Low Carb Sugar-Free Strawberry Cheesecake (Keto)
Ingredients
Scale
almond flour crust
- 1 cup almond flour
- 1/4 cup butter, melted
- 1 tbsp erythritol, I used Swerve
- 1 tsp vanilla extract
keto cheesecake
- 16 oz (2 blocks) cream cheese
- 1/2 cup + 2tbsp erythritol, I used Swerve
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp lemon extract
- 1/2 cup sour cream
keto strawberry topping
- 1 cup frozen strawberries
- 2 tbsp water
- 3 tbsp erythritol, I used Swerve
Instructions
- Preheat the oven to 350 º F.
- In a medium bowl, combine almond flour, melted butter, erythritol, and vanilla extract..
- Use a fork to mix everything together and then pour the mixture into your greased springform pan.
- Press the mixture into the bottom of the prepared pan and bake for 10 minutes or until set.
- Remove from the oven and let it cool. Do not turn off the oven.
- Meanwhile, using a stand or electric mixer, beat cream cheese and sweetener until smooth.
- Then add in eggs, sour cream, vanilla extract, and lemon extract.
- Continue to beat until creamy and combined.
- Pour filling over the crust and spread evenly with a spatula.
- Return pan to the oven and bake for 25 minutes or until filling is set but still shaky in the center.
- Cool into room temperature for an hour then refrigerate until completely chilled.
- Meanwhile, while cheesecake is cooling, make the Keto Strawberry Topping
- To make the Keto Strawberry Topping: Simmer the frozen strawberries, water and sweetener in a sauce pan for 5-10 minutes. Mash the strawberries with your spatula while simmering. You can add additional water to thin it out, if you prefer a much thinner sauce.
- Cool the Keto Strawberry Topping into room temperature and top over cheesecake
- Serve chilled.