introduction

This simple Keto Cheesecake is creamy and low in carbs. It uses almond flour for the crust and erythritol to sweeten. The recipe is easy to follow and good for weekday or weekend dessert. If you like small treats too, try this apple crisp mini cheesecakes for a related idea.

why make this recipe

You make this recipe when you want a rich dessert that fits a low-carb or keto plan. It cuts sugar but keeps the creamy taste. The strawberry sauce adds fresh flavor without many carbs. The recipe uses simple ingredients you likely have or can find easily.

how to make Keto Cheesecake

Start by making the crust, then mix the filling and bake. Keep ingredients at room temperature for a smooth filling. If you want a no-bake or bite-sized option, you can look at Baileys cheesecake balls for inspiration on small portions.

Ingredients :

• 2 cups almond flour
• 1/4 cup erythritol
• 1/2 cup unsalted butter, melted
• 4 (8 oz) packages cream cheese, softened
• 1 cup powdered erythritol
• 4 large eggs
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 2 cups fresh strawberries
• 1/4 cup sweetener (to taste)

Directions :

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a mixing bowl, combine almond flour, erythritol, and melted butter to form the crust. Press the mixture into the bottom of the prepared pan.
3. In another bowl, beat the cream cheese until smooth. Add powdered erythritol, eggs, vanilla extract, and salt. Mix until just combined.
4. Pour the cream cheese mixture over the crust and smooth the top.
5. Bake for 50-60 minutes, until the center is set but still slightly jiggly. Let it cool completely before refrigerating for at least 4 hours or overnight.
6. For the strawberry sauce, blend strawberries with sweetener until smooth and serve over chilled cheesecake.

how to serve Keto Cheesecake

Chill the cake well and slice with a sharp knife. Spoon the strawberry sauce over each slice. You can add a few whole berries on top. Serve cold on plates. A small dollop of unsweetened whipped cream fits keto and looks nice.

how to store Keto Cheesecake

Cover the cheesecake or keep it in a sealed container in the fridge for up to 5 days. For longer storage, wrap slices tightly and freeze for up to 1 month. Thaw in the fridge before serving.

tips to make Keto Cheesecake

• Bring cream cheese and eggs to room temperature for a smooth batter.
• Do not overbeat the filling to avoid adding air.
• Bake until the edges are set and the center is slightly jiggly; it will firm as it cools.
• Chill the cake for at least 4 hours or overnight for best texture.
• Use powdered erythritol for a smoother sweet taste and texture.

variation (if any)

• Blueberry sauce: swap strawberries for blueberries and blend with sweetener.
• Lemon cheesecake: add 1-2 tablespoons lemon juice and 1 teaspoon lemon zest to the filling.
• Crust-free: skip the crust and bake filling in a greased pan for a crustless version.
• Chocolate swirl: stir in a little unsweetened cocoa into part of the batter and swirl on top.

FAQs

Q: Can I use a different sweetener?
A: Yes. Use a keto-friendly sweetener that measures like sugar. Adjust to taste.

Q: Do I need a water bath?
A: Not required. A water bath can help prevent cracks but is optional for this recipe.

Q: Can I make this in advance?
A: Yes. Make it the day before and chill overnight for best texture.

Q: How do I prevent cracks on top?
A: Do not overmix and avoid high oven heat. Let the cake cool slowly in the oven with the door slightly open if you see cracks starting.

Q: Can I use frozen strawberries for the sauce?
A: Yes. Thaw them first and drain any extra liquid before blending.

Conclusion

For more keto cheesecake ideas and tips, see this detailed recipe for Keto Cheesecake (Sugar Free & Low Carb) – Wholesome Yum which has extra variations. If you want another take on a classic keto cheesecake, check out (The Very Best!) Keto Cheesecake for more techniques and ideas.

Keto Cheesecake

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• Author: make-recipe
• Total Time: 75 minutes
• Yield: 8 servings 1x
• Diet: Keto

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Description

This simple Keto Cheesecake is creamy and low in carbs, perfect for a rich dessert that fits a low-carb or keto plan.

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Ingredients

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• 2 cups almond flour
• 1/4 cup erythritol
• 1/2 cup unsalted butter, melted
• 4 (8 oz) packages cream cheese, softened
• 1 cup powdered erythritol
• 4 large eggs
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 2 cups fresh strawberries
• 1/4 cup sweetener (to taste)

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Instructions

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Combine almond flour, erythritol, and melted butter in a mixing bowl to form the crust. Press the mixture into the bottom of the prepared pan.
3. Beat the cream cheese until smooth in another bowl. Add powdered erythritol, eggs, vanilla extract, and salt. Mix until just combined.
4. Pour the cream cheese mixture over the crust and smooth the top.
5. Bake for 50-60 minutes until the center is set but still slightly jiggly. Let it cool completely before refrigerating for at least 4 hours or overnight.
6. Blend strawberries with sweetener until smooth and serve over chilled cheesecake.

Notes

Chill the cake for at least 4 hours or overnight for the best texture. Cover the cheesecake or keep it in a sealed container in the fridge for up to 5 days.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 300
• Sugar: 4g
• Sodium: 350mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 100mg