Keto Strawberry Cheesecake

Keto Strawberry Cheesecake is a rich and creamy dessert with a buttery almond flour crust, smooth cheesecake filling, and a bright strawberry topping. The combination of creamy cheese and fresh strawberries gives this dessert a balanced flavor without making it feel overly heavy or complicated. The cheesecake is made in three simple layers: the crust, the creamy filling, and the strawberry topping. Each part is prepared separately, then brought together once the cheesecake has chilled and become firm.

Ingredients

• 2 cups Wholesome Yum Blanched Almond Flour
• 1/3 cup Unsalted butter, measured solid, then melted
• 2 tbsp Besti Monk Fruit Allulose Blend
• 1 tsp Vanilla extract
• 32 oz Cream cheese, softened
• 1 1/4 cup Besti Powdered Monk Fruit Allulose Blend
• 3 large Eggs
• 1 tbsp Lemon juice
• 1 tsp Vanilla extract
• 1 1/2 lb Fresh strawberries, divided: 1/2 lb chopped and 1 lb cut into halves
• 1/2 cup ChocZero Keto Strawberry Jam
• 1/2 tbsp Lemon juice

Instructions

1. Prepare the pan: Preheat the oven to 350°F (177°C). Line the bottom of a 9-inch springform pan with parchment paper.
2. Make the crust: Mix the almond flour, melted butter, Besti Monk Fruit Allulose Blend, and vanilla extract in a medium bowl. Press the slightly crumbly mixture evenly into the bottom of the pan.
3. Bake the crust: Bake for about 10 minutes, until barely golden. Let it cool for at least 10 minutes.
4. Mix the filling: Beat the softened cream cheese and powdered monk fruit allulose blend at low to medium speed until fluffy. Add the eggs one at a time, mixing just until combined. Add the lemon juice and vanilla extract.
5. Fill the pan: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
6. Bake: Bake for 45–55 minutes, until the center is almost set but still has a gentle jiggle.
7. Cool and chill: Remove the cheesecake from the oven. Run a knife around the edges if needed, without removing the springform sides. Cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
8. Make the strawberry sauce: Add the chopped strawberries, lemon juice, and strawberry jam to a medium saucepan. Simmer over medium heat for about 10 minutes, gently mashing the strawberries as they soften.
9. Add the strawberry halves: Stir the halved strawberries into the sauce and cook for 2–3 minutes, until slightly soft but not mushy. Remove from the heat and cool completely.
10. Finish the cheesecake: Run a knife around the cheesecake edges again and remove the springform sides. Spoon most of the strawberry sauce over the cheesecake and arrange the strawberry halves on top.
11. Serve: Serve chilled with any remaining strawberry sauce on the side.

Notes

Use softened cream cheese for a smooth filling. Keep the mixer at low to medium speed to avoid adding too much air. Avoid overmixing after adding the eggs. A water bath is optional and can help reduce cracks. The center should still jiggle slightly when the cheesecake comes out of the oven. Store covered in the refrigerator for up to 5 days. For freezing, freeze the cheesecake and strawberry topping separately for 1–2 months and thaw in the refrigerator. The cheesecake can be cut into 16 smaller slices if preferred.