Keto Cheesecake With Strawberry Sauce

This homemade keto cheesecake with strawberry sauce is one of the best treats you can have while on the ketogenic diet. This low-carb and keto cheesecake recipe is made with monk fruit sweetener and has an easy crust made from almond flour, cinnamon and brown sugar sweetener replacement. This is a great way to enjoy a cheesecake without worrying about the guilt afterwards. Whether you’re on the ketogenic diet or just a regular low-carb diet doesn’t really matter because you’ll enjoy this cheesecake either way! If you’re watching your figure and getting ready for the summer time, try making these Low Carb Italian Stuffed Peppers as an easy dinner or this Arugula Avocado Salad with Homemade Lime Vinaigrette as a simple snack.

This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases.

What Is The Ketogenic Diet?

The keto diet is a diet that consists of minimizing carbohydrates. This diet leans towards consuming fats and proteins as the main source of food and energy. Most people focus on staying under 50 grams of carbs per day to achieve ketosis. However, those who follow a strict keto diet eat as little as 15g-30g of carbohydrates per day. The point is for the body to achieve a ketosis state and burn fat since there aren’t enough carbohydrates to burn which, in turn, may lead to weight loss. Always consult with a doctor to find the best diet plan for you. I am not a medical professional or a nutritionist.

Ingredients

• Cream Cheese
• Powdered Monk Fruit Sweetener
• Sour Cream
• Vanilla Extract
• Eggs
• Almond Flour
• Brown Sugar Replacement
• Ground Cinnamon
• Butter
• Strawberries
• Water

How To Make A Keto Friendly Cheesecake

1. First, start by preparing the cheesecake crust. Melt the butter in the microwave and add it to a bowl along with the almond flour, brown sugar sweetener replacement and ground cinnamon. Mix the ingredients well to combine.
2. Grease a 7 inch spring form pan generously.
3. Add the almond flour mixture to the spring form pan and using a spoon or a measuring cup, press down on the bottom of the pan to form the cheesecake crust. Make sure to press up against the sides of the pan as well. Set the crust aside for now.
4. Preheat the oven to 325 degrees F.
5. Next, prepare the keto cheesecake filling. In a stand mixer or in a bowl if using a hand mixer, combine the cream cheese, monk fruit sweetener and sour cream. Mix well to incorporate.
6. Add in the eggs one at a time while mixing on medium speed.
7. Add the vanilla extract and continue to mix just until it incorporates into the cheesecake filling.
8. Pour the cheesecake filling into the prepared almond flour crust from earlier.
9. Cover the cheesecake with aluminum foil and also line the bottom with aluminum foil to prevent water from penetrating the spring form pan.
10. Next, pour water into a large baking pan that your spring form pan will fit into. There should be about 1 inch of water in the baking pan. Set your cheesecake in the middle and insert into the oven.
11. Bake at 325 degrees F for 60-65 minutes. The center will slightly jiggle when you remove it from the oven but that’s okay.
12. Allow the cheesecake to cool at room temperature for 30 minutes to an hour, then transfer to the refrigerator and chill for 4 hours or overnight.
13. Finally, top off with homemade strawberry sauce and enjoy!

How To Make Keto Friendly Strawberry Sauce

1. First, start by roughly chopping the strawberries and removing the stems.
2. Add the strawberries, monk fruit sweetener, water and vanilla extract to a sauce pan.
3. Heat over medium high heat and cook while stirring for 7- 10 minutes or until the strawberries have released enough juices, softened and resemble sauce.
4. Let the strawberry sauce cool completely before serving over your keto cheesecake.

Tips & Variations

• Replace the monk fruit sweetener with any other sweetener of your choice. Powdered sugar replacement sweeteners work well with this recipe too.
• Don’t over mix your cheesecake. It’s important to just mix until the ingredients are well incorporated at a low speed and no higher than a medium at any given time. Over mixing cheesecake can cause cracks and too many air bubbles.
• Don’t over bake your cheesecake either! Over baking cheesecake is another common cause for cracked cheesecake.
• If you don’t like strawberries, make a homemade blueberry sauce by substituting the strawberries for blueberries or even raspberries if you prefer.

