Low Carb Classic Strawberry Cheesecake
Indulge guilt-free with this Low Carb Classic Strawberry Cheesecake, a luscious dessert designed for carb-conscious cravings. Featuring a buttery almond flour crust and a rich, creamy filling sweetened with erythritol, this cheesecake delivers all the decadence without the sugar spike. Topped with fresh, tangy strawberries kissed with a hint of lemon juice, every bite offers a perfect balance of sweetness and zest. With just 25 minutes of prep and a stunning presentation, this keto-friendly cheesecake is the ultimate centerpiece for any occasion. Whether you're entertaining guests or treating yourself, this satisfying dessert proves you can enjoy indulgence while staying true to your low-carb lifestyle.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Unsalted butter, melted
- 0.75 cups Granulated erythritol (or preferred low-carb sweetener), divided
- 24 ounces Cream cheese, softened
- 1 teaspoon Vanilla extract
- 3 Large eggs
- 0.5 cups Sour cream
- 1.5 cups Fresh strawberries, hulled and sliced
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan. Line the bottom with parchment paper for easier removal.
In a medium bowl, mix the almond flour, melted butter, and 1/4 cup of the granulated erythritol until well combined. Press the mixture firmly and evenly into the bottom of the prepared springform pan to form the crust.
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the remaining 1/2 cup of granulated erythritol and vanilla extract to the cream cheese, beating until thoroughly mixed.
Add the eggs one at a time, beating on low speed after each just until combined. Be careful not to overmix.
Gently fold the sour cream into the cream cheese mixture using a spatula, until fully incorporated.
Pour the cheesecake filling over the cooled crust in the springform pan, spreading it out evenly.
Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center still jiggles slightly.
Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually, which helps prevent cracking.
Once cooled to room temperature, cover and refrigerate the cheesecake for at least 4 hours or overnight to fully set.
Before serving, prepare the strawberry topping by mixing the sliced strawberries and lemon juice in a bowl.
Arrange the strawberry slices on top of the chilled cheesecake.
Carefully remove the cheesecake from the springform pan. Slice and serve chilled.
Nutrition Facts
Calories |
4181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 396.9 g | 509% | |
| Saturated Fat | 198.7 g | 993% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1498 mg | 499% | |
| Sodium | 2505 mg | 109% | |
| Total Carbohydrate | 276.8 g | 101% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 49.0 g | ||
| Protein | 98.6 g | 197% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1276 mg | 98% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1267 mg | 27% | |
*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.
