Low Carb Strawberries and Cream Cheesecake

Low Carb Strawberries and Cream Cheesecake is rich, creamy and the perfect keto friendly dessert for spring and summer. Made with a gluten free almond flour crust, fresh pureed strawberries and a hint of lemon juice.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 slices
Calories 146 kcal
Author Kelly


For the Crust:

  • 2 cups almond flour sifted
  • 1/3 cup unsalted butter melted
  • 3 tablespoons erythritol
  • 1 teaspoon Vanilla extract
  • pinch of sea salt

For the Cheesecake

  • 2 cups strawberries
  • 1/4 - 1/3 cup powdered erythritol or powdered monk fruit sweetener
  • 32 ounces full fat cream cheese
  • 1/2 cup full fat sour cream
  • 1/2 cup heavy cream
  • 1/2 tablespoon pure vanilla extract
  • 1 teaspoon fresh lemon juice


  • fresh strawberries for garnish


For the crust:

  1. In a large bowl, mix together the almond flour, melted butter, erythritol, vanilla and salt until combined. Using your hands, press dough firmly into the lined springform pan.

For the filling:

  1. Puree the strawberries and sweetener in a blender. Add the cream cheese and blend until smooth.
  2. Pour in the sour cream, heavy cream, vanilla, lemon juice and continue blending until the mixture has thickened up.
  3. Pour batter over the prepared crust. Cover with plastic wrap and chill in the fridge at least 5 hours or overnight (or freeze for 2-3 hours) before serving.
  4. Once the cheesecake is firm, run a sharp knife along the inside of the springform to release the cake before you open the springform.
  5. Decorate with fresh strawberries, if desired.
Nutrition Facts
Low Carb Strawberries and Cream Cheesecake
Amount Per Serving
Calories 146
* Percent Daily Values are based on a 2000 calorie diet.