Looking for a sweet treat that’s creamy, impressive, and low in carbs? This Keto Strawberry Cheesecake delivers a rich, velvety filling, a buttery almond crust, and a bright fresh strawberry topping—an elegant dessert that’s sugar-free and crowd-pleasing.
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Why You’ll Love This Keto Strawberry Cheesecake
- Low carb and sugar-free: Enjoy a dessert that fits a keto lifestyle from the crust to the topping—no refined sugar required.
- Fresh strawberry flavor: The topping uses juicy strawberries paired with a light glaze for a bright, fruity finish that balances the rich filling.
- Simple to prepare, beautiful to serve: The recipe is straightforward but yields a showstopping cheesecake perfect for gatherings or special occasions.
Ingredients Needed to Make a Low Carb Strawberry Cheesecake
Ingredient quantities and full directions are in the recipe card below.
- Almond meal or almond flour
- Butter
- Non-stick cooking spray
- Brown sugar substitute (e.g., Swerve Brown)
- Granular sugar substitute (e.g., Swerve Granular)
- Sugar-free strawberry glaze (or use fresh strawberries only)
- Fresh strawberries
- Eggs
- Cream cheese
- Sour cream
- Lemon juice
- Vanilla extract
- Salt
- Optional: keto whipped cream for serving
Tips for Making Keto Strawberry Cheesecake
Start with the crust. Bake and cool it completely before adding the filling so the texture stays firm and even.
Use room temperature dairy and eggs. Softened cream cheese and room-temperature eggs blend smoothly and prevent lumps, giving you a silky cheesecake texture.
Optional: add fresh strawberries to the filling. Chopped berries folded into the batter give extra strawberry flavor and pretty flecks throughout the cake.
Use a steam pan instead of a full water bath. Placing a pan of hot water on the oven floor creates gentle steam and helps prevent cracks. A traditional water bath works too if you prefer it.
Plan ahead—cheesecake needs time to chill. For best results chill at least six hours, or overnight, so slices set cleanly.
Make the topping just before serving. Combine sliced strawberries with a sugar-free glaze for a glossy finish. If you prefer, simply top with fresh berries.
For clean slices: Dip a sharp knife in hot water, wipe dry, and slice between servings for neat portions.
Enjoy!
More Keto Cheesecake Recipes
If you love this strawberry cheesecake, try other low carb, sugar-free cheesecakes such as no-bake strawberry cheesecake, key lime cheesecake, pumpkin cheesecake, or cheesecake fluff variations for different seasons and occasions.
- Keto no-bake strawberry cheesecake
- Keto no-bake key lime cheesecake
- Keto pumpkin cheesecake
- Cheesecake fluff and brownie cheesecake fluff
- No-bake pumpkin cheesecake and pumpkin fluff
Nutrition Facts for This Low Carb Strawberry Cheesecake
Per serving (recipe yields 10 servings):
- 438 calories
- 41 g fat
- 9 g protein
- 10 g net carbs
How to Store Keto Strawberry Cheesecake in the Refrigerator
To maintain freshness, cover the cheesecake tightly with plastic wrap or place it in an airtight container. Stored this way, it keeps well in the refrigerator for up to five days. For the best texture and flavor, let slices sit at room temperature for 10–15 minutes before serving.
How to Store Low Carb Strawberry Cheesecake in the Freezer
Freeze the cooled cheesecake whole or in individual slices. Wrap tightly in plastic wrap and foil or use a freezer-safe container. Thaw overnight in the refrigerator before serving; allow to come to room temperature for a creamier mouthfeel if desired.
More Keto Dessert Recipes
Looking for additional keto-friendly sweets? Try no-bake peanut butter pie, peanut butter balls, keto chocolate desserts, no-bake peanut butter bars, or cookie dough fat bombs—great options for parties or holiday treats.
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Keto Strawberry Cheesecake
Ingredients
Filling Ingredients
- 24 oz cream cheese, room temperature
- 1/2 cup sour cream, room temperature
- 3/4 cup brown sugar substitute
- 3/4 cup granular sugar substitute
- 1/4 tsp salt
- 2 tbsp lemon juice
- 1 tbsp vanilla extract
- 3 tbsp almond flour
- 3 eggs, room temperature
- 1 cup diced strawberries (optional)
Crust Ingredients
- 1 1/4 cups almond meal or almond flour
- 1/2 cup granular sugar substitute
- 6 tbsp melted butter
- Non-stick cooking spray
Topping Ingredients
- 1 cup sugar-free strawberry glaze (optional)
- 2 cups sliced or chopped strawberries
Instructions
Crust Instructions
- Preheat the oven to 350°F (175°C).
- Combine almond meal (or flour) with granular sweetener, then stir in melted butter until evenly moistened.
- Spray a 9″ springform pan with non-stick spray, press the crust mixture into the bottom, and spread evenly.
- Loosely wrap the pan sides with heavy-duty foil up to the top edge and bake the crust for 8 minutes.
- Remove the crust and place a roasting pan or pot on the oven floor with about 1.5 inches of hot water to create steam for the remainder of baking. Reduce oven temperature to 325°F (163°C).
Filling Instructions
- In a mixing bowl, beat cream cheese, sour cream, brown sweetener, granular sweetener, and salt on low until combined—avoid overmixing.
- Scrape the bowl, add lemon juice, vanilla, almond flour, and one egg. Mix on low, scrape, then add the remaining eggs one at a time, mixing gently between each addition. Fold in diced strawberries if using.
- Once the crust is room temperature, pour in the filling and level the top with a spatula.
- Place the cheesecake on the middle rack directly above the pan with water and bake at 325°F for 60 minutes.
- After baking, turn off the oven, prop the door open with a wooden spoon, and leave the cheesecake in the oven for another 60 minutes to cool slowly.
- Remove the cheesecake and cool to room temperature, then refrigerate at least six hours or preferably overnight.
- At least 30 minutes before serving, prepare the topping. When ready to slice, use a hot, wiped knife for clean cuts.
- Serve topped with the strawberry sauce and enjoy.
Topping Instructions
- Mix together the sugar-free glaze and sliced strawberries, then spoon over the chilled cheesecake just before serving.
Notes
- Adding diced strawberries to the filling is optional but adds texture and flavor.
- If you can’t find a sugar-free glaze, simply top the cheesecake with fresh strawberries. The glaze creates a glossy, finished look.
- The steam pan is an easy alternative to a traditional water bath; both methods help prevent cracks and yield a creamy texture.
Nutrition Disclaimer
Nutrition facts are provided as an estimate and may vary depending on brands and specific ingredients used. Sugar alcohols may already be removed from the total carb count when applicable.