Keto Strawberry Cheesecake

Keto Strawberry Cheesecake Step by Step Guide

This is truly a scrumptious keto strawberry cheesecake. When I served it to some of my non-keto friends they couldn't believe the fact that it was really low-carb keto cheesecake. They're stuck in the notion that if something is tasty that i t must be bad for you...Get with the times!

Keto Strawberry Cheesecake

The Main Difference Between Keto Strawberry Cheesecake and Normal Cheesecake

We have to make two substitutions here. One is the sugar for a sweetener and the second is to make it gluten free. 

In this recipe, we will be creating a pure strawberry cheesecake with the following ingredients: cream cheese, Dolce Foglia vanilla and strawberry flavoring, sweetener, eggs, and sour cream.

No matter the flavor, Dolce Foglia Flavors are 4-8 times stronger than our most flavors on the market, meaning they pack a potent and juicy punch in a variety of appetizing ways!

Keto Strawberry Cheesecake Crust

I personally am not crazy about the crust, if anything, it takes away from the creaminess of the keto cheesecake but for the sake of others enjoyment, here are some recommendations. 

The number one thing to do when making a crustless cheesecake is to grease the pan thoroughly, and line the bottom with parchment paper.  The bake time will be the same as if using a crust.

However, to make the crust, you'll need to create a mixture of almond flour, cinnamon, sweetener and butter and refrigerate the mixture for 20 minutes. 

Keto Cheesecake Slice

How to Make The Best Low Carb Strawberry Cheesecake

First things first to making cheesecake is that all ingredients should be room temperature. A good way to prep for this is to take all ingredients out 2-4 hours prior to beginning the baking process. 

A way to speed this up is to submerge your eggs into warm water and making your other ingredients into smaller portions. 

Baking The Cheesecake

Okay. Time to begin. The process tends to be a bit tricky since overcooking can ruin the keto cheesecake. A good indicator of being overcooked is if a crack manifests. 

Turn your oven on and turn the heat to 325°F. Once temperature is reached, place the keto strawberry cheesecake in the center of the oven and set a timer for 50 minutes. Once the 50 minutes have passed, you want to check the center of the cheesecake to still be wobbly. 

Thereafter, turn the oven off, crack the door, and leave it too cool in the oven for 30 minutes.  So remember to set a timer for 30 minutes then remove it from the oven, run a sharp knife around the edges of the cheesecake to loosen it from the pan sides.  Let the cheesecake sit on the counter for 1 hour.  Cover loosely with plastic wrap and refrigerate for at least 8 hours.

Keto Baking Ingredients

How To Store Your Sugar Free Cheesecake

Up to your discretion but you can either freeze the cheesecake by the slice or as a whole unit! All you have to do is wrap them in plastic wrap and place them in a freezer bag. Should be good frozen for up to two weeks. After two weeks, the flavor quality begins declining. 

Ingredients

For the Filling

  1. 48 ounces of cream cheese (room temp.)
  2. 2 cups of powdered sweetener
  3. 5 Large eggs
  4. 8 ounces sour cream
  5. 1 tea spoon of vanilla flavoring
  6. 1 tea spoon of strawberry flavoring
Keto Vanilla Flavoring Extract
Keto Strawberry Flavoring Extract

For the Crust

  1. 1 1/2 cups of almond flour
  2. 1 1/4 cups of powdered sweetener
  3. 1 teaspoon of cinnamon
  4. 6 tablespoons melted butter

INSTRUCTIONS

Step 1

  1. Pre-heat oven to 325°F
  2. Combined the dry ingredients for the crust in a medium bowl
  3. Mix in the butter
  4. Pour the crust mixture into the pan - it helps to use a flat bottom cup or bowl to press down the mixture  
  5. Refrigerate for 20 minutes

Step 2

    1. Grab a large mixing bowl
    2. Beat the room temperature cream cheese until it has a light and fluffy texture
    3. Add in the sweetener a little at at time and mix well
    4. Add in room temperature eggs and beat until thoroughly mixed
    5. Finally, add in the vanilla and strawberry flavoring along with the sour cream until thoroughly mixed
    6. Now that we have the finished mix, pour into the pan and let it sit in the preheated oven of 325°F for 50 minutes. 
    7. The indicator are a wobbly center and non glossed top
    8.  Thereafter, turn the oven off, crack the door, and leave it too cool in the oven for 30 minutes. 
    9. Run a sharp knife around the edges of the cheesecake to loosen it from the pan sides.
    10. Allow the cheesecake sit on the counter for 1 hour.  Cover loosely with plastic wrap and refrigerate for at least 8 hours.

Check out this low-carb keto banana flavored banana bread article.

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