Keto Strawberry Cheesecake Recipe: Low-Carb, Creamy & Sugar-Free

The Best Low Carb Strawberry Cheesecake!

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This recipe yields 14 servings and can be made ahead and frozen, which is handy for gatherings. Tips for freezing and prepping in advance are provided below.

The finished cheesecake is visually stunning—strawberry sauce gives the berries a glossy shine and fills the kitchen with an irresistible aroma. The recipe has a few stages but none are difficult; it just requires a bit of time and patience.

We start with a buttery crumbly coconut cheesecake crust

This crust behaves differently than a traditional graham-style crust. When mixed, it will look sticky and slightly gooey — that’s normal and exactly how it should be. You don’t need to chill the dough; press it straight into the pan.

1. Press the dough evenly across the pan. You can’t overwork it, so take time to press into the edges and ensure even thickness. Prick the crust all over with a fork after pressing.
2. Cover the pan with a double layer of tin foil, crimping it over the rim. The foil protects the crust from over-browning while it prebakes for 10 minutes.
3. A high-walled tart pan reduces the chance of cracks and eliminates the need for a water bath or lengthy oven-cooling techniques. If you prefer a perfectly smooth top, spread the batter evenly before baking.

What are the best sugar replacements for this recipe?

Use a 1:1 sugar substitute for best results. Powdered sweeteners are preferred over granular because they blend more smoothly and give a softer texture.

• Powdered allulose works beautifully here — no odd texture or aftertaste.
• BoccaSweet is also an excellent option.
• Erythritol or monk fruit blends can be used in the crust and batter; however, they tend to crystalize in cooled sauces, so avoid them for the strawberry sauce.
• Liquid stevia can be used in the batter but is not suited to the crust or the sauce.

Tips for Making Great Cheesecakes

1. Use a high-walled tart pan. It helps prevent cracking and usually removes the need for a water bath.
2. Wrap the pan in tin foil. This prevents over-browning of the crust. A pie protector also helps.
3. Cool the cheesecake in the oven. Avoid opening the oven door while it bakes. When it’s done, crack the door and let the cheesecake cool slowly to reduce cracking.
4. Prevent lumps. Use room-temperature cream cheese and eggs so the batter mixes smoothly without overwhipping.
5. Chill thoroughly. For the best texture, refrigerate the cheesecake for 24 hours or at least overnight before serving.

A bit about the Toppings and Strawberry Sauce

The recipe has three main parts: the crust, the cheesecake filling, and the toppings (sour cream layer optional, fresh strawberries, and strawberry sauce). Each is straightforward but requires separate steps and some cooling time.

Sour cream topping (optional)

The sour cream layer adds a creamy flavor and a pleasant tang, but it does contribute a few extra carbs. If you’re serving this to impress, include it; if you want to reduce carbs, omit it. The recipe’s nutrition includes the sour cream topping.

Notes about the Strawberry sauce

For the sauce, blend 2 cups of chopped strawberries, strain the puree into a saucepan, and cook with powdered allulose over medium heat until the mixture thickens and becomes glossy. Cool the sauce before drizzling it over the cheesecake.

The sauce is a game-changer—bright, flavorful, and worth the extra step.

Fresh strawberry topping

Use only fresh strawberries for the topping. Frozen berries will release water as they thaw and leave a soggy layer on top of the cheesecake.

Serving and storage suggestions

Store the cheesecake covered in the refrigerator. It keeps well for about 3–4 days, depending on the freshness of the strawberries. Because the dessert is rich, smaller slices are usually satisfying.

This cheesecake is an excellent choice for special occasions when you want an impressive dessert without a heavy sugar load.

Cheesecake Freezing tips

This cheesecake freezes very well. To freeze just the crust, prebake for 5 minutes, cool, then store up to a month. For a full cheesecake, bake and cool it, omit the toppings, then freeze. Thaw overnight in the fridge and add toppings just before serving.

