Keto Strawberry Cheesecake Recipe: Low-Carb Creamy Dessert

The Best Low Carb Strawberry Cheesecake!

Note: This post may contain affiliate links. If you click one and make a purchase, the site may earn a commission at no additional cost to you. The author only recommends products used in their recipes.

This recipe serves about 14 and can be prepared ahead and frozen — a great bonus for entertaining. Tips near the end explain the best ways to freeze and defrost for optimum texture.

It’s a beautiful, aromatic dessert: the glossy strawberry sauce brightens the berries and the finished cheesecake looks elegant on the table. The recipe has several stages, but none are difficult; plan a bit of time and the results are well worth it.

We start with a buttery crumbly coconut cheesecake crust

This crust looks sticky and different from a traditional crumb crust, but it bakes up perfectly. You can press it into the pan right after mixing — no refrigeration needed.

1. Press the dough evenly into the pan, taking care to avoid thin spots. Once pressed, prick the crust all over with a fork.
2. Cover the pan with a double layer of foil, crimping it over the rim to protect the edges from over-browning. Pre-bake the crust for 10 minutes.
3. A high-walled tart pan works especially well and reduces the chance of cracking compared to a springform pan. It produces an even, attractive edge and simplifies cooling.

What are the best sugar replacements for this recipe?

Choose a 1:1 sugar substitute you prefer. Powdered forms are recommended because they blend smoothly and give a delicate texture.

• Powdered sweeteners work best; they blend better than granular versions.
• Powdered allulose was used here and gives a neutral texture and no odd aftertaste.
• Bocca Sweet is another excellent option.
• Erythritol and monk fruit are suitable for the crust and batter, but avoid them in the strawberry sauce since they can grain or crystallize when chilled.
• Liquid stevia is not ideal for the crust or sauce but can be used in the batter if needed.

Tips for Making Great Cheesecakes

1. Use a high-walled tart pan. It helps prevent cracking and removes the need for complex bain-marie setups. A high-walled pan gives a neat edge and consistent results.
2. Wrap the pan in foil. This prevents over-browning on the exposed crust edges. A pie protector can also help.
3. Cool the cheesecake in the oven. Avoid opening the oven while it bakes. When done, crack the oven door and let the cheesecake cool gradually to lessen the chance of cracks.
4. Use room-temperature ingredients. Soft cream cheese and eggs reduce lumps and prevent overmixing, which can alter the cheesecake’s texture.
5. Chill thoroughly. For best texture, chill the cheesecake 24 hours, or at least overnight, before serving.

A bit about the Toppings and Strawberry Sauce

The recipe has three main components: crust, cheesecake filling, and toppings (sour cream layer, fresh berries, and strawberry sauce). Each is straightforward but requires time.

Sour cream topping (optional)

The sour cream topping adds a smooth tang and extra richness but increases the carb count slightly. If you want to impress, include it. It’s simply lightly sweetened with a touch of vanilla. The nutritional info in the recipe card includes the sour cream layer.

Notes about the Strawberry sauce

To make the sauce, blend two cups of strawberries until smooth, strain to remove seeds, then simmer the puree with your chosen sweetener over medium heat until glossy and slightly thickened. Cool the sauce before drizzling over the cheesecake. The sauce adds beautiful flavor and presentation — it’s worth making.

Fresh strawberry topping

Use fresh strawberries for the cheesecake top. Frozen berries release excess water as they thaw and can create a soggy layer that affects texture and appearance.

Serving and storage suggestions

Store the cheesecake refrigerated and covered. It keeps well for about 3–4 days depending on the freshness of the strawberries. Because the dessert is rich, modest slices are satisfying and appropriate after a large meal.

This cheesecake is ideal for special occasions: elegant to serve, satisfying without a lot of sugar, and impressive on the table.

Cheesecake Freezing tips

Both the crust and the baked cheesecake freeze well. For a prebaked crust only, bake 5 minutes, cool, and freeze for up to a month. For a whole cheesecake, bake, cool, and freeze without toppings. Thaw in the refrigerator overnight and add toppings after it has defrosted.

Many bakers find frozen-and-thawed cheesecake tastes even better. If you must prepare ahead, freezing is a reliable option.

