Name: Keto Strawberry Cheesecake
Cook time: 45 min
Total time: 3 h 45 min
Yield: 10
Cuisine: American
Ingredients: 250 grams / 2½ cups + 1 tbsp of almond flour; 150 grams / 2/3 cups of unsalted butter; 50 grams / 1.76 ounces of unsalted pecans; 12 ½ grams / 2 squares of 85% dark chocolate; 2 tbsp powdered erythritol; ¼ tsp of sea salt; ½ tsp of cinnamon; 600 grams / 2 ½ cups of cream cheese (full fat); 200 grams / ½ cup + 3 tbsp of full-fat Greek yogurt; 5 tbsp powdered erythritol; 250 grams / 1 cup of full-fat whipping cream - cold; 1 tsp keto vanilla extract; Juice of ¼ lemon; Pinch of salt; 250 grams / 1 ¼ cups of strawberries; Springform 20-23 cm / 8-9 inches; Parchment paper; Saucepan; Mixing bowls; Hand mixer or whisk

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This no-bake Keto Strawberry Cheesecake is made with an almond flour, pecans & chocolate crust and decorated with fresh strawberries! The cheesecake filling is made from cream cheese, Greek yogurt and whipping cream. The flavor comes from lemon juice, keto vanilla extract and powdered erythritol. One slice contains 8.2 grams of carbs.

I love using powdered erythritol in cakes, since the flavor matches the one of normal sugar. Moreover, since no raw eggs are used, you can just add a bit of erythritol and taste it before adding more. I find a lot of Keto desserts or Keto cakes too sweet.

Since it’s a no-bake cheesecake, the cake needs to be refrigerated for at least 3 hours. I always prefer to leave it in the fridge overnight, to ensure the filling is set.

Of course, you can change the decoration and include more dark chocolate, add some blueberries or make a strawberry sauce.

Steps to take

There are 4 simple steps to take to make your own amazing Keto Strawberry Cheesecake:

Make the Cheesecake crust
Prepare the Cheesecake filling
Refrigerate the Keto Cheesecake
Decorate the Keto Strawberry Cheesecake

Ingredients Keto Strawberry Cheesecake

All the ingredients for the crust and filling of the cheesecake are listed below:

Keto Chocolate Cheesecake Crust

250 grams / 2½ cups + 1 tbsp of almond flour
150 grams / 2/3 cups of unsalted butter
50 grams / 1.76 ounces of unsalted pecans
12 ½ grams / 2 squares of 85% dark chocolate
2 tbsp powdered erythritol
¼ tsp of sea salt
½ tsp of cinnamon

Keto Cheesecake Filling

600 grams / 2 ½ cups of cream cheese (full fat)
200 grams / ½ cup + 3 tbsp of full fat Greek yogurt
5 tbsp powdered erythritol
250 grams / 1 cup of full fat whipping cream - cold
1 tsp keto vanilla extract
Juice of ¼ lemon
Pinch of salt
250 grams / 1 ¼ cups of strawberries

Equipment

Macro Overview Keto Strawberry Cheesecake

In the below table you can find an estimate of the number of carbs, protein, and fat in this Keto Strawberry Cheesecake. The first table contains the macros for the cheesecake crust and the second one for the filling and topping.

This recipe yields 10 portions. One portion contains on average 8.2 grams of carbs, 11.1 grams of protein, and 56.5 grams of fat.

Step by Step Instructions

Below you can find the step by step instructions to make this lovely low carb cheesecake.

1. Make the Cheesecake crust

First of all, line the cake springform with parchment paper.

Secondly, measure the almond flour and unsalted butter. Then, chop the pecans and 85% dark chocolate into very small pieces.

Melt the butter in a saucepan or in a bowl in the microwave. Add the almond flour, pieces of pecans and dark chocolate to the melted butter.

Then, stir in the powdered erythritol, salt and cinnamon as well and mix everything together.

Now the almond flour should have turned chocolate brown. The mixture should be slightly moist. If it is too dry, add more melted butter.

Scoop the almond mixture into the cake tin and press it to the bottom with a spoon. This will ensure that the cheesecake crust will stick together.

Place the chocolate cheesecake crust in the fridge, while you work on the cheesecake filling.

2. Prepare the Cheesecake filling

Start by placing the cream cheese in a large mixing bowl and stir or beat the cream cheese until softened.

Then, add the Greek yogurt, lemon juice, keto vanilla extract, and a pinch of salt. Stir the filling again until well combined.

In a separate high measuring cup or bowl, beat the cold whipping cream with 1 tablespoon of powdered erythritol until stiff with either a hand mixer or with a whisk.

I found this blog post on how to whip cream by hand, if you do not have a hand mixer or want to incorporate some exercise in your cooking ;-).

Fold the whipping cream into the cheesecake batter. Do this until its well combined.

Add 4 tablespoons of powdered erythritol to the batter. You can do this spoon by spoon and taste it in between to see if you prefer it to be sweeter or less sweet.

3. Refrigerate the Keto Cheesecake

Take the springform from the fridge and cut 3 or 4 strawberries into slices. Spread them over the crust, but leave the edges empty. 🍓

Now, carefully scoop the cheesecake filling on top and spread it out evenly.

Refrigerate the Keto Strawberry Cheesecake for at least 3 hours in the fridge. The longer the better the cheesecake can set. I prefer to keep it in the fridge overnight.

4. Decorate the Keto Strawberry Cheesecake

Take the Keto Cheesecake from the fridge and run a knife around the edges of the cake.

Then you can carefully remove the springform.

Decorate the top of the cheesecake with sliced strawberries. Optionally, you can add some grated dark chocolate on top as well.

Your Keto Strawberry Cheesecake with a chocolate crust is ready!

One portion contains on average 8.2 grams of carbs, 11.1 grams of protein, and 56.5 grams of fat.

If you love Keto Cheesecakes, then also try our Keto Pumpkin Cheesecake or our Keto Salted Caramel Cheesecake.

For other desserts, visit our Keto Desserts page. I recommend this delicious Keto Tiramisu.

Keto Strawberry Cheesecake

Yield: 10

Cook Time: 45 minutes

Refrigerate time: 3 hours

Total Time: 3 hours 45 minutes