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Keto Baked Strawberry Swirl Cheesecake with Almond Crust

A close-up of a slice of keto strawberry cheesecake with a vibrant pink swirl on a white plate.
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Make a creamy, sugar-free strawberry cheesecake that fits your ketogenic lifestyle. This recipe uses an almond flour crust and monk fruit sweetener for a delicious, low-carb dessert.

Ingredients

Scale
  • 1 1/2 cups almond flour
  • 1/4 cup granulated erythritol or monk fruit blend
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages full-fat cream cheese, softened
  • 1 cup granulated erythritol or monk fruit blend
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest
  • 3 large eggs
  • 1/2 cup fresh strawberries, pureed
  • 1 tablespoon erythritol or monk fruit blend (for puree)
  • 1 teaspoon xanthan gum (optional, for glaze)
  • 1/4 cup water (for glaze)
  • 1/2 cup fresh strawberries, sliced (for topping)

Instructions

  1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
  2. Prepare the crust: In a medium bowl, combine the almond flour and 1/4 cup sweetener. Pour in the melted butter and mix until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove and let cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add 1 cup of sweetener, beating until fully incorporated and fluffy. Mix in the vanilla extract and lemon zest.
  4. Beat in the eggs one at a time, mixing only until just combined after each addition. Do not overmix the batter.
  5. Pour about two-thirds of the cream cheese mixture over the cooled crust.
  6. Mix the strawberry puree with 1 tablespoon of sweetener and the xanthan gum (if using). Dollop spoonfuls of the puree over the batter. Pour the remaining cream cheese mixture over the top.
  7. Use a knife or skewer to gently swirl the puree into the batter to create a marble effect.
  8. Bake for 45 to 55 minutes. The edges should look set, but the center should still have a slight jiggle.
  9. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling helps prevent cracking.
  10. Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.
  11. To make a simple glaze (optional): Heat the water, remaining sweetener, and xanthan gum in a small saucepan until slightly thickened. Cool completely, then gently fold in the sliced fresh strawberries. Spoon over the chilled cheesecake before serving.

Notes

  • To prevent your keto cheesecake from cracking, avoid overmixing the eggs and cool it slowly inside the turned-off oven.
  • For a crustless option, simply grease the springform pan well and skip the first three steps.
  • If you prefer a different keto sweetener, adjust the amount based on its sweetness level compared to sugar.
  • Store leftovers tightly covered in the refrigerator for up to 5 days.

Nutrition

Find it online: https://cookingbycarla.com/keto-strawberry-cheesecake-recipe/