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Keto Strawberry Cheesecake

This keto strawberry cheesecake has a rich strawberry sauce and creamy cheesecake filling for the perfect low carb dessert!
Course Dessert
Cuisine American
Keyword keto strawberry cheesecake
Prep Time 10 minutes
Cook Time 1 hour
Resting/Cooling Time 4 hours
Servings 8 servings
Calories 308kcal


  • 8 Inch Spring Form Pan



Cheesecake Filling:

Strawberry Sauce



  • Pre-heat oven to 325°F, adjusting rack to the middle. Grease a 8-inch springform pan, placing a circle of parchment in bottom of pan.
  • Combine nut meal, erythritol, and melted butter in a medium bowl and mix well. Transfer mixture to the prepared pan and press into an even layer using your fingers.
  • Refrigerate for 20 minutes.
  • Meanwhile, beat cream cheese and powdered erythritol together at low to medium speed until fluffy. Add eggs one at a time, beating between each.
  • Next, beat in sour cream, lemon zest, vanilla extract, and stevia until smooth. Pour into the prepared springform pan and smooth the top.
  • Bake 45-50 minutes, until the cheesecake is mostly set but still jiggles just a little in the center when shaken. Turn off oven and crack door, allowing cheesecake to cool for 30 minutes.
  • Remove from oven and run a sharp knife between cheesecake and pan to release it from sides.
  • Let sit on the counter for 1 hour, then cover loosely with plastic wrap and refrigerate at least 4 hours or overnight.

Strawberry Sauce

  • Put the chopped berries, water, lemon juice and sweeteners into a small saucepan or pot and simmer over medium heat 8-10 minutes. Add xanthan gum and simmer until thickened. Cool and serve over cheesecake slices.
  • Best stored separately in air tight containers in the fridge up to one week.



Nets Carbs: 5g
Serving Size: 1 slice with strawberry topping


Calories: 308kcal | Carbohydrates: 6g | Protein: 6g | Fat: 30g | Fiber: 1g