Description
This Keto Strawberry Cheesecake is a delicious low-carb dessert featuring a buttery almond flour crust and a creamy strawberry-infused filling made with full-fat cream cheese and whipped cream. Perfectly sweetened with granulated and powdered sweeteners, it requires no baking and sets chilled for a refreshing and smooth treat ideal for keto and low-carb diets.
Ingredients
Scale
Crust
- 2 cup almond flour (or almond meal/ground almonds) (200g)
- 1/4 cup unsalted butter, melted (50g)
- 3 tbsp granulated sweetener
- 1 tsp vanilla extract
Cheesecake Filling
- 16 ounces full fat cream cheese (450g)
- 1 cup heavy cream (240g, double cream)
- 10 ounces chopped strawberries (300g, about 2 cups)
- 1 sachet gelatine (12g) dissolved in 2 tbsp hot water
- 2 tbsp lemon juice
- Grated zest of 1 lemon
- 6 tbsp powdered sweetener
Optional Garnish
- Additional strawberries
- Mint leaves
- Whipped cream
Instructions
- Prepare the pan: Line the base of a 20 cm diameter springform pan with parchment paper and grease the sides with butter to prevent sticking.
- Make the crust: In a large mixing bowl, combine almond flour, melted butter, granulated sweetener, and vanilla extract until well mixed. Press this mixture evenly into the base of the prepared springform pan using your hands to form the crust.
- Whip the cream: In a separate large mixing bowl, use an electric mixer to whip the heavy cream until soft peaks form, setting it aside for later assembly.
- Puree the strawberries: In another bowl or blender, blend the chopped strawberries until smooth to create a strawberry puree.
- Blend cream cheese mixture: In a large mixing bowl, blend the full-fat cream cheese with lemon juice, lemon zest, and powdered sweetener until the mixture is smooth and creamy.
- Dissolve gelatine: Dissolve gelatine powder in 2 tablespoons of hot water as per manufacturer’s directions, ensuring it is fully dissolved and liquid.
- Combine strawberry and gelatine: Quickly stir the dissolved gelatine into the strawberry puree, mixing thoroughly to incorporate the gelatine evenly.
- Mix strawberry puree with cream cheese: Add the strawberry and gelatine mixture to the cream cheese blend, and mix until smooth and homogeneous.
- Fold in whipped cream: Gently fold the whipped cream into the strawberry cream cheese mixture, blending briefly until just combined to maintain a light texture.
- Assemble and chill: Pour the cheesecake filling over the almond crust in the springform pan. Cover the pan and refrigerate for at least 4 hours, ideally overnight, until fully set.
- Release from pan: Once set, run a sharp knife around the inside edge of the springform pan to loosen the cheesecake before removing the sides of the pan.
- Decorate and serve: Optionally garnish the cheesecake with additional strawberries, mint leaves, lemon zest, or whipped cream before serving for an attractive presentation and added flavor.
Notes
- Ensure the gelatine is fully dissolved in hot water to avoid lumps and ensure smooth setting of the cheesecake.
- Press the crust evenly and firmly for a stable base.
- For best texture, fold the whipped cream gently to keep the cheesecake light and airy.
- This recipe requires chilling and no baking, making it a great make-ahead dessert.
- Use fresh, ripe strawberries for optimum flavor and sweetness.
- You can substitute sweeteners to suit dietary preferences but adjust quantities to taste.
