Put spring on the table with this fruity low carb keto strawberry cheesecake! There's no need to bake - simply chill it in the fridge until set. You'll love the rich almond flour crust and the creamy, refreshing strawberry cheesecake filling. Only 4.8g net carbs per slice.
Table of contents
Cheesecake is an easy dessert to make low carb. All you need to do is replace the Graham cracker crust with a gluten free low carb flour such as almond flour and use a sugar free sweetener instead of the sugar. The rest of the ingredients are perfectly keto already!
This low carb strawberry cheesecake recipe is NO BAKE and uses gelatine to keep its shape. As this recipe contains blended fresh strawberries, you really need the gelatine to bind the liquid.
This is a wonderful keto friendly cake to serve to family and friends, whether they are following a low carb diet or not. My teenage children love it. And even though it looks impressive (I think!!), it's actually easy-peasy to assemble.
Ingredients
Here are the ingredients you need to make this low carb cheesecake:
Crust
- Almond flour - or ground almonds
- Sweetener - I used a granulated erythritol monk fruit sweetener blend, but you could use powdered here as well. Pure erythritol, xylitol, Splenda or allulose work as well.
- Butter - melted
- Vanilla extract
Filling
- Fresh strawberries
- Gelatine - I used powdered
- Cream cheese - full fat is best. Some cream cheese brands are easier to blend when you let them come to room temperature first.
- Heavy whipping cream - that's double cream in the UK. Whip to soft peaks
- Powdered sweetener - powdered is better here for a smooth filling. You can make your own powdered sweetener by blitzing granulated sweetener in a food processor.
- Lemon juice and zest - don't omit this. Makes the cake taste amazing!
How to make a keto strawberry cheesecake
1. Make the gluten free cheesecake crust: Mix the ground almonds/almond flour with the softened butter, sweetener and 1 teaspoon vanilla extract.
Line the bottom of a springform pan with parchment paper and press the crust mix into the bottom. Flatten with your hands or the back of a spoon.
2.) Whip the heavy cream until soft peaks. Set aside.
In another bowl or with a food processor, blend the strawberries until smooth. Set aside.
3.) In a third bowl or in a food processor, blend the cream cheese, lemon juice, zest and powdered sweetener until smooth.
4. Now, dissolve the gelatine according to your manufacturer's instructions. Mine dissolved in 2 tablespoon hot water.
Pour the liquid gelatine into the strawberry mix and stir.
5. Add the strawberry mix to the cream cheese mix and blend until combined.
Then add the whipped cream and briefly blend until just combined.
6. Pour the cheesecake filling into the springform pan and flatten the top with a spatula. Cover and chill at least 4 hours or overnight in the fridge.
Recipe tips and variations
Smooth gelatine: Be sure your gelatine is 100% dissolved. If necessary, place the bowl with the gelatine into a larger bowl filled with boiling water.
Creamy versus firm cheesecake filling: This low carb strawberry cheesecake is creamy-firm. For a cake that you can precision-cut like a Savile row suit, there's 2 options:
- Add more gelatin
- Let the strawberries simmer over medium heat for 10 minutes like a jam, reducing the amount of liquid they contain. Then, let the strawberry mix cool down before adding the (dissolved) gelatine and then mixing it into the cream cheese and whipped cream.
Sour cream: If you want to use sour cream in place of the cream cheese, double the amount of gelatine.
Crust variations: Use any other ground nuts, sunflower seed flour, or add in some desiccated coconut, as long as you keep to the same basic ratio of grain free flour and butter.
Chilling sugar free cheesecake
It is best to make this strawberry keto cheesecake the day before to give it plenty of cooling time in the fridge overnight. Calculate a minimum of 4 hours in the fridge.
Before serving, I like to put the cake in the freezer for 30 minutes. This makes it easier to slice.
Before serving
When the filling is firm, run a sharp knife along the inside of the springform to release the cake.
Then, it's time to make the cake look pretty!
I like a simple strawberry topping plus decorated my cake with mint and lemon zest. However, you could also top it with keto whipped cream or keto strawberry sauce.
How to store low carb strawberry cheesecake
Simply cover and store it in the fridge for up to 5 days. Alternatively, slice and freeze for up to 3 months.
I recommend to decorate the cake with fresh strawberries after you thaw it.
More keto cheesecake recipes:
I have plenty of low carb keto cheesecake on my website! Here are a few:
....and if you're a fan of keto strawberry cheesecake recipes, don't miss these Sugar Free Strawberry Cheesecake Popsicles!
Tried this recipe? Give it a star rating below!
