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.
Servings: 12 slices
Calories: 341kcal
Equipment
- springform, 20cm diameter
Ingredients
Crust
- 2 cup almond flour or almond meal/ground almonds (200g)
- ¼ cup butter 50 g, unsalted, melted
- 3 tablespoon granulated sweetener
- 1 teaspoon vanilla extract
Strawberry Cheesecake Filling
- 16 ounces full fat cream cheese (450g)
- 1 cup heavy cream (240g) double cream
- 10 ounces chopped strawberries (300g/ around 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 and grease the sides with butter.
Crust
- In a large mixing bowl, stir together the almond flour with the melted butter, sweetener and vanilla. Press into the springform with your hands.
Cheesecake Filling
- In a large mixing bowl, whip the cream with an electric mixer until soft peaks.
- In a second bowl, blend the strawberries until smooth.
- In a third large mixing bowl, 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. *** See notes
- Pour liquid gelatine into the strawberry mix and stir to combine.
- Add the strawberry mix to the cream cheese mix and blend until smooth.
- Then add the whipped cream and briefly blend until just combined.
Assembly & Cooling
- Pour the cheesecake filling into the springform, cover and chill for at least 4 hours or, even better, overnight in the fridge.
- When the cheesecake has set fully, run a sharp knife along the inside of the springform to release the cake before you open the springform.
- Option to decorate with strawberries, mint leaves and lemon zest or whipped cream just before serving.
Video
Notes
Makes 12 slices. 4.8g net carbs per slice. (Calculated without the strawberry decoration on top. FYI, 1 medium strawberry adds 0.7 net carbs).
Before serving, I put the cake in the freezer for 30 minutes. This makes it easier to slice.
Store in the refrigerator for up to 5 days. Cheesecake also freezes well for up to 3 months.
*** Make sure the gelatine is 100% dissolved. If necessary, 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 an immersion blender.
The nutritional info given is per slice assuming 12 slices per cake without topping/decoration.
Nutrition
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