Keto Strawberry Cheesecake
A rich, creamy baked keto cheesecake with a buttery almond flour crust, monk fruit sweetener filling, and a luscious sugar-free strawberry topping. Gluten-free, low carb, and indistinguishable from the real thing.
Ingredients
For the crust:
- 2 cups almond flour finely ground blanched
- 1/3 cup unsalted butter melted
- 2 tablespoons monk fruit sweetener
- 1 teaspoon vanilla extract
For the filling:
- 32 oz cream cheese softened to room temperature (4 blocks)
- 1 1/2 cups monk fruit sweetener
- 3 eggs room temperature
- 1 tablespoon lemon juice fresh squeezed
- 1 teaspoon vanilla extract
For the topping:
- 1 cup strawberries diced
- 1 cup strawberries halved
- 1/2 cup sugar-free strawberry jam
- 1 tablespoon lemon juice
Instructions
For the crust:
- Preheat the oven to 325°F. Line a 9-inch springform pan with parchment paper and set aside.
- In a medium bowl, combine the almond flour, melted butter, monk fruit, and vanilla. Mix until combined — it should look like wet sand.
- Press the crust mixture firmly into the bottom of the prepared pan. Use the flat bottom of a measuring cup to flatten smoothly and get a crisp, even edge.
- Bake in the preheated oven for 10 minutes. Allow to cool completely to room temperature before adding the filling.
Make the filling:
- In the bowl of a stand mixer, combine the softened cream cheese and monk fruit. Cream together until completely smooth.
- Add in the eggs and mix thoroughly on low speed, scraping down the sides of the bowl often.
- Add in the lemon juice and vanilla and mix well, scraping down the sides as needed until fully combined.
- Transfer the filling to the cooled crust and spread evenly.
- Bake in the preheated oven for 40–50 minutes, or until the edges are set but the center still has a slight jiggle. Allow to cool to room temperature, then chill in the fridge for at least 4 hours.
For the topping:
- In a small saucepan, combine the diced strawberries and sugar-free strawberry jam.
- Heat over medium-low for about 10 minutes, or until the strawberries begin to break down and the topping begins to thicken.
- Add in the strawberry halves and heat for just about 2 minutes, or until heated through but not starting to break down. Chill in the fridge until ready to assemble.
Assemble:
- Pour the chilled strawberry topping over the chilled cheesecake. Store in the fridge until ready to serve.
Notes
Store in an airtight container in the refrigerator for up to 2 days. Cheesecake can be frozen (without topping) for up to 2 months — wrap tightly in plastic wrap and foil. Thaw overnight in the fridge. For best results, use room temperature cream cheese and eggs to ensure a smooth, lump-free filling.
