Keto Strawberry Cheesecake Recipe

Introduction

If you’re following a ketogenic diet and have a craving for a sweet, creamy dessert, look no further than this Keto Strawberry Cheesecake. This delightful dessert is not only low in carbohydrates but also high in flavor, making it an ideal treat for anyone on a keto journey. In this comprehensive guide, we’ll walk you through every step of the recipe, including detailed instructions, measurements, and nutritional information, ensuring you achieve a perfect keto cheesecake every time.

Ingredients

For the Crust:

  • 1 ½ cups almond flour (150g)
  • ¼ cup erythritol or a keto-friendly sweetener (50g)
  • ¼ cup melted butter (56g)
  • ½ teaspoon vanilla extract
  • Pinch of salt

For the Cheesecake Filling:

  • 4 packages (8 oz each) cream cheese, softened (900g)
  • 1 cup sour cream (240g)
  • ¾ cup erythritol or keto-friendly sweetener (150g)
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • ¼ cup heavy cream (60ml)

For the Strawberry Topping:

  • 1 cup fresh strawberries, hulled and sliced (150g)
  • 2 tablespoons erythritol or keto-friendly sweetener (30g)
  • 1 tablespoon lemon juice (15ml)
  • 1 teaspoon gelatin (optional, for thickening)

Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE

Instructions

1. Prepare the Crust:

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine the almond flour, erythritol, melted butter, vanilla extract, and a pinch of salt. Mix until the ingredients are well incorporated and the mixture resembles coarse crumbs.
  3. Press the crust mixture evenly into the bottom of a 9-inch (23 cm) springform pan. Use the back of a spoon or the bottom of a glass to firmly press down.
  4. Bake the crust in the preheated oven for 10-12 minutes or until it’s lightly golden and set. Remove from the oven and let it cool while you prepare the filling.

2. Make the Cheesecake Filling:

  1. In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy.
  2. Add the sour cream, erythritol, and vanilla extract to the cream cheese. Continue to beat until the mixture is well combined and smooth.
  3. Add the eggs, one at a time, beating well after each addition to ensure they are fully incorporated.
  4. Gradually add the heavy cream while mixing, and beat until the filling is light and fluffy.
  5. Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.

3. Bake the Cheesecake:

  1. Place the springform pan in the oven and bake at 325°F (163°C) for 45-50 minutes, or until the center is just set and the edges are slightly puffed. The center should have a slight jiggle when you gently shake the pan.
  2. Turn off the oven and crack the oven door slightly. Allow the cheesecake to cool in the oven for about 1 hour. This helps prevent cracking.
  3. After the cheesecake has cooled, refrigerate it for at least 4 hours, or preferably overnight, to set completely.

4. Prepare the Strawberry Topping:

  1. In a small saucepan, combine the sliced strawberries, erythritol, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the strawberries are soft and the mixture has thickened slightly.
  2. If you prefer a thicker topping, dissolve the gelatin in a small amount of warm water and stir it into the strawberry mixture. Allow it to cool before using.
  3. Let the strawberry topping cool to room temperature before spreading it over the chilled cheesecake.

5. Assemble and Serve:

  1. Once the cheesecake has fully set and the strawberry topping is cool, spread the strawberry mixture evenly over the top of the cheesecake.
  2. Carefully remove the cheesecake from the springform pan and transfer it to a serving plate.
  3. Slice and serve chilled. Enjoy this keto-friendly dessert with a dollop of whipped cream or a few extra fresh strawberries, if desired.

Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE

Nutritional Information

Per Serving (1/12 of the cheesecake):

  • Calories: 290
  • Fat: 25g
  • Protein: 7g
  • Total Carbohydrates: 10g
  • Dietary Fiber: 3g
  • Net Carbohydrates: 7g

SmartPoints and Weight Watchers Information

SmartPoints: 6 per serving (based on 12 servings)

This recipe is a great choice for those on a Weight Watchers plan, as it offers a delicious dessert option with relatively low SmartPoints.

Tips and Variations

  1. Sweetener Substitutes: If you prefer a different keto-friendly sweetener, you can substitute erythritol with stevia, monk fruit, or another low-carb sweetener. Adjust the quantity based on the sweetness of your chosen sweetener.
  2. Flavor Variations: Experiment with different flavors by adding a teaspoon of lemon zest or a splash of almond extract to the cheesecake filling.
  3. Berry Options: While this recipe uses strawberries, you can substitute with other berries like raspberries or blueberries, adjusting the sweetener accordingly.

Storage Instructions

  • Refrigeration: Store the cheesecake in an airtight container in the refrigerator for up to 1 week.
  • Freezing: For longer storage, freeze individual slices in a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.

Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE

Conclusion

This Keto Strawberry Cheesecake combines the creamy richness of traditional cheesecake with the sweet and tangy flavor of strawberries, all while keeping it low-carb and keto-friendly. Whether you’re celebrating a special occasion or simply indulging in a dessert that fits your dietary goals, this recipe is sure to satisfy. Follow the detailed instructions and enjoy a decadent treat that aligns with your keto lifestyle.