Keto Classic Strawberry Cheesecake
Indulge in the creamy decadence of this Keto Classic Strawberry Cheesecake, a guilt-free spin on the timeless dessert that’s perfect for low-carb lifestyles. Featuring a buttery almond flour crust and a rich, velvety filling of cream cheese, vanilla, and a touch of zesty lemon, this cheesecake is delightfully sweetened with erythritol to keep it keto-friendly. Topped with vibrant fresh strawberry slices, it’s as gorgeous as it is satisfying. With just 20 minutes of prep time and a smooth, creamy texture achieved through careful baking, this dessert makes an impressive centerpiece for any occasion. Whether you're hosting a dinner party or treating yourself, this easy-to-make keto cheesecake combines indulgence and nutritional mindfulness seamlessly.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup Erythritol sweetener
- 0.5 cup Unsalted butter, melted
- 24 oz Cream cheese, softened
- 2 tsp Vanilla extract
- 3 large Eggs
- 2 tbsp Lemon juice
- 0.5 cup Sour cream
- 1 cup Fresh strawberries, sliced
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with nonstick cooking spray or line it with parchment paper.
In a medium bowl, combine the almond flour, 1/4 cup of erythritol, and melted butter. Mix until well combined to create a crumbly mixture.
Press the almond flour mixture firmly into the bottom of the prepared springform pan to form the crust. Bake for 10-12 minutes until lightly browned. Allow the crust to cool while preparing the filling.
In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy.
Add the remaining 3/4 cup erythritol and vanilla extract to the cream cheese. Beat until well combined.
Add eggs, one at a time, beating on low speed after each addition until just combined. Avoid over-mixing.
Mix in the lemon juice and sour cream just until incorporated.
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
Bake the cheesecake in the preheated oven for 50-55 minutes until the center is set but still slightly jiggly.
Once baked, turn off the oven and let the cheesecake cool for 1 hour inside the oven with the door slightly ajar.
After cooling, refrigerate the cheesecake for at least 4 hours or overnight for the best results.
Before serving, arrange the fresh strawberry slices on top of the cheesecake.
Slice, serve, and enjoy your Keto Classic Strawberry Cheesecake!
Nutrition Facts
Calories |
4891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 467.9 g | 600% | |
| Saturated Fat | 231.0 g | 1155% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1627 mg | 542% | |
| Sodium | 2512 mg | 109% | |
| Total Carbohydrate | 340.2 g | 124% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 48.6 g | ||
| Protein | 109.7 g | 219% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1381 mg | 106% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1190 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
