Craving a decadent cheesecake without breaking your keto diet? Your search ends here! This Keto Strawberry Cheesecake is the ultimate guilt-free indulgence. Imagine a rich, velvety cream cheese filling, studded with sweet, juicy strawberries, all resting on a buttery, toasted pecan and almond flour crust. It’s the classic dessert you love, reimagined to be perfectly low-carb and unbelievably delicious. Get ready to impress your friends and satisfy your sweet tooth!
Ingredients
• The Crust
• ¾ cup / 85g pecans, crushed
• ¾ cup / 84g almond flour
• 4 tbsp / 57g butter, melted
• 2 tbsp / 24g granulated keto sweetener
• The Filling
• 1½ lbs / 680g full-fat cream cheese, softened to room temperature
• 4 large eggs, at room temperature
• ½ tbsp / 7.5 ml vanilla extract
• ½ tbsp / 7.5 ml fresh lemon juice
• 1 cup / 192g granulated keto sweetener
• ¼ cup / 60g sour cream, at room temperature
• 9 medium strawberries, hulled and sliced
Instructions
1. Preheat your oven to 250°F / 120°C. Lightly grease a 9-inch springform pan.
2. To make the crust, combine the crushed pecans, almond flour, and 2 tbsp of granulated sweetener in a small bowl. Pour in the melted butter and mix with a fork until the mixture resembles wet sand.
3. Press the crust mixture firmly and evenly into the bottom of the prepared springform pan.
4. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the 1 cup of granulated sweetener and beat until fully combined and no lumps remain.
5. Add the eggs one at a time, mixing on low speed just until each egg is incorporated. Scrape down the sides of the bowl as needed. Mix in the vanilla extract, lemon juice, and sour cream until just combined. Do not overmix.
6. Arrange half of the sliced strawberries over the crust. Gently pour the cream cheese filling over the top, then arrange the remaining sliced strawberries on top of the filling.
7. Bake for 60-90 minutes. The center should be almost set but still have a slight jiggle. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for at least 1 hour to prevent cracking.
8. Remove from the oven and let it cool completely on a wire rack. Once at room temperature, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.
Nutritional Information
• Nutritional Info per Serving
• Calories: 540
• Fat: 50g
• Net Carbs: 10g
• Protein: 15g
Pro Tips
• Ensure all your filling , especially the cream cheese, eggs, and sour cream, are at room temperature to achieve a silky-smooth, lump-free texture.
• To prevent cracks, avoid over-mixing the batter once the eggs are added. Mix on low speed just until the are combined.
• For a clean slice every time, dip a sharp knife in hot water and wipe it dry before cutting each piece.
• Toast the pecans in a dry skillet over medium heat for 3-5 minutes before crushing them to deepen the nutty flavor of the crust.
FAQ
Q: Why is it important for cheesecake ingredients to be at room temperature
A: Using room temperature ingredients, especially the cream cheese, eggs, and sour cream, is crucial for achieving a silky-smooth, lump-free filling. Cold ingredients don’t combine as well and can result in a clumpy texture.
Q: How can I prevent my keto cheesecake from cracking
A: To prevent cracks, avoid over-mixing the batter after adding the eggs and cool the cheesecake slowly. Turn off the oven and let it cool inside with the door slightly ajar for at least one hour before refrigerating.
Q: How do I know when the cheesecake is done baking
A: The cheesecake is ready when the center is almost set but still has a slight jiggle when you gently shake the pan. It will continue to set as it cools down.
Q: How long does this keto cheesecake need to chill
A: For the best texture and flavor, the cheesecake must be refrigerated for at least 6 hours after it has cooled to room temperature. Chilling it overnight is highly recommended before slicing and serving.
