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Cheesecake recipes are by far the most popular keto dessert on Wholesome Yum! From classic low carb cheesecake to no bake cheesecake and cheesecake fat bombs, there are plenty of low carb ways to enjoy it without sacrificing macros. It’s time to tackle another classic flavor for this dessert and make it low carb: A sugar-free keto strawberry cheesecake recipe!
Instead of topping this cheesecake with fresh berries alone, I’m taking a flavor-boosting shortcut with one of my new favorite spreads: ChocZero Keto Strawberry Jam Preserves! Just like other jams, this one tastes thick and sweet with real strawberries and spreads perfectly — but it clocks in at just 1 net carb per serving. It’s the best sweet addition to this low carb strawberry cheesecake recipe.
(Use code WHOLESOMEYUM for 10% off, just for Wholesome Yum readers!)
Why You’ll Love This Sugar-Free Strawberry Cheesecake Recipe
- Buttery almond flour shortbread crust
- Perfectly creamy filling
- Sweet, fruity topping
- Just 15 minutes of hands-on time
- Loaded with fresh strawberry flavor!
Ingredients You’ll Need
This section explains how to choose the best ingredients for strawberry keto cheesecake, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
For the crust:
- Wholesome Yum Almond Flour – The fine grind gives it the texture of wheat flour, and creates a perfect buttery flavor akin to a shortbread crust.
- Besti Monk Fruit Allulose Blend – Adds just-like-sugar sweetness to the crust with 0 net carbs. Other granulated keto sweeteners may work, but the taste and texture is better with Besti.
- Butter – I use grass-fed butter, but you can use any unsalted variety. Coconut oil (measured solid, then melted) should also work.
- Vanilla Extract – Adds aroma and deeper flavor to the crust.
Need a nut-free cheesecake crust?
Make the coconut crust from my keto cheesecake cupcakes instead and use it for the crust in this sugar-free strawberry cheesecake recipe. (Coconut flour is considered nut-free, as coconuts are not actually nuts.)
For the filling:
- Besti Powdered Monk Fruit Allulose Blend – Unlike most powdered keto sweeteners, this one blends and dissolves seamlessly into cheesecake batter — and measures just like powdered sugar! It also will not re-crystallize, so your keto cheesecake will stay silky smooth even if you make it ahead.
- Cream Cheese – For the most keto-friendly cheesecake, use a full-fat cream cheese. However, lower fat varieties will work too. Make sure it is softened to room temperature.
- Eggs – Help the cheesecake bind and set. Use whole, large ones.
- Lemon Juice – Adds brightness to the dense flavor of cream cheese (and it’s not enough to make it a lemon cheesecake). Fresh juice tastes the best, but bottled lemon juice also works.
- Vanilla Extract – A classic addition to this easy keto strawberry cheesecake filling.
Want to add sour cream?
My recipe does not have any, but you can add 1/4 cup sour cream to the filling if you like.
For the strawberry topping:
- Fresh Strawberries – A must for a low carb strawberry topping for cheesecake! Some will be chopped, while others will be halved for the sauce. Frozen strawberries are okay to use, but the texture is better with fresh. Other berries, such as blueberries, raspberries, or blackberries, may also work, but I have not tested what amounts you’d need. (I do have a keto blueberry cheesecake if you prefer that.)
- ChocZero Strawberry Jam Preserves – Maximizes the strawberry flavor in this dessert, without adding tons of extra carbs! Plus, it’s only sweetened with monk fruit.
- Lemon Juice – Keeps the flavor bright and balances the sweetness.
How To Make Keto Strawberry Cheesecake
This section shows how to make sugar-free strawberry cheesecake with step-by-step photos and details about the technique. For full instructions, see the recipe card below.
- Make crust. Stir almond flour, butter, Besti, and vanilla in a bowl until well combined. Press the dough into the bottom of a springform pan lined with parchment paper. Bake until barely golden. Allow to cool for at least 10 minutes.
