Low Carb Sugar-Free Strawberry Cheesecake (Keto)

5 from 16 reviews



almond flour crust

  • 1 cup almond flour
  • 1/4 cup butter, melted
  • 1 tbsp erythritol, I used Swerve
  • 1 tsp vanilla extract

keto cheesecake

  • 16 oz (2 blocks) cream cheese
  • 1/2 cup + 2tbsp erythritol, I used Swerve
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 tsp lemon extract
  • 1/2 cup sour cream

keto strawberry topping

  • 1 cup frozen strawberries
  • 2 tbsp water
  • 3 tbsp erythritol, I used Swerve


  1. Preheat the oven to 350 º F.
  2. In a medium bowl, combine almond flour, melted butter, erythritol, and vanilla extract..
  3. Use a fork to mix everything together and then pour the mixture into your greased springform pan.
  4. Press the mixture into the bottom of the prepared pan and bake for 10 minutes or until set.
  5. Remove from the oven and let it cool. Do not turn off the oven.
  6. Meanwhile, using a stand or electric mixer, beat cream cheese and sweetener until smooth.
  7. Then add in eggs, sour cream, vanilla extract, and lemon extract.
  8. Continue to beat until creamy and combined.
  9. Pour filling over the crust and spread evenly with a spatula.
  10. Return pan to the oven and bake for 25 minutes or until filling is set but still shaky in the center.
  11. Cool into room temperature for an hour then refrigerate until completely chilled.
  12. Meanwhile, while cheesecake is cooling, make the Keto Strawberry Topping
  13. To make the Keto Strawberry Topping: Simmer the frozen strawberries, water and sweetener in a sauce pan for 5-10 minutes. Mash the strawberries with your spatula while simmering. You can add additional water to thin it out, if you prefer a much thinner sauce.
  14. Cool the Keto Strawberry Topping into room temperature and top over cheesecake
  15. Serve chilled.