About
This recipe is the ultimate, Keto, low-carb strawberry cheesecake! It is everything you would want from a Keto dessert – cold creamy, sweet, with a deliciously tart and sweet fresh strawberry sauce. The recipe makes a very thick, but light and fluffy cheesecake that’s held together with a delicious Keto “graham cracker crust” made with almond flour, butter, and ground flaxseed. Need I say more?
Why is ground flaxseed added to the crust?
The ground flaxseed adds excellent stability to the crust and also mimics a graham cracker crust, which typically is made with whole wheat flour. The ground flaxseed adds that whole-grain flavor and color to the crust.
Why do my ingredients need to be room temperature?
Cold cream cheese will not blend and will only result in a very lumpy batter. Save yourself the frustration and remove the eggs and cream cheese several hours before baking the cheesecake. Room temperature cream cheese blends very quickly with the eggs and makes an emulsion. The result is an ultra-creamy and light-textured batter.
Why does my cheesecake need to chill overnight?
Overnight chilling will allow the cheesecake to completely cool and solidify for the best eating experience and for the cheesecake to hold together.
How can I cut my cheesecake for pretty slices?
The trick to cutting cold cheesecake is to run a sharp knife under very hot water. Then dry the blade with a clean kitchen towel and cut the cheesecake. The result will be a super clean cut. Repeat for each cut you make. The hot water will clean the knife each time you use it as well.
How do I store leftover cheesecake?
The best way to store cheesecake is on a cardboard round, wrapped in plastic wrap, and then wrapped in tin foil for up to one month. If you would like to prep slices ahead of time for every serving, cut slices of cheesecake and wrap them individually in tight plastic wrap and then tin foil. Remove them from the freezer and place in the fridge for a couple of days to thaw or at room temperature for a couple of hours. They are also delicious frozen solid.
Suggested pairing
A sweet treat always goes well with an awesome cup of hot coffee like this:
Ingredients
- 1 ½ cup almond flour
- ½ cup whole ground flaxseed meal by bob's red mill
- ⅛ teaspoon coarse kosher salt by morton
- 4 tablespoon the ultimate icing sugar replacement by swerve
- 6 tablespoon butter
- 32 ounce cream cheese
- 2 cup the ultimate icing sugar replacement by swerve
- ⅛ teaspoon coarse kosher salt by morton
- 4 large raw egg
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 4 cup strawberries
- ¼ cup the ultimate icing sugar replacement by swerve
- 2 teaspoon arrowroot flour
- ¼ cup water
Instructions
- Preheat an oven to 350 F. To make the crust: In a medium bowl, combine the almond flour, ground flaxseed, kosher salt, and 4 tbsp powdered sweetener together until mixed well.
- Melt the butter in a small bowl in the microwave on high for 30 seconds or until melted. Add the butter to the crust mixture and stir well with a wooden spoon or rubber spatula until crumbly and the butter is well distributed.
- Prepare an 8” springform pan, by making sure the hinge is holding the bottom portion on tightly. Spray it with nonstick cooking spray on the bottom and up the sides. Press the crust into the bottom of the springform pan into a very even layer. There is enough crust to push it up the sides if you would like to or you can simply press it into an even layer. Bake the crust for 10 minutes.
- Make the filling: Make sure all ingredients are room temperature. While the crust is baking, take room temperature cream cheese and place it in the bottom of a stand mixer bowl (if you don’t have a stand mixer you can do this with a hand mixer). Add 2 cups of the powdered sweetener. Mix well until creamy and blended.
- Then add the eggs one at a time, making sure the egg is fully incorporated with each addition. This will create an emulsion that will result in a very light and airy cheesecake. Do not rush this step.
- Once the eggs are all incorporated, add the sour cream and vanilla. Mix until just combined. The resulting batter should look very smooth, creamy, and lush.
- Wrap the cheesecake mold in tin foil that covers the bottom of the pan and up the sides. This will prevent any leakage.
- Pour the batter into the baked crust using a rubber spatula to scrape any extra off the sides of the bowl. Spread the top smooth with the rubber spatula. Wrap the bottom of the springform pan with tinfoil. This will prevent any water from getting inside the cheesecake. Place the cheesecake filled and tin-foil wrapped springform pan in a 9” x 13” casserole pan or a roasting pan. Fill the casserole pan with boiling water to come up the sides of the pan by 1” or so.
- Bake the cheesecake at 350 F for 80 minutes or so until the outside of the cheesecake is cooked but the center still jiggles. You are looking for the entire cheesecake to jiggle together as one mass. The very center of the cheesecake will still be loose, however, and this is what you want. If the outside and the center move separately, most likely it needs more time to bake. Once baked, turn the oven off and crack the door of the oven. Allow the cheesecake to cool for one hour in the oven. Once one hour has elapsed, place the cheesecake into the fridge to cool overnight. Most likely it will only take 4-6 hours to chill the cheesecake completely, but overnight is the safest option.
- Make the strawberry sauce: Combine the fresh, quartered strawberries with green leaves removed into a medium-sized saucepan with ¼ cup powdered sweetener, arrowroot powder, a nice pinch of kosher salt and the water.
- Bring to a simmer for 5 minutes. The strawberries will have released their juices and the arrowroot will have turned from cloudy water at the bottom of the pan to a bright, clear, and thickened glaze. Place the strawberry sauce in the fridge to chill overnight as well.
- Once the cheesecake is chilled completely, remove it from the pan. The sturdy crust will be helpful in removing the bottom part of the pan off. Place a spatula underneath the cheesecake and gently lift it from a couple of angles and then slide the entire cheesecake to a board, plate or cake stand.
- Top with the strawberry sauce, slice, and serve chilled.
Nutrition Facts
- Servings: 32
- Calories: 188.2kcal/787.4kJ (per serving)
- Fat: 16.5g (per serving)
- Carbs: 16.1g (per serving)
- Protein: 4.2g (per serving)