Keto Cheesecake with Strawberry Sauce

This keto friendly cheesecake with strawberry sauce is made completely from scratch! If you're on the ketogenic diet and craving some sweets, this is the perfect keto dessert to satisfy that sweet tooth! This creamy low-carb cheesecake is everything you've been searching for!

5 from 3 votes

Print Pin

Keyword: keto cheesecake, keto friendly cheesecake, keto strawberry cheesecake, low carb cheesecake with strawberry sauce, low carb dessert

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 5 minutes minutes

Chilling Time: 4 hours hours

Total Time: 5 hours hours 20 minutes minutes

Servings: 8 servings

Calories: 364kcal

Equipment

• 7 inch Spring Form Pan

Ingredients

• 16 oz cream cheese room temperature
• 3 tbsp sour cream
• 3/4 cup powdered monk fruit sweetener
• 2 eggs room temperature
• 2 tsp vanilla extract
• 1 1/2 cups almond flour
• 4 tbsp unsalted butter melted
• 1 tbsp brown sugar substitute
• 1 tsp ground cinnamon
• 1 lb strawberries chopped
• 1/4 cup powdered monk fruit sweetener
• 1/2 tsp vanilla extract
• 1/2 cup water

Instructions

How To Make Keto Cheesecake

• First, start by preparing the cheesecake crust. Melt the butter in the microwave and add it to a bowl along with the almond flour, brown sugar sweetener replacement and ground cinnamon. Mix the ingredients well to combine.
• Grease a 7 inch spring form pan generously.
• Add the almond flour mixture to the spring form pan and using a spoon or a measuring cup, press down on the bottom of the pan to form the cheesecake crust. Make sure to press up against the sides of the pan as well and even out the edges. Set the crust aside for now.
• Preheat the oven to 325 degrees F.
• Next, prepare the keto cheesecake filling. In a stand mixer or in a bowl if using a hand mixer, combine the cream cheese, monk fruit sweetener and sour cream. Mix well to incorporate.
• Add in the eggs one at a time while mixing on medium speed.
• Add the vanilla extract and continue to mix just until it incorporates into the cheesecake filling.
• Pour the cheesecake filling into the prepared almond flour crust from earlier.
• Cover the cheesecake with aluminum foil and also line the bottom with aluminum foil to prevent water from penetrating the spring form pan.
• Next, pour water into a large baking pan that your spring form pan will fit into. There should be about 1 inch of water in the baking pan. Set your cheesecake in the middle and insert into the oven.
• Bake at 325 degrees F for 60-65 minutes. The center will slightly jiggle when you remove it from the oven but that’s okay.
• Allow the cheesecake to cool at room temperature for 30 minutes to an hour, then transfer to the refrigerator and chill for 4 hours or overnight.
• Finally, top off with homemade strawberry sauce and enjoy!

How To Make Keto Friendly Strawberry Sauce

• First, start by giving the strawberries a rough chop and removing the stems.
• Add the strawberries, monk fruit sweetener, water and vanilla extract to a sauce pan.
• Heat over medium high heat and cook while stirring for 7- 10 minutes or until the strawberries have released enough juices, softened and resemble sauce.
• Let the strawberry sauce cool completely before serving over your keto cheesecake.

Notes

• Reduce your carb intake for this recipe to just 3 grams a slice by omitting the strawberry sauce.
• Replace the monk fruit sweetener with any other sweetener of your choice. Powdered sugar replacement sweeteners work well with this recipe too.
• Don’t over mix your cheesecake. It’s important to just mix until the ingredients are well incorporated at a low speed and no higher than a medium at any given time. Over mixing cheesecake can cause cracks and too many air bubbles.
• Don’t over bake your cheesecake either! Over baking cheesecake is another common cause for cracked cheesecake.
• If you don’t like strawberries, make a homemade blueberry sauce by substituting the strawberries for blueberries or even raspberries if you prefer.

Nutrition

Calories: 364kcal | Carbohydrates: 12g | Protein: 10g | Fat: 32g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 211mg | Potassium: 200mg | Fiber: 3g | Sugar: 6g | Vitamin A: 869IU | Vitamin C: 33mg | Calcium: 132mg | Iron: 1mg