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Keto Strawberry Cheesecake
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Ingredients
Crust:
- 2 cup almond flour or almond meal/ground almonds (200g)
- ¼ cup / 50 g butter unsalted
- 3 tablespoon granulated sweetener
- 1 teaspoon vanilla extract
Strawberry Cheesecake Filling
- 16 ounces full fat cream cheese (450g)
- 1 cup heavy whipping cream (240g) double cream
- 10 ounces chopped strawberries (300g/ca 2 cups)
- 1 sachet gelatine (12g) and 2 tablespoon hot water
- 2 tablespoon lemon juice
- grated zest of 1 lemon
- 6 tablespoon powdered sweetener
- Optional: more strawberries and mint leaves to decorate
Instructions
- Line the base of a springform (20 cm diameter) with parchment paper.
- Make the crust: Mix the ground almonds/almond flour with the softened butter, sweetener and vanilla. Press into the springform with your hands.
- Whip the cream until nice and firm. Set aside.
- Blend the strawberries until smooth. Set aside.
- Blend the cream cheese, lemon juice, zest and powdered sweetener until smooth.
- Dissolve the gelatine according to your manufacturer's instructions. Mine dissolved in 2 tablespoon hot water.
- Pour liquid gelatine into strawberry mix and stir.
- Add the strawberry mix to the cream cheese mix and blend until combined.
- Then add the whisked double/heavy cream and briefly blend until just combined.
- Pour the cheesecake filling into the springform, cover and chill at least 4 hours or, even better, overnight in the fridge.
Video
Notes
Nutrition
This post was first published in March 2018. It was updated with more recipe details, new images and a recipe video in April 2022.
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Alison
Made the cheesecake for my friend's birthday. It was a big success. My sister who is not keto loved it and had seconds!
Katrin Nürnberger
So happy you all enjoyed the recipe!
Kate Parry
Hi Katrin!
I made this for a jubilee street party and whilst it was delicious my base was too crumbly and disintegrated when I came to serve it. I followed the recipe exactly so I'm wondering what I did wrong! Any ideas?
Katrin Nürnberger
Assuming you measured the ingredients ideally with a digital scale, this could also happen if you did not press and compact the base into the springform. Another reason could be that you may have used a larger springform pan than I did, making the base thinner and therefore more fragile. Let me know if either could have been the case? Glad you enjoyed the taste though!
Kate Parry
Thanks, Katrin I suspect I didn't press the base down hard enough!
Molly
I have everything but the gelatin 🙁
Katrin Nürnberger
You'll definitely need the gelatine.
Tracey
Hi I’m struggling to find powdered sweetener would a caster sugar alternative sweetener work or am I being thick is it along the lines of icing sugar?! I’m new to low carb sugar free!
Katrin Nürnberger
Hi Tracey, the reason for using a powdered sweetener over a granulated one is that most sweeteners do not dissolve like sugar. If you use a powdered one the cake will taste smooth and not gritty. You can buy powdered erythritol blends or powdered Bocha Sweet (available on Amazon UK). Or make your own by blending granulated sweetener in a food processor to high speed blender.
Hunor
With how much coconut flour would you substitute the almond flour ? Thanks
Katrin Nürnberger
I would use 2/3 cup / 70g.
Donna
What is sachet gelatin?
Katrin Nürnberger
Here in the UK gelatine is often sold in small packets (sachets). 1 sachet sets 1 pint of liquid.
Ada
OMG!!! I've prepared this recipe twice. It is super delicious. Thanks Katrin.
Bharat
Can I use coconut cream instead of cream cheese in this one or your other recipes involving cream cheese?
Katrin Nürnberger
Hi Bharat, interesting question. Possibly, as the consistency is similar (though I´d definitely whip it so it´s as firm as possible). But you´d be missing out on that fresh taste.
Wanda
Thanks Katrin.
Wanda
Thank you Katrin for your response.
Now I can go ahead and make your delicious recipe.
Wanda
Hi Katrin,
How much is 1 sachet gelatine in teaspoons or tablespoons? We don't have it in sachets here.
I prefer the measurements in teaspoons or tablespoons.
Love love your recipes they never fail.
Katrin
Hi Wanda, I just measured it for you. One 12 g sachet was 1 tbsp plus 1 tsp of gelatine (flattened, not heaped). It sets 1 pint / 570 ml of liquid, so please do check your gelatine.
Sarah
Loved this! I had a pre-made crust, so I used that this time. I put the extra cheesecake mix in silicone molds and froze them for yummy cheesecake bites to nibble on later. 🙂
Katrin
What a great idea!!!
Jane S
This cake is great, Katrin. I followed the recipe to the t, just decorated with less strawberries and a bit of whipped cream. Definitely will be making this again.
Katrin
That's so good to hear! Thank you for taking the time to comment 🙂
HelenG
Can you make this with different berries?
Katrin
Absolutely. I think the recipe would work well with either blueberries or raspberries.
Lorna
Wow, I want to eat a slice straight off the screen!
Katrin
Haha, I know that feeling!!!
Rikke
Love this post - I needed some summer vibes as it's still snowing out there right now. I will make your cake this weekend - already looking forward to it.
Katrin
That's great news! Let me know when you've made it and how you like it!!