula.
- Place the cheesecake in a roasting pan. Add the hottest tap water in the pan, about half way up the sides of the springform pan. Bake for 60 minutes or until there is only a slight jiggle in the center. If you see the cheesecake is starting to brown, loosely tent it with aluminum foil.
- Remove from the oven and you should have a slight jiggle in the cheesecake. Run a knife around the edges to loosen the cheesecake. Turn off the oven and slightly crack the door open. Leave the cheesecake in the oven to cool for another 60 minutes.
- After 60 minutes, let the cheesecake cool at room temperature for 30 minutes, then chill in the fridge for at least 3 hours or overnight, until it has fully set.
To Make the Strawberry Sauce
- Chop about 3/4 of the strawberries and add them in a saucepan, along with the sweetener, lemon juice and water. Simmer on medium/low heat for 8-10 minutes, stirring often.
- Take the remaining strawberries and slice them in quarters, then add them into the saucepan. Continue cooking for another 2 minutes or until the sauce has thickened nicely.
- Allow the sauce to chill at least 30 minutes, it will continue to thicken as it cools. Pour the sauce over the cheesecake right before serving.
Recipe Notes
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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Rate this Recipe*Originally published on July 27, 2018, updated on April 26, 2021 with improvements to the recipe, new photos and helpful tips.
Can I freeze this recipe? If I can will it affect its taste or texture? And if I can freeze it safely do you have the instructions for what to do as far as to when it’s ok to put it into the freezer and how long will it stay good for in the freezer and also how long does it stay good in the fridge and if frozen what are the instructions for thawing it before eating.
Sure! Once the cheesecake has fully chilled in the refrigerator and set properly carefully remove it from the springform pan and place it on a sturdy base like a cardboard cake round or a flat plate. Wrap the entire cheesecake tightly in plastic wrap, followed by a layer of aluminum foil to protect it from freezer burn. You can also freeze individual slices the same way if you prefer. Label and freeze for up to two months. When you’re ready to serve it, thaw the cheesecake in the refrigerator overnight, still wrapped. Add the strawberry sauce just before serving for the best flavor and texture.
I love this cheesecake recipe! However, I noticed in your updated recipe that you now use an egg to the crust. What enhancement does this add to the crust as I have not tried this updated crust yet?
Thank you so much. I find that the egg just gives the crust a little more structure.
I only have powdered Stevia available (live outside the US); can I substitute?
I have not tried it using stevia, but I am sure it would work just fine. Be sure and check the conversion rate.
Just to clarify you state in the instructions to turn the oven off and crack the door to allow the cheesecake to cool for 60 minutes. You have this stated twice. Does that mean 60×2 minutes in the oven to cool?
I am sorry, that step was duplicated in the recipe card. I corrected it. Thanks for letting me know.
I only have swerve sweetener – is the amount the same or should I use more?
Yes, the amounts should be the same for Swerve.
This recipe is beautiful. I loved the lightness and not too rich. Will definitely make again for a special occaision.
I am so happy to hear that you enjoyed it!
Hi, I was wondering if adding 1 1/2 tablespoons of oat fiber to the cheesecake filling would make it more dense like a New York type cheesecake? I know I have seen a recipe where the same amount of coconut flour has been added for a super dense cheesecake filling. What are your thoughts?
I’m honestly not sure how that would turn out, since I’ve never tried it.
That is beautiful!
you my dear, are a culinary GENIUS !!!
Aww, thanks so much, so sweet of you! I take it you enjoyed the cheesecake? My husband absolutely loves it 🙂