- Make filling. In a large mixing bowl, beat cream cheese and Besti at low to medium speed until fluffy. Add eggs, one at a time, then beat in lemon juice and vanilla.
TIP: Mix at low to medium speed the whole time when preparing the filling.
High speed will introduce too many air bubbles.
- Bake. Add the filling mixture to the pan and smooth the top. Bake until center is nearly set, but still jiggly.
TIP: It’s important that the filling is still jiggly when you remove it from the oven.
Do not wait for the filling to fully set in the oven, or it will be dry and may crack. Instead, take it out while it’s jiggly, like jello, and it will set later during cooling and chilling.
- Make sauce. While the cheesecake cools, combine chopped strawberries, ChocZero Strawberry Jam, and lemon juice in a saucepan over medium heat. Simmer while gently mashing the berries until they start to break down and thicken the sauce.
- Add halved strawberries. Add halved berries to the sauce and heat for a few minutes, until berries are slightly soft. Remove from heat and cool to room temperature.
- Top and serve. Carefully run a knife along the edges of the cheesecake and remove the sides of the pan. Spoon the majority of the sauce over the top of the sugar-free strawberry cheesecake and arrange the halved strawberries on top. Reserve the remaining sauce for serving. (You can also serve with some sugar-free whipped cream if you like.)
How Many Carbs In Keto Strawberry Cheesecake?
My classic keto cheesecake recipe has 5 grams net carbs, but this one has 10.2 grams per slice, due to the strawberry topping. The extra carbs come from fresh berries and just a tiny bit (less than 1 gram per serving) comes from the jam. It’s still a huge improvement from a regular strawberry cheesecake, which typically has more than 50 net carbs per serving.
However, a slice is also very rich and filling, so you may choose to cut the cheesecake into 16 slices instead of 12, to reduce the net carbs to 7.6 grams per serving.
Store sugar-free strawberry cheesecake covered in the fridge for up to 5 days. It tastes best after the first day or two, though.
Can Strawberry Cheesecake Be Frozen?
Yes, you can freeze strawberry cheesecake! If possible, freeze the cake base separately from the fruit topping. Allow cheesecake to cool completely, wrap tightly (and transfer topping to an airtight container), and store both in the freezer for 1-2 months. Thaw both components in the refrigerator before serving.
More Keto Cheesecake Recipes
Cheesecakes are some of my most popular keto recipes, so if you enjoy them, try these other versions:
Tools To Make Low Carb Strawberry Cheesecake
- ChocZero Strawberry Jam Preserves – Creates the best sugar free strawberry sauce for cheesecake, all with minimal net carbs!
- Hand Mixer – This one has variable speeds, which is good for a cheesecake filling, where you don’t want the speed too high.
- 9-Inch Springform Pan – The perfect size for cheesecake, with a clean-release latch.
- Icing Spatula – Creates a smooth, flat top on the cheesecake.
Keto Strawberry Cheesecake Recipe
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The recipe card is below! Readers that made this also viewed these recipes:
Keto Strawberry Cheesecake
This sugar-free keto strawberry cheesecake recipe is a show-stopper, with only 15 minutes prep time! It tastes just like the real thing, so no one will guess it's low carb.
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Tap on the times in the instructions below to start a kitchen timer while you cook.
To make the crust, stir the almond flour, melted butter, Besti, 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 to beat the cream cheese and Besti Powdered at low to medium speed, until fluffy. Beat in the eggs, one at a time. Finally, beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don't want.)
Pour the filling into the pan over the crust. Smooth the top with a spatula (use a pastry spatula for a smoother top if you have one).
Bake for about 45-55 minutes, until the center is almost set, but still jiggly. (If you want to be extra careful to avoid cracks, you can wrap the pan in 2 layers of foil, place the pan in a larger baking dish, and fill the dish with warm water going halfway up the sides of the pan. This is called a water bath and helps the temperature change more gradually during baking.)
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 in the pan on the counter 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 sauce as the berries 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.
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Serving size: 1 slice, or 1/12 entire cheesecake
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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