Many find that frozen-and-thawed cheesecake has an even better texture than fresh—so don’t hesitate to prepare ahead.

Looking for More Cheesecake Recipes?

This site features many cheesecake recipes—if you love cheesecake, there are plenty of low-carb and keto options to try next.

The Perfect Keto Strawberry Cheesecake

Yield:
16

Prep Time:
10 minutes

Cook Time:
45 minutes

Additional Time:
1 day

Total Time:
1 day 55 minutes

Thick and creamy keto strawberry cheesecake that still feels indulgent—no one will miss the sugar.

Ingredients

Crust

• 3/4 cup butter (melted)
• 2 eggs
• 2 Tbsp lemon juice
• 1 tsp vanilla
• 1 cup coconut flour
• 2 Tbsp powdered allulose
• 1 pinch of salt

Cheesecake Filling

• 3 cups cream cheese
• 3 eggs
• 2 tsp vanilla
• 1 cup allulose

Toppings

• 1 cup full-fat sour cream
• 1 Tbsp powdered allulose
• 1/2 tsp vanilla
• 2 cups sliced strawberries
• 2/3 cup powdered allulose
• 2 cups strawberries for sauce

Instructions

Crust

1. Preheat oven to 350F.
2. Melt the butter and add it to a large mixing bowl.
3. Whisk eggs, vanilla, and lemon juice together and pour into the butter.
4. Add salt, coconut flour, and powdered allulose, mixing until the dough comes together.
5. Press the mixture into the bottom of a 10-inch high-walled tart pan or a 10-inch springform pan.
6. Cover the bottom and sides of the pan with tinfoil and protect the rim to prevent over-browning.
7. Bake at 350F for 10 minutes. Remove and cool before adding the filling.

Cheesecake Filling

1. Beat cream cheese, vanilla, and powdered allulose until soft and fluffy.
2. Add eggs one at a time, mixing until incorporated.
3. Pour the filling into the prepared crust, leaving the tin foil on the pan.
4. Bake at 350F for 35–40 minutes or until the center is set.
5. Let the cheesecake cool in the oven for one hour with the door slightly ajar to prevent cracks.
6. Chill in the refrigerator for 24 hours (or at least overnight) before adding toppings.

Strawberry Sauce

1. Blend 2 cups of strawberries until smooth.
2. Strain the puree through a sieve.
3. Simmer the strained strawberries with 2/3 cup allulose over medium heat until the sauce thickens and becomes glossy. Cool before using.

Sour Cream Topping (optional)

1. Combine sour cream with 1 Tbsp powdered allulose and vanilla until smooth.
2. Spread the sour cream evenly over the cooled cheesecake.

Topping

1. Arrange sliced fresh strawberries starting from the center and working outward. Drizzle with strawberry sauce and reserve some sauce for serving slices.

Notes

*See the post for recommended sugar substitutes.

1. Use a high-walled tart pan. It helps prevent cracking and creates an attractive edge.
2. Cool the cheesecake in the oven. Let it rest with the door cracked to avoid sudden temperature changes that cause cracks.
3. Avoid lumps. Use room temperature cream cheese and eggs to blend smoothly without overbeating.
4. Chill thoroughly. Refrigerate for 24 hours or overnight for the best texture.

Recommended Products

As an Amazon Associate and member of other affiliate programs, the author may earn from qualifying purchases.

• Anthony’s Organic Coconut Flour
• Bob’s Red Mill Almond Flour
• Wholesome Allulose
• 
  JAMIE OLIVER Tart Pie Tin, 10 Inches, Nonstick

Nutrition Information:

Yield: 16
Serving Size: 1

Amount Per Serving:
Calories: 335Total Fat: 29gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 133mgSodium: 246mgCarbohydrates: 9gNet Carbohydrates: 6gFiber: 3gSugar: 6gProtein: 7g

Nutritional information is approximate and provided as a courtesy. Net carbs are calculated as total carbs minus fiber; erythritol and other sugar alcohols are not included in carb counts.

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