Keto Strawberry Cheesecake
Strawberry Cheesecake
Recipe inspired by our original Raspberry Cheesecake recipe.
Servings: 1 slice
Calories: 413kcal
Equipment
- 9-10" Springform Pan
Ingredients
Crust
- 4 Tbsp. melted butter
- 2 Tbsp. granulated erythritol
- 1/2 tsp. pure vanilla extract
- 1 cup almond flour
Cheesecake
- 16 oz. cream cheese Philadelphia works best
- 2/3 cup granulated erythritol
- 2 large eggs
- 1 cup heavy cream
- 1/2 cup milk almond or coconut
- 1 serving Strawberry Keto Chow (or 1 scoop)
- 1/2 tsp. pure vanilla extract
Raspberry Topping
- 1 package sugar-free Strawberry Jell-o
- 1 cup hot water
- 1/3 cup frozen raspberries
- 1/2 cup cold water
Whipped Topping
- 1 cup heavy whipping cream
- 2 Tbsp. granulated erythritol
- 1/2 tsp. pure vanilla extract optional
Instructions
- Preheat oven to 350℉ and grease a 9-10" springform pan with coconut oil.*
- Combine melted butter, almond flour, sugar, and vanilla in a small mixing bowl. The crust mixture should stick together in a ball. If your crust is too crumbly, add more butter.
- Press the mixture evenly into the bottom of the pan.
- Bake for 10-15 minutes or until lightly golden brown. Remove from oven and cool for at least 10 minutes.
- To make the cheesecake mixture, beat the softened cream cheese until fluffy. Add vanilla, eggs and sweetener; beat until smooth.
- Add Keto Chow and beat until smooth.
- Mix heavy cream and almond or coconut milk together and pour slowly into the batter while beating. Continue to pour the milk and cream mixture until batter becomes the right consistency. It should run but still be thick. Add more milk if needed.
- Pour cheesecake batter into pan and smooth it so that it's even.
- Bake for 25 minutes, then reduce temperature to 200℉* and bake for an additional hour, or until fully cooked. The center should jiggle slightly when gently shaken. It will set completely as it cools.
- Let sit until cool enough to touch pan before covering with plastic wrap and moving to fridge.
- While cheesecake is cooling, heat 1 cup of water and frozen strawberries on stove; mash strawberries with a spoon. Add the Jell-o package to the boiling water and remove from heat. Stir and add 1/2 cup of cool water. Let cool in fridge for about an hour, or until Jell-o is thick but not completely set. Pour thickened Jell-o on top of cheesecake and continue to cool in refrigerator.
- Once your cheesecake is completely set, combine cream, sweetener, and vanilla using a mixer or a blender until thick and stiff. Place in piping bag and pipe around the edges. If you don't have a piping bag, spoon whipped cream over top and smooth with a spatula.
- Cut into 12 slices and serve—but try not to eat the entire pan!
Notes
NOTES:
*Halve the recipe if using a 6" springform. When baking, it should only need 45 more minutes (instead of an hour) after you turn the oven down to 200 degrees.
Photos by Sarah DeYoung Photography