Looking for More Cheesecake Recipes?

If you love cheesecakes, there are several more recipes to explore—from chocolate-covered cheesecake bites to berry variations and seasonal creations. The recipe author tests and photographs many low-carb cheesecakes, offering reliable tips and helpful variations.

The Perfect Keto Strawberry Cheesecake

Yield:
16

Prep Time:
10 minutes

Cook Time:
45 minutes

Additional Time:
1 day

Total Time:
1 day 55 minutes

Thick, creamy, and satisfying — a traditional-style keto strawberry cheesecake that fools even non-keto eaters.

Ingredients

Crust

• 3/4 cup butter (melted)
• 2 eggs
• 2 Tbsp lemon juice
• 1 tsp vanilla
• 1 cup coconut flour
• 2 Tbsp powdered allulose
• 1 pinch of salt

Cheesecake Filling

• 3 cups cream cheese
• 3 eggs
• 2 tsp vanilla
• 1 cup allulose

Toppings

• 1 cup full-fat sour cream
• 1 Tbsp powdered allulose
• 1/2 tsp vanilla
• 2 cups sliced strawberries (for top)
• 2/3 cup powdered allulose (for sauce)
• 2 cups strawberries for sauce

Instructions

Crust

1. Preheat oven to 350°F.
2. Melt the butter and add it to a large mixing bowl.
3. Whisk eggs, vanilla, and lemon juice together and add to the butter.
4. Add salt, coconut flour, and powdered allulose and mix until the mixture forms a ball.
5. Press the mixture into the bottom of a 10-inch high-walled tart pan or a 10-inch springform pan.
6. Cover the pan’s bottom and sides with tinfoil and protect the rim to prevent over-browning.
7. Bake at 350°F for 10 minutes, then remove and cool before adding the filling.

Cheesecake Filling

1. In a bowl or stand mixer, beat cream cheese, vanilla, and powdered allulose until soft and fluffy.
2. Add eggs one at a time, blending after each addition.
3. Pour the filling into the prepared crust and keep the foil on the pan.
4. Bake at 350°F for 35–40 minutes, until the center is set.
5. Let the cheesecake cool in the oven for one hour with the door slightly ajar to reduce cracking.
6. Chill in the refrigerator — ideally 24 hours — before adding toppings.

Strawberry Sauce

1. Blend 2 cups of strawberries until smooth.
2. Press the puree through a sieve to remove seeds.
3. Simmer the strained strawberries with 2/3 cup allulose over medium heat until glossy and slightly thickened. Set aside to cool.

Sour Cream Topping

1. Mix sour cream, 1 Tbsp powdered allulose, and vanilla until smooth.
2. Spread the sour cream mixture evenly over the cooled cheesecake to the edges.

Topping

1. Arrange halved fresh strawberries starting from the center and working outward until the cheesecake is covered. Drizzle the cooled strawberry sauce over the top, reserving some sauce to drizzle on individual slices when serving.

Notes

*See earlier section for sweetener suggestions.

1. High-walled tart pan recommended. It reduces cracking and simplifies baking compared to a springform.
2. Cool slowly in the oven. Avoid opening the oven while baking; let the cheesecake rest inside as it cools.
3. Room-temperature ingredients. Using room-temperature cream cheese and eggs prevents lumps and reduces the need to overmix.
4. Chill time is important. For the best texture, chill 24 hours or at least overnight before serving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, the author may earn from qualifying purchases.

• Anthony’s Organic Coconut Flour
• Bob’s Red Mill Almond Flour
• Wholesome Allulose
• 
  JAMIE OLIVER Tart Pie Tin, 10 Inches, Nonstick

Nutrition Information:

Yield: 16
Serving Size: 1

Amount Per Serving:
Calories: 335Total Fat: 29gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 133mgSodium: 246mgCarbohydrates: 9gNet Carbohydrates: 6gFiber: 3gSugar: 6gProtein: 7g

Nutritional information is approximate. Sugar alcohols like erythritol are often excluded from carb counts because they have minimal impact on blood sugar. Net carbs are total carbs minus fiber.

Did you make this recipe?

Please leave a comment or share a photo on Instagram.