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Free Printable: Low Carb & Keto Food List
Get It NowCheesecake is hands-down the most popular keto dessert on Wholesome Yum — and honestly, I get it. I’ve shared everything from classic cheesecake to no-bake and even cheesecake fat bombs. But today we’re taking on a new twist: sugar-free keto strawberry cheesecake! It’s rich, creamy, fruity, and you’d never guess it’s low carb. Make it with me for a sweet treat!
Why You Need My Keto Strawberry Cheesecake Recipe
- Buttery shortbread crust – It’s a version of my almond flour pie crust (just without the egg), and honestly, it reminds me of a shortbread cookie. You’re gonna love the texture.
- Perfectly creamy filling – I’ve tested a lot of cheesecake over the years, and this one nails that rich, smooth, classic cheesecake vibe — without the sugar.
- Sweet, fruity topping – This one’s loaded with real strawberries 🍓 and a little jam for that saucy, juicy finish. It makes every bite feel extra special.
- Just 15 minutes of hands-on time – Most of the time is just letting it bake and chill. I love that I can throw it together quickly and have it ready for a weekend treat.
Ingredients & Substitutions
Here I explain the best ingredients for my sugar-free strawberry cheesecake recipe, what each one does, and substitution options. For measurements, see the recipe card.
Crust:
- Wholesome Yum Almond Flour – I use this one because it’s super fine and gives the crust that buttery, shortbread-like texture I love.
- Besti Monk Fruit Allulose Blend – It sweetens like sugar with 0 net carbs. You can use other sweeteners, but I think Besti gives the best flavor and texture to the keto strawberry cheesecake.
- Butter – I usually go for grass-fed, but any unsalted butter works. Coconut oil (solid, then melted) is a good swap if you need it dairy-free.
- Vanilla Extract – Just a splash adds cozy depth. Go for a high quality one — it really makes a difference.
Need a nut-free cheesecake crust?
Use the coconut flour crust from my keto cheesecake cupcakes instead — it works perfectly with this strawberry cheesecake.
Filling:
- Besti Powdered Monk Fruit Allulose Blend – I love this one because it blends right into the batter without getting gritty. No re-crystallizing later, even if you make it ahead!
- Cream Cheese – I use full-fat for the best texture and keto macros, but low-fat works too. Some people like to swap a few ounces for sour cream to make the filling extra creamy and a little tangy — totally up to you!
- Eggs – Just regular large eggs here — they help the cheesecake set and hold together.
- Lemon Juice – A little splash brightens up the cream cheese. I like fresh, but bottled works too.
- Vanilla Extract
Strawberry Topping:
- Fresh Strawberries – A must for keto strawberry cheesecake! I chop some and leave others halved for texture. Frozen works in a pinch, but fresh is definitely better. You can try other berries too, but I haven’t tested amounts. (If you’re team blueberry, I’ve got a blueberry cheesecake for that!)
- Strawberry Jam Preserves – This adds even more berry flavor without a sugar bomb — it’s sweetened with monk fruit. Don’t have any? You can skip it or check out my sugar free strawberry jam or healthy cheesecake topping instead.
- Lemon Juice
How To Make Keto Strawberry Cheesecake
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Make the crust dough. Mix the almond flour, butter, Besti, and vanilla in a bowl until it comes together.
- Bake it. Press the crust into a lined springform pan and bake until lightly golden. Let it cool for before adding the filling.
- Make the filling. Beat the cream cheese and Besti until it’s nice and fluffy. Add the eggs one at a time, then mix in the lemon juice and vanilla.
- Bake the cheescake. Pour the filling mixture into the crust, smooth out the top, and bake until the center is mostly set but still has a little jiggle.
- Make the sauce. While the cheesecake cools, simmer the chopped strawberries, jam, and lemon juice, mashing a bit as they soften.
- Add halved strawberries. Stir in the halved strawberries and cook just a few minutes until they’re slightly soft. Let it cool.
- Top and serve. Run a knife around the edges, pop off the pan, and spoon most of the sauce on top. Add the halved berries and save the rest for serving. Sugar-free whipped cream is totally optional — but always a good on keto strawberry cheesecake 😉
My Recipe Tips
- Make sure to use softened cream cheese. If it’s too cold, your filling will turn out lumpy — and no one wants that in a cheesecake. I usually leave mine on the counter for a couple of hours before baking.
- Mix at low to medium speed the whole time. Cranking up the speