Keto Strawberry Cheesecake
You only need 20 minutes prep to make this super fruity, refreshing keto strawberry cheesecake. This cake goes down well with the entire family, whether they are low carb or not! At 4.8g net carbs per slice it's keto-friendly, too.
Prep Time20 minutes mins
Chilling Time4 hours hrs
Total Time4 hours hrs 20 minutes mins
Course: Dessert
Cuisine: British
Servings: 12 slices
Calories: 341kcal
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
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.
Makes 12 slices. 4.8g net carbs per slice. (Calculated without the strawberry decoration on top).
Before serving, I like to put the cake in the freezer for 30 minutes. This makes it easier to slice.
Cheesecake freezes well, in case you have any leftovers.
You want to make sure your gelatine is 100% dissolved. If necessary, you can place the bowl with the gelatine into a larger bowl filled with boiling water.
I used a food processor, but you can make this recipe with a stick blender.
When the cheesecake is firm, run a sharp knife along the inside of the springform to release the cake before you open the springform.
I decorated my cake with strawberries, mint and some more lemon zest, but you could decorate with whipped cream, if you prefer.
The nutritional info given is per slice assuming 12 slices per cake without topping/decoration. 1 medium strawberry has 0.7 net carbs
Calories: 341kcal | Total Carbohydrates: 7.9g | Protein: 7.4g | Fat: 33.2g | Saturated Fat: 14.6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6.4g | Fiber: 2.6g | Sugar: 3.9g