Make the crust by mixing all of the crust ingredients in a bowl
Line a square baking dish (I used a 9x9 pan) with parchment paper. Press the crust evenly onto the bottom. Poke the crust with a fork.
Bake the crust for 10 minutes. Remove the oven.
Add all of the ingredients for the cheesecake to a stand mixer and blend until smooth
Pour the mixture on top of the crust
Bake for 35-40 minutes, or until the center of the cheesecake is almost set
Add the berries, lemon juice, and sweetener to a saucepan. Cook on medium until the berries defrost.
Add the Xanthan gum to the pan 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 cheesecake and sauce to cool. You can top the cheesecake with the strawberry sauce or wait until just before serving the dish.
Grain-free Crust AlternativeI'm using an low-carb wheat flour for the crust in this recipe. I like it because it is a 1:1 substitute for regular flour.However, I know that some of you might prefer to have a crust that is gluten-free and grain-free. If that's you, don't fret, you can use the crust from my popular keto pumpkin pie cheesecake bars. It includes almond flour and chopped pecans.Testing SweetnessThere are lots of keto-friendly sweeteners available on the market. And, the more I try, the more I realize that they are different in terms of how they sweeten food and whether they are good for one dish and not others. If you are not using the sweetener listed in the recipe card, here are some tips to test the sweetness before the dish is baked:
Add the eggs last: I tend to taste my cheesecake batter before putting in the eggs. You can do the same with the cookie dough crust.
Start with half the sweetener: I like adding half the sweetener at a time. This way, I can add some, taste, and adjust.