Go Back
+ servings
stack of no bake keto strawberry cheesecake bars
Print Recipe
No ratings yet

Keto Strawberry Cheesecake

Prep Time45 mins
Cook Time0 mins
Chill Time4 hrs
Total Time4 hrs 45 mins
Course: Dessert
Cuisine: American
Servings: 9
Calories: 422kcal
Author: Amber @ Low Carb Quick

Equipment

  • mixer or hand mixer

Ingredients

crust

  • cup almond flour
  • 2 tbsp powdered erythritrol
  • 2 oz butter softened

filling

  • 16 oz cream cheese
  • 1 cup heavy cream
  • ½ cup powdered erythritrol
  • ¼ cup boiling water
  • 2 tsp geltaine powder

strawberry swirl jam

  • 1 cup fresh strawberries chopped
  • ½ cup water
  • 2 tbsp erythritrol or monk fruit sweetener

Instructions

  • Prepare an 8’’ square baking pan with parchment paper. Set it aside.

crust

  • Then, to make the base, mix almond flour and powdered erythritol first. Next, incorporate softened butter and use your hands to combine ingredients. Once you get a soft dough, place it in the prepared tray. Extend the dough to cover the bottom evenly. Refrigerate it while making the rest of the cheesecake.

strawberry jam

  • Place chopped strawberries and water into a small saucepan over medium heat. Once it starts to boil, add two tbsp of powdered sweetener. Reduce heat to a minimum, and simmer for about 10 minutes, or until it thickens. To know when your jam is ready, run a spoon along the base. If it does not fill that space, you’ve done it. Note: It will thicken more when cold. Let it cool to room temperature while you make the filling.

filling

  • Place cream cheese into a large bowl. Take an electric mixer and mix cream cheese until creamy. Then add vanilla extract and powdered erythritol, and mix to combine. 
  • Next, mix gelatin powder with boiling water in a glass jar until gelatine dissolves. Let it cool to room temperature and combine it with the cream cheese mixture.
  • In a different bowl, beat heavy cream into soft peaks. Incorporate whipped cream using a spatula into the cream cheese bowl.
  • Pour the cream cheese mixture over the prepared base, and extend it with a spatula to cover evenly.
  • spoon jam on top of the filling, leaving some white gaps. Then, move a knife around the top to make the swirl effect.
  • Refrigerate the cheesecake for at least four hours or overnight.
  • Once completely set, lift the cheesecake out of the tray by the edges of the parchment paper. Note: this step is easier with an extra pair of hands.
  • Gently peel off the paper on the sides of your cheesecake for easy slicing.

Notes

  • Store it in the fridge for up to seven days or in the freezer for two months. 
  • If you only got granulated erythritol, turn it into powder by blending it in a high-speed blender for a couple of minutes.
  • You can replace powdered erythritol with powdered sugar or powdered monk fruit in the exact amounts.

Nutrition

Calories: 422kcal | Carbohydrates: 10g | Protein: 8g | Fat: 41g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 207mg | Potassium: 118mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1225IU | Vitamin C: 10mg | Calcium: 110mg | Iron: 1mg