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Keto Strawberry Cheesecake

Yields8 ServingsPrep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

If strawberries are in season, this amazing Keto Strawberry Cheesecake recipe is a perfect use for them. Creamy, tangy, and oh so good!

For the Crust
 ¾ cup Pecans
 ¾ cup Almond Flour
 4 tbsp Butter
 2 tbsp Splenda
For the Filling
 1 ½ lbs Cream Cheese
 4 Large Eggs
 ½ tbsp Vanilla Extract
 ½ tbsp Lemon Juice
 ½ tsp EZ-Sweetz
 ¼ cup Sour Cream
 9 Strawberries
For the Crust
1

Preheat the oven to 400 degrees. While it heats, crush the pecans into very small pieces.

2

In a small saucepan, melt 4T butter and then add pecans, Splenda and almond flour. Mix the crust in the saucepan for several minutes until combined.

3

Grease a 9" springform pan and line the bottom with the crust. Cook for 7 Minutes at 400 or until it just starts to brown.

For the Filling
4

Combine all the room temperature ingredients in a stand mixer and mix well.

5

If desired, slice strawberries and line the side of the crust. Add filling on top of the crust / strawberries. Optionally top the cheesecake with strawberries.

6

Put the cheesecake in the oven at 400 degrees but drop it to 250 degrees as soon as you put it in.

7

Cook for 60-90 minutes or until the cheesecake has set. Let cool, then store in the refrigerator, serve cold with whip cream (optional).

Nutrition Facts

Serving Size 1 Slice

Servings 0


Amount Per Serving
Calories 535
% Daily Value *
Total Fat 49g76%
Net Carbohydrate 7g3%

Dietary Fiber 2g8%
Sugars 0g
Protein 13g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.