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A creamy keto strawberry cheesecake with a golden almond crust, topped with vibrant fresh strawberries and a glossy sugar-free strawberry sauce, with a slice removed to show the smooth, dense interior.

Low Carb Strawberry Cheesecake

This luscious strawberry cheesecake is silky, creamy, and topped with fresh berries — all completely sugar-free and low carb.
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Prep Time 15 minutes
Cook Time 1 hour
Chill 4 hours
Total Time 5 hours 15 minutes
Servings: 12
Course: Dessert
Cuisine: Keto, Low-Carb
Calories: 460
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups Almond flour finely ground for a tender, shortbread-like crust
  • ⅓ cup Unsalted butter softened, then melted for easy mixing
  • 2 tablespoon Monk fruit sweetener blend powdered, sugar-free
  • 1 teaspoon Vanilla extract high-quality for a warm, aromatic flavor
  • 32 oz Cream cheese softened to room temperature for smooth filling
  • 1 ¼ cup Powdered monk fruit sweetener blends easily without grittiness
  • 3 large Eggs room temperature to help the cheesecake set
  • 1 tablespoon Lemon juice freshly squeezed to brighten flavor
  • 1 teaspoon Vanilla extract adds depth to the creamy filling
  • 1 ½ lb Fresh strawberries divided; ½ lb chopped, 1 lb halved for texture
  • ½ cup Sugar-free strawberry jam for natural sweetness and berry flavor
  • ½ tablespoon Lemon juice to enhance the fruit topping

Equipment

  • 1 9-inch springform pan lined with parchment paper for easy release
  • 1 Parchment paper to line pan bottom for non-stick surface
  • 1 Medium mixing bowl for mixing crust ingredients
  • 1 Large mixing bowl for whipping the cream cheese filling
  • 1 Hand mixer or stand mixer for smooth, fluffy cheesecake filling
  • 1 Spatula or pastry spatula to smooth filling and spread crust evenly
  • 1 Medium saucepan for cooking strawberry sauce

Method
 

  1. Preheat your oven to 350°F (177°C). Line the bottom of a 9-inch springform pan with parchment paper.
  2. In a medium bowl, combine the almond flour, melted butter, monk fruit sweetener, and vanilla extract until the mixture forms a slightly crumbly dough.
  3. Press the crust evenly into the bottom of the prepared pan and bake for about 10 minutes, until lightly golden. Let it cool for at least 10 minutes.
  4. In a large bowl, beat the softened cream cheese and powdered monk fruit sweetener at low to medium speed until smooth and fluffy.
  5. Add eggs one at a time, mixing just until incorporated. Then stir in the lemon juice and vanilla extract, keeping the mixer at low to medium speed.
  6. Pour the cream cheese filling over the cooled crust and smooth the surface with a spatula for an even top.
  7. Bake the cheesecake for 45-55 minutes, until the center is mostly set but still slightly jiggly. If desired, use a water bath to prevent cracks.
  8. Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours or overnight until fully set.
  9. To make the strawberry sauce, combine chopped strawberries, jam, and lemon juice in a medium saucepan over medium heat. Simmer for about 10 minutes, mashing lightly until the berries break down.
  10. Add halved strawberries to the sauce and cook for 2-3 minutes until slightly softened. Remove from heat and let cool completely.
  11. Run a knife around the pan edges and remove the springform sides. Spoon most of the strawberry sauce over the cheesecake and arrange the halved berries on top. Serve with any remaining sauce.

Nutrition

Serving: 120gCalories: 460kcalCarbohydrates: 20gProtein: 11gFat: 42gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 125mgSodium: 220mgPotassium: 180mgFiber: 10gSugar: 6gVitamin A: 700IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

This cheesecake melts in your mouth with each bite, bursting with juicy strawberry flavor and creamy texture — perfect for a low-carb celebration or a cozy night in.

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