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This gluten-free keto strawberry cheesecake recipe is one of my favorite low carb desserts. It features a creamy vanilla cheesecake base topped with my quick keto strawberry sauce. Learn how to make delicious sugar-free strawberry cheesecake with an almond flour crust using this recipe.
Why Make This?
- Sugar-free, Low-carb: I love the challenge of eliminating added sugar and cutting carbs while preserving flavor, and this cheesecake recipe does it all. It uses a keto sweetener and other keto-friendly ingredients like xanthan gum.
- Gluten-free: Being able to make a gluten-free crust using almond flour is great because I wouldn’t enjoy a crustless cake.
This post is sponsored by Bob’s Red Mill, an employee-owned company that provides high-quality, minimally-processed products to satisfy vegan, paleo, keto, and gluten-free friendly cooking and baking needs. Thanks in advance for supporting the brands that help keep content on Dr. Davinah’s Eats free to you. All opinions are my own.
Ingredients Needed
Here are the simple ingredients you’ll need to make the best keto strawberry cheesecake:
Almond Flour Cheesecake Crust
- Almond flour: For a keto and gluten-free crust
- Butter: I’m using melted butter.
- Granular Monk Fruit Erythritol: Zero calories, zero net carbs sweetener, which is healthier than regular sugar. You can use any keto sweetener that you prefer.
- Vanilla Extract
Sugar-Free Vanilla Cheesecake
- Cream Cheese: Full-fat, softened cream cheese
- Sour Cream: Full-fat
- Lemon Juice
- Granular Monk Fruit Erythritol: Keto sweetener that I prefer using more than a keto powdered sweetener.
- Eggs
- Vanilla Extract
Keto Strawberry Topping
- Strawberries: I used frozen whole strawberries
- Granular Monk Fruit Erythritol
- Lemon Juice
- Xanthan Gum: For keto and gluten-free thickening
How To Make Low Carb Strawberry Cheesecake
- Make the crust by mixing all the crust ingredients in a food processor or a large mixing bowl. Add the crust to a foil-wrapped springform pan and use a rubber spatula to press the crust in the pan evenly. Bake the crust for 7 minutes.
- Make the cheesecake batter by adding all the batter (cheesecake filling) ingredients (except the eggs) to a stand mixer (electric mixer or hand mixer). Mix on medium and add one egg at a time.
- Place the cheesecake in the water bath: Add water to the bottom of a baking sheet or a large round baking dish — this is the water bath for the cheesecake and bake until the outside of the cheesecake is firm and the center wobbles as if it were a custard.
- Make the strawberry sauce by adding the strawberries, lemon juice, and sweetener to a saucepan. Cook on medium until the strawberries defrost. Add the xanthan gum to the pan and continue cooking until a syrup forms (Xanthan cooks fast, so keep an eye on it). Remove the pan from the heat and allow the sauce to cool. Remove the cheesecake from the pan and top it with the strawberry sauce.
Recipe Tips & FAQs
- Wrap the springform pan: Wrapping the pan with foil before baking is optional, but it helps to prevent leaks. You can line the inside of the pan or the outside of the pan. I find that it is easier to line the outside of the pan, but both ways work.
- Pre-cook the crust: This keto strawberry cheesecake recipe includes pre-cooking the crust for 7 minutes to prevent it from becoming soggy.
- Use a water bath for the cake batter: Placing the cake mixture pan in a water bath instead of direct baking keeps the cheesecake from drying.
- Check for doneness after 45 minutes: Check whether the cake is ready from the 45-minute mark to avoid overcooking it.
- Refrigerate the cake overnight: Keeping the gluten-free strawberry cheesecake in the fridge will help it set fully.
- Add neutral oil to the Xanthan gum: Mix the xantham gum with about two drops of olive oil or avocado oil to keep the gum from clumping.
- Optional: If you prefer, feel free to add some fresh strawberries on top of your delicious cheesecake before eating.
- Optional: If you want an extra sweet treat, you can add a little bit of keto whipped cream on top of your slice of cheesecake.
How to Store Leftover Strawberry Keto Cheesecake
If you have any leftovers from this sugar-free strawberry cheesecake recipe, the best way to store them is in an airtight container or cover them in a dish with plastic wrap for next time (up to 5 days).
You can also store these in the freezer.
If you choose to store these in the freezer, then do not top the cheesecakes with sauce. The sauce is easy enough to make so simply make it when you are ready to have cheesecake. You can also freeze these in individual portions.
To thaw, refrigerate overnight.
Make Keto Strawberry Cheesecake Bites:
The bake time for cheesecake bites is shorter. You would simply do two things differently:
- Add the crust to muffin tins and bake for 3-5 minutes
- Bake the bites for 15-20 minutes
Yes. One cup (152g) of strawberries has only 8.3g net carbs.
