Keto Strawberry Cheesecake

A rich, velvety keto strawberry cheesecake on a buttery almond-flour crust, topped with a fresh sugar-free strawberry swirl. Just 4.8g net carbs per slice and ready in about 6 hours including chill time. Creamy, tangy, and genuinely indulgent without the sugar crash.

Jordan Lee

Head of Nutrition · June 17, 2026

Nutrition per serving

Per serving · makes 12. Values are estimates; brands vary.

Ingredients

• 2 cups almond flour (200g)
• 5 tbsp unsalted butter, melted
• 1 1/3 cups powdered erythritol, divided (about 200g)
• 1/2 tsp fine sea salt
• 24 oz full-fat cream cheese, softened (three 8-oz blocks)
• 3 large eggs, room temperature
• 1/2 cup full-fat sour cream
• 1 tbsp fresh lemon juice
• 2 tsp vanilla extract
• 1 1/4 cups fresh strawberries, hulled and diced (about 180g)
• 1/2 tsp xanthan gum
• 1 tbsp water

Instructions

1. 1

   Preheat oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides. Wrap the outside of the pan in foil if you plan to use a water bath.

2. 2

   Make the crust: combine almond flour, melted butter, 1/3 cup powdered erythritol, and salt. Press firmly into the bottom of the pan. Bake 12 minutes until lightly golden, then set aside to cool.

3. 3

   Make the filling: beat softened cream cheese with 3/4 cup powdered erythritol until completely smooth, scraping the bowl often. Beat in sour cream, lemon juice, and vanilla. Add eggs one at a time on low speed, mixing just until incorporated (do not overbeat).

4. 4

   Make the strawberry swirl: simmer diced strawberries with the remaining 1/4 cup erythritol and 1 tbsp water for 5 minutes until soft. Mash lightly, sprinkle in xanthan gum, whisk, and simmer 1 minute more until thickened. Let cool slightly.

5. 5

   Pour filling over the cooled crust. Dot spoonfuls of the strawberry sauce over the top and use a skewer to swirl decorative ribbons through the surface.

6. 6

   Bake 38–45 minutes until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door, and let the cheesecake rest inside 1 hour to prevent cracking.

7. 7

   Chill in the refrigerator at least 4 hours, ideally overnight, before releasing the springform and slicing into 12 pieces.

Tips & notes

• Room-temperature cream cheese and eggs are essential for a lump-free, crack-resistant filling — pull them out an hour ahead.
• For an even creamier texture, bake in a water bath: set the foil-wrapped pan in a roasting tray and add 1 inch of hot water.
• Store covered in the fridge up to 5 days, or freeze individual slices up to 2 months. Thaw overnight in the refrigerator.

Log this recipe in one tap

Save keto strawberry cheesecake to CarbMeNot and track its 4.8g net carbs against your daily budget automatically.

More keto recipes

Keto Vanilla Cake

4.2g net carbs

Keto Truffles

1.6g net carbs

Keto Tiramisu

4.2g net carbs

Keto Sugar Cookies

1.6g net carbs