This keto strawberry cheesecake is a delightful combination of crunchy, creamy, and sweet…and there’s no baking required! Only 4g net carbs per slice!
Low Carb Strawberry Cheesecake
This flavorful keto strawberry cheesecake has a ton of flavor and is the perfect dessert for spring or summer! And the best part…there’s no baking involved!
First, we started with a crumbly crust, similar to graham cracker (but with a lower carb count). Then we topped it with a rich and creamy cheesecake filling that is swirled with real strawberries. Every bite has the perfect combination of crunchy, creamy, and sweet!
What I love most about this recipe is the texture — the cheesecake is both light and fluffy and creamy at the same time. Plus the fresh strawberry filling creates these little pockets of sweet flavor!
Eating keto doesn’t have to be boring or bland and this strawberry keto cheesecake is proof positive!
Related: Try our classic style low carb cheesecake recipe too!
Keto Strawberry Cheesecake Ingredients
For your convenience in re-creating this recipe at home, we’ve included shop-able ad links to some of the products and supplies used. Read our disclosure policy here.
For the crust:
- 1 cup almond flour
- Half of .25 ounce unflavored gelatin packet
- 1 ounce softened cream cheese
- 1 tbsp heavy cream
- 1 tsp vegetable shortening
- 1/3 cup keto sweetener — such as Swerve or Lakanto Monk Fruit sweetener. If you shop Lakanto through my link and use code “SOCCERMOM” you can save 15% every time you purchase! Click here to read more about our favorite keto sweeteners.
- 1 tsp vanilla extract
- 1/2 tsp lemon juice
- 1/8 tsp salt
For the filling:
- one .25 ounce packet of unflavored gelatin
- 1 1/4 cup keto sweetener + 1 TB
- 2 tsp vanilla extract + 1 teaspoon
- 2/3 cup heavy cream
- 16 ounces cream cheese, softened
- 1 cup fresh strawberries, chopped and mashed
Directions
Line an 8-inch square pan with 2 layers of plastic wrap. Use enough that you have 3 to 4 inches of plastic overlapping the top of the pan, all the way around. This will make it easier to remove the finished cheesecake from the pan.
1. Make the Crust
Whisk together gelatin and almond flour in a large mixing bowl. Stir in the sweetener and salt. Add the softened cream cheese, heavy cream, vegetable shortening, vanilla extract, and lemon juice. Mix these with the dry ingredients until a loose dough forms — you may find it easier to do this with your fingers. Press the dough into the bottom of your prepared pan.
TIP: Use a small piece of parchment paper to help keep the dough from sticking to your fingers as you press the crust into the bottom of the pan.
2. Make the Strawberry Filling
Add diced strawberries to a medium bowl and mash them with a fork. Add a Tablespoon of sweetener and one teaspoon of vanilla extract to them and stir. Allow strawberries to soak while you prepare the rest of the filling.
In a separate large bowl, add a full packet of gelatin powder and 1 1/4 cup sweetener powder. Whisk together.
Next, add the heavy cream, vanilla extract and the softened cream cheese. Stir until everything is well combined and there are no lumps. Stir the mashed strawberries into this cream cheese mixture until evenly distributed.
Scoop the cheesecake filling on top of the crust and gently spread with a spatula. Cover with plastic wrap and refrigerate until cheesecake sets (2-4 hours).
Remove the cheesecake from the pan and gently peel the plastic away. The crust should be firm enough to be handled carefully. Place the cake on a serving plate and serve cold. Garnish with whole strawberries.
Can You Make the Cheesecake a Day Ahead?
Absolutely! This recipe takes a little bit of prep work, but you can do this up to a day before you plan to serve and keep refrigerated. This extra time in the refrigerator allows the flavors to mingle and become richer.
Any leftovers can be kept covered and refrigerated for up to 3-5 days.
Can You Really Eat Fruit on Keto?
Yes, it is possible to enjoy fruit and stay in ketosis. The key is choosing the right fruits and enjoying them in moderation.
Strawberries contain only about 6g total carbs in a half cup. So when you distribute them throughout a full-sized dessert such as this one, the overall carb impact is relatively minor.
In addition, many fruits provide vital nutrients. Even though we want to keep our carb count low, it is important to continue to provide our bodies with the nutrition they need.
Read more here: What Fruits Can You Eat on Keto?
More Keto Strawberry Recipes
- Keto Strawberry Upside Down Cake
- Low Carb Strawberry Lemonade
- Chocolate Strawberry Keto Cheesecake Bark
No Bake Keto Strawberry Cheesecake Recipe (Printable Copy)
If you tried this recipe and loved it, please rate it!
No Bake Keto Strawberry Cheesecake
Ingredients
Crust:
- 1 cup almond flour
- .12 oz unflavored gelatin packet Half of a typical .25 ounce packet
- 1 oz softened cream cheese
- 1 Tablespoon heavy cream
- 1 teaspoon vegetable shortening
- 1/3 cup keto sweetener Swerve, Lakanto, etc.
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- 1/8 teaspoon salt
Strawberry Filling:
- 1 cup fresh strawberries chopped and mashed
- 1 teaspoon vanilla extract
- 1 Tablespoon keto sweetener
Cheesecake Filling:
- .25 oz unflavored gelatin one typical .25 ounce packet
- 1 1/4 cup keto sweetener
- 2 teaspoon vanilla extract
- 2/3 cup heavy cream
- 16 ounces cream cheese softened
Instructions
- Line an 8-inch square pan with 2 layers of plastic wrap that overlaps the top of the pan.
To Make the Crust
- Combine half a packet of unflavored gelatin with the almond flour in a large mixing bowl, then stir in the sweetener and salt.
- Add the softened cream cheese, heavy cream, vegetable shortening, vanilla extract, and lemon juice. Mix the wet and dry ingredients together to form a loose dough. You may find it easier to do this with your fingers.
- Press the dough into the bottom of the prepared pan. You can use a small piece of parchment paper to help keep the dough from sticking to your fingers as you press it into place.
To Prepare the Strawberries
- Wash and dry strawberries and remove the tops. Chop strawberries, add to a small bowl, and mash with a fork. Add 1 TB sweetener and one tsp of vanilla extract to them and stir. Allow to rest while you prepare the cheesecake filling.
To Make the Cheesecake Filling
- Add a full packet of gelatin powder to a clean mixing bowl with sweetener. Next, add the heavy cream, vanilla extract and the softened cream cheese. Mix until smooth, with no lumps.
- Add the mashed strawberries and stir them into the cheesecake filling. Scoop the cream cheese mixture onto the crust and spread it with a spatula.
- Cover with plastic wrap and refrigerate until everything is firm, between 2-4 hours.
Notes
Nutrition
Pin our Low Carb Strawberry Cheesecake on Pinterest:
You might also like:
