Description
This Keto Strawberry Cheesecake is a luscious, low-carb dessert perfect for those following a ketogenic lifestyle. Featuring a buttery almond flour crust and creamy, sugar-free cheesecake filling, topped with a fresh strawberry sauce made from real strawberries and keto-friendly jam. It’s a delightful treat that's both satisfying and guilt-free.
Ingredients
Crust
- 2 cups Wholesome Yum Blanched Almond Flour
- 1/3 cup Unsalted Butter (measured solid, then melted)
- 2 tbsp Besti Monk Fruit Allulose Blend
- 1 tsp Vanilla Extract
Cheesecake Filling
- 32 oz Cream Cheese (softened)
- 1 1/4 cup Besti Powdered Monk Fruit Allulose Blend
- 3 large Eggs
- 1 tbsp Lemon Juice
- 1 tsp Vanilla Extract
Strawberry Sauce
- 1 1/2 lb Fresh Strawberries (divided, 1/2 lb chopped and 1 lb halved)
- 1/2 cup ChocZero Keto Strawberry Jam
- 1/2 tbsp Lemon Juice
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (177°C). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper to prevent sticking and for easy removal.
- Make the Crust: In a medium bowl, stir together the almond flour, melted butter, Besti monk fruit sweetener, and vanilla extract until combined. The dough will be slightly crumbly. Press the dough evenly into the bottom of the prepared pan. Bake for about 10 minutes until barely golden. Remove and let cool for at least 10 minutes.
- Prepare Cheesecake Filling: Using a hand mixer on low to medium speed, beat the softened cream cheese and powdered Besti monk fruit sweetener until fluffy. Beat in the eggs one at a time, then add lemon juice and vanilla extract, continuing to mix gently to avoid air bubbles.
- Assemble Cheesecake: Pour the cheesecake filling over the cooled crust in the pan. Smooth the top evenly using a spatula or pastry spatula for a polished finish.
- Bake the Cheesecake: Bake for 45-55 minutes, until the center is almost set but still slightly jiggly. For best results and to prevent cracks, optionally wrap the pan in two layers of foil and place it in a larger baking dish filled halfway with warm water (water bath). This ensures gentle, even baking.
- Cool and Chill: Remove from oven and run a knife around the edges if sticking to loosen. Cool at room temperature, then refrigerate for at least 4 hours or overnight to fully set.
- Make the Strawberry Sauce: In a medium saucepan over medium heat, combine chopped strawberries, lemon juice, and keto strawberry jam. Simmer for 10 minutes, mashing the berries as they soften and a sauce forms.
- Add Halved Strawberries: Stir in the halved strawberries and heat for another 2-3 minutes until they soften but remain intact. Remove from heat and cool sauce completely to room temperature.
- Remove Cheesecake from Pan: Run a knife around the springform pan edges again and remove the side ring. You may transfer the cheesecake carefully to a serving plate or serve on the springform’s bottom.
- Serve: Spoon most of the strawberry sauce’s liquid over the cheesecake, then arrange the halved strawberries on top. Reserve leftover sauce for additional serving.
Notes
- Make sure cream cheese is softened to room temperature for smooth mixing.
- Using a water bath when baking the cheesecake helps prevent cracks and ensures creamy texture.
- Keep mixer speed low to avoid incorporating too much air into the filling.
- Refrigerate cheesecake for at least 4 hours or preferably overnight for best texture and flavor.
- Use fresh, ripe strawberries for best flavor in the sauce.
