This post may contain affiliate links, see my Affiliates Disclosure.
This smooth and creamy cheecake has an elegant touch of strawberry sauce over the top. It tastes every bit as good as traditional cheesecake!
This smooth and creamy cheecake has an elegant touch of strawberry sauce over the top. It tastes every bit as good as traditional cheesecake! It is as decadent as it is beautiful! I made this for my mother (also on Keto), at her request, since she is visiting us from out of state. Well I knew I had to make it special and it turned out amazing!!
I added an elegant touch with the Homemade Strawberry Sauce hearts, but you can skip that step if you’d like and just drizzle it over the top, once it’s cooled and set.
Ingredients
For the Crust
2 cups super fine almond flour
1/4 cup grass-fed unsalted butter, melted
1 whole egg
1/4 cup swerve confectioners (or powdered erythritol)
1 teaspoon vanilla bean paste
1 teaspoon vanilla extract
For the Filling
32 ounces cream cheese, at room temperature
4 eggs
3/4 cup swerve confectioners
3/4 cup sour cream
1 teaspoon lemon zest
2 teaspoons vanilla extract
Homemade Strawberry Sauce (see recipe here)
Preparation
To Make the Crust
Preheat the oven to 350F.
Add the almond flour, butter, egg, swerve confectioners and vanilla extract to the bowl of a food processor and mix until a dough is formed.
Place the dough in a 9″ springform pan that has been sprayed with nonstick spray, and press out.
Prick the dough with a fork and cover with parchment paper and either pie weights or dried beans.
Bake for 10 minutes, then allow to cool slightly.
To Make the Filling
Add the cream cheese to the bowl of a stand mixer and mix for 2 minutes.
Then add the eggs one at a time, with the mixer running, then add the swerve slowly.
Mix in the vanilla, sour cream and lemon zest.
Continue mixing for 2 minutes until well combined.
Wrap several layers of aluminum foil around the bottom and up the sides of the pan.
Pour the batter into the crust and place the pan inside a larger pan with high sides.
*Optional: Dollop the Strawberry Sauce (or you can use seedless Keto friendly jam) around the top in a circle.
Drag a wooden skewer through the center of each circle, making heart shapes.
If you prefer, you can drizzle the Strawberry Sauce (click here for the recipe) over the top of the cooked and chilled cheesecake instead.
Pour boiling water half way up the sides of the cheesecake pan, then bake for 1 hour and 25 minutes.
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.
Allow to cool at room temperature for 20-30 minutes. Then cover and place in the fridge for at least 3 hours or until completely set and there is no more jiggle.
If you like the flavor of Matcha, you might also want to try this Low Carb Matcha Cheesecake!
More Keto and Low Carb 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
Makes 12 Servings
Macros: Fat 38 grams – Protein 12 grams – Carbs (net) 5 grams
Cheesecake with Homemade Strawberry Sauce - Keto, Low Carb & Gluten Free
Ingredients
For the Crust
- 2 cups super fine almond flour
- 1/4 cup grass-fed unsalted butter melted
- 1 whole egg
- 1/4 cup swerve confectioners or powdered erythritol
- 1 teaspoon vanilla extract
For the Filling
- 32 ounces cream cheese at room temperature
- 4 eggs
- 3/4 cup swerve confectioners
- 3/4 cup sour cream
- 1 teaspoon lemon zest
- 2 teaspoons vanilla extract
Preparation
To Make the Crust
- Preheat the oven to 350F.
- Add the almond flour, butter, egg, swerve confectioners and vanilla extract to the bowl of a food processor and mix until a dough is formed.
- Place the dough into a 9" springform pan that has been sprayed with nonstick spray, and press out..
- Prick the dough with a fork and cover with parchment paper and either pie weights or dried beans.
- Bake for 10 minutes, then allow to cool slightly.
To Make the Filling
- Add the cream cheese to the bowl of a stand mixer and mix for 2 minutes. Add the eggs one at a time, with the mixer running, then add the swerve slowly. Add in the vanilla, sour cream and lemon zest. Continue mixing for 2 minutes until well combined.
- Wrap several layers of aluminum foil around the bottom and up the sides of the pan. Pour the batter into the crust and place the pan inside a larger pan with high sides.
- *Optional: Dollop the Strawberry Sauce (or you can use seedless Keto friendly jam) around the top in a circle. Drag a wooden skewer through the center of each circle, making heart shapes. If you prefer, you can drizzle the Strawberry Sauce (click here for the recipe) over the top of the cooked and chilled cheesecake instead.
- Pour boiling water half way up the sides of the cheesecake pan, then bake for 60-70 minutes.
- 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.
- Allow to cool at room temperature for 20-30 minutes. Then cover and place in the fridge for at least 3 hours or until completely set and there is no more jiggle.
Leave a Reply