Typically, cheesecakes are high in carbs and calories due to added sugar in the cheesecake base and topping as well as the crust. My strawberry cheesecake uses low-carb and keto-friendly substitutes to lower the carbs per serving. For example, I use granular monk fruit erythritol instead of sugar. That said, whether you follow a low carb diet or not, my low carb cheesecake recipe is a great alternative to a traditional cheesecake or New York style cheesecake.
Absolutely! This keto strawberry cheesecake tastes delicious regardless of your diet.
This recipe uses gluten-free almond flour for the crust and xanthan gum for thickening the sauce.
More Keto Cheesecake Recipes
If you try this recipe, please stop back and leave it a star rating and/or a review in the comments. Stay connected & share photos of your creations with me & others on Instagram, Facebook, and Pinterest!
Keto Strawberry Cheesecake
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Recommended Equipment
Ingredients
Almond Flour Cheesecake Crust
- 2 cups Almond Flour
- 4 tbsp Butter, melted
- 1/4 cup Granular Sweetener
- 1 tsp Vanilla extract
Sugar-free Vanilla Cheesecake
- 16 oz Cream Cheese, full-fat softened
- 1/2 cup Sour Cream, full-fat
- 1.5 tbsp Lemon Juice
- 1/2 cup Granular Sweetener
- 2 large Eggs
- 2 tsp Vanilla Extract
Keto Strawberry Topping
- 2 cups Strawberries, I used frozen whole strawberries
- 1/4 cup Granular Sweetener
- 1 tbsp Lemon Juice
- 1/4 tsp Xanthan Gum, to prevent clumping, you can mix with 2 drops of any neutral oil before adding to the mix
Instructions
- Preheat the oven to 350 degrees.
Make the crust
- Make the crust by mixing all of the crust ingredients in a food processor or a large mixing bowl.
- Add the crust to a foil-wrapped springform pan – I used a 9-inch pan and 8-inch round parchment paper liner and heavy duty foil.
- Use a rubber spatula to press the crust in the springform pan evenly.
- Bake the crust for 7 minutes. Cooking the crust will prevent it from being soggy.
Make the cheesecake batter
- Add all of the ingredients for the cheesecake batter (except the eggs) to a stand mixer. Mix on medium and add 1 egg at a time.
- Add water to the bottom of a baking sheet or a large round baking dish – this is the water bath for the cheesecake. I used about 2 cups of water in a 12 inch cast iron skillet.
- Place the cheesecake in the water bath.
Bake the cheesecake
- Bake for 50-55 minutes, or until the outside of the cheesecake is firm and the center wobbles as if it were a custard. You can start to check for doneness around 45 min mark.
- Turn the oven off and crack the oven door. Allow the cheesecake to sit in the oven for 15 minutes.
- Allow the cheesecake to cool completely before refrigerating it overnight.
Make the strawberry sauce
- Add the strawberries, lemon juice, and sweetener to a saucepan. Cook on medium until the strawberries defrost.
- Add the Xanthan gum to the pan (to prevent clumping, mix it with about 2 drops of a neutral oil like olive oil or avocado oil) and continue to cook until a syrup forms. Xanthan gum serves as a thickener and cooks quickly so keep an eye on it. Remove the pan from the heat. Allow the sauce to cool.
- Remove the cheesecake from the springform pan. I use a butter knife to release the sides of the cake.
- Top the cheesecake with the strawberry sauce before slicing.
Recipe Notes
- Wrap the springform pan: Wrapping the pan with foil before baking is optional, but it helps to prevent leaks. You can line the inside of the pan or the outside of the pan. I find that it is easier to line the outside of the pan, but both ways work.
- Pre-cook the crust: This keto strawberry cheesecake recipe includes pre-cooking the crust for 7 minutes to prevent it from becoming soggy.
- Use a water bath for the cake batter: Placing the cake mixture pan in a water bath instead of direct baking keeps the cheesecake from drying.
- Check for doneness after 45 minutes: Check whether the cake is ready from the 45-minute mark to avoid overcooking it.
- Refrigerate the cake overnight: Keeping the gluten-free strawberry cheesecake in the fridge will help it set fully.
- Add neutral oil to the Xanthan gum: Mix the xantham gum with about two drops of olive oil or avocado oil to keep the gum from clumping.
Storage
You can store these in the refrigerator or in the freezer. If you choose to store these in the freezer, then do not top the cheesecakes with sauce. The sauce is easy enough to make so simply make it when you are ready to have cheesecake. You can also freeze these in individual portions. To thaw, refrigerate overnight.Make Keto Strawberry Cheesecake Bites:
The bake time for cheesecake bites is shorter. You would simply do two things differently:- Add the crust to muffin tins and bake for 3-5 minutes
- Bake the bites for 15-20 minutes
Nutrition Details
The nutrition facts come from entering the recipe ingredients into Spoonacular API, a database of food ingredients. They may vary for any recipe based on the exact product used. The keto sweeteners I use have 0g net carbs & are not included because sugar alcohols do not impact most people. This is provided as a courtesy, but you can do your own calculations if you wish!
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