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Keto Low carb



This smooth and creamy cheesecake has an elegant touch of strawberry sauce over the top. It tastes every bit as good as traditional cheesecake!

 Prep Time5 minutes
 Cook Time1 hour 10 minutes
 Total Time1 hour 15 minutes


For the Crust

  • 2 cups super fine almond flour
  • 1/4 cup grass-fed unsalted butter melted
  • 1 whole egg
  • 1/4 cup swerve confectioners or powdered erythritol
  • 1 teaspoon vanilla extract

For the Filling

  • 32 ounces cream cheese at room temperature
  • 4 eggs
  • 3/4 cup swerve confectioners
  • 3/4 cup sour cream
  • 1 teaspoon lemon zest
  • 2 teaspoons vanilla extract


To Make the Crust

    • Preheat the oven to 350F.
    • Add the almond flour, butter, egg, swerve confectioners and vanilla extract to the bowl of a food processor and mix until a dough is formed.
    • Place the dough into a 9″ springform pan that has been sprayed with nonstick spray,  and press out..
    • Prick the dough with a fork and cover with parchment paper and either pie weights or dried beans.
    • Bake for 10 minutes, then allow to cool slightly.

To Make the Filling

    • Add the cream cheese to the bowl of a stand mixer and mix for 2 minutes.  Add the eggs one at a time, with the mixer running, then add the swerve slowly.  Add in the vanilla, sour cream and lemon zest.  Continue mixing for 2 minutes until well combined.
    • Wrap several layers of aluminum foil around the bottom and up the sides of the pan.  Pour the batter into the crust and place the pan inside a larger pan with high sides.
    • *Optional: Dollop the Strawberry Sauce (or you can use seedless Keto friendly jam) around the top in a circle.  Drag a wooden skewer through the center of each circle, making heart shapes.  If you prefer, you can drizzle the Strawberry Sauce (click here for the recipe) over the top of the cooked and chilled cheesecake instead.
    • Pour boiling water half way up the sides of the cheesecake pan, then bake for 60-70 minutes.
    • Remove from the oven and you should have a slight jiggle in the cheesecake.  Run a knife around the edges to loosen the cheesecake.  Turn off the oven and slightly crack the door open.  Leave the cheesecake in the oven to cool for another 60 minutes.
    • Allow to cool at room temperature for 20-30 minutes.  Then cover and place in the fridge for at least 3 hours or until completely set and there is no more jiggle.
Nutrition Facts
Keto Cheesecake with Strawberry Sauce -Gluten Free
Amount Per Serving
Calories 437Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 19g119%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 3g3%
Protein 12g24%

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