Description
This Keto Strawberry Cheesecake is a delicious low-carb dessert featuring a buttery almond flour crust and a creamy strawberry-infused filling made with full-fat cream cheese and whipped cream. Naturally sweetened and gelled with gelatin, it’s perfect for keto dieters or anyone looking for a rich, fruity treat without the sugar spike. The cheesecake is chilled to set for a smooth, luscious texture and can be decorated with fresh strawberries and mint for an elegant finish.
Ingredients
Scale
Crust
- 2 cup almond flour (or almond meal/ground almonds) – 200g
- 1/4 cup unsalted butter, melted – 50g
- 3 tbsp granulated sweetener
- 1 tsp vanilla extract
Cheesecake Filling
- 16 ounces full fat cream cheese – 450g
- 1 cup heavy cream (double cream) – 240g
- 10 ounces chopped strawberries – 300g (about 2 cups)
- 1 sachet gelatine – 12g
- 2 tbsp hot water (for dissolving gelatine)
- 2 tbsp lemon juice
- Grated zest of 1 lemon
- 6 tbsp powdered sweetener
- Optional: more strawberries and mint leaves (to decorate)
Instructions
- Prepare the springform pan: Line the base of a 20 cm diameter springform pan with parchment paper and grease the sides with butter to prevent sticking.
- Make the crust: In a large mixing bowl, combine almond flour, melted butter, granulated sweetener, and vanilla extract. Mix well and press this mixture evenly into the base of the prepared springform pan using your hands to form a firm crust.
- Whip the cream: In a large mixing bowl, use an electric mixer to whip the heavy cream until soft peaks form, setting it aside for later use.
- Puree strawberries: In a separate bowl, blend the chopped strawberries until smooth to create a strawberry puree.
- Mix cream cheese filling: In another large bowl, blend together the full-fat cream cheese, lemon juice, lemon zest, and powdered sweetener until smooth and creamy.
- Dissolve gelatine: Dissolve the gelatine sachet in 2 tablespoons of hot water according to the manufacturer’s instructions until fully dissolved.
- Combine gelatine with strawberry puree: Pour the liquid gelatine into the strawberry puree and stir thoroughly to combine well.
- Combine strawberry and cream cheese mixtures: Add the strawberry and gelatine mixture to the cream cheese blend and mix until smooth and uniform.
- Incorporate whipped cream: Gently fold the whipped cream into the strawberry cream cheese mixture using a blender or spatula until just combined, maintaining a light texture.
- Assemble the cheesecake: Pour the completed cheesecake filling over the prepared almond crust in the springform pan and spread evenly.
- Chill to set: Cover the springform pan and refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to fully set and firm up.
- Release and serve: Once set, run a sharp knife carefully around the inside edge of the springform to loosen the cheesecake before removing the sides of the pan. Optionally, decorate with additional fresh strawberries, mint leaves, lemon zest, or whipped cream just before serving for a beautiful presentation.
Notes
- Ensure the gelatine is fully dissolved in hot water before mixing to avoid clumps in the filling.
- For a smoother crust, you can pulse almond flour and butter together before pressing into the pan.
- This cheesecake should be kept refrigerated and served cold for the best texture and flavor.
- Use full-fat cream cheese and heavy cream for richness and proper setting in keto recipes.
- If you prefer a firmer cheesecake, add an extra half sachet of gelatine dissolved similarly.
