A creamy, tart, and delicious low-carb cheesecake that's perfect for any keto diet!
Low-Carb Strawberry Cheesecake
2 cups almond flour
1/3 cup unsalted butter (measured solid, then melted)
2 tbsp monkfruit, allulose, or stevia
1 tsp vanilla extract
32 oz cream cheese, softened
1 1/4 cup powdered monkfruit, allulose, or stevia
3 large eggs
1 tbsp lemon juice
1 tsp vanilla extract
1 1/2 lb fresh strawberries, divided (1/2 lb chopped and 1 lb cut into halves)
1/2 cup ChocZero keto strawberry jam
1/2 tbsp lemon juice
Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper.
To make the crust, stir the almond flour, melted butter, sweetener, and vanilla extract in a medium bowl until well combined (the dough will be slightly crumbly). Press the dough into the bottom of the prepared pan. Bake for about 10 minutes, until barely golden. Let cool for at least 10 minutes.
In a large bowl, use a hand mixer at low to medium speed to beat the cream cheese and powdered sweetener until fluffy. Keeping the mixer at low to medium speed, beat in the eggs, one at a time. Finally, incorporate the lemon juice and vanilla extract.
Pour the filling over the crust. Smooth the top with a spatula.
Bake for about 45-55 minutes, until the center is almost set but still jiggly. Note: If you want to be extra careful to avoid cracks, you can create a water bath. Wrap the pan in 2 layers of foil and place in a larger baking dish filled halfway up the sides with warm water.
Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don't remove the springform edge yet). Cool to room temperature. Refrigerate for at least 4 hours (preferably overnight), until completely set.
Meanwhile, to make the strawberry sauce, combine the chopped strawberries, lemon juice, and jam in a medium saucepan over medium heat. Simmer for about 10 minutes, mashing the berries as they soften, until the strawberries start to break down and a sauce forms.
Stir the halved strawberries into the sauce. Heat for 2-3 minutes until the halves are soft, but not mushy. Remove from heat and let the sauce cool completely to room temperature.
Once the cheesecake is set, run a knife along the edges of the springform pan again and remove the sides of the pan. You can carefully transfer the cheesecake to a serving plate, or simply use the bottom of the springform pan for serving.
Spoon most of the liquid part of the strawberry sauce over the cheesecake. Arrange the strawberry halves on top. Use any leftover sauce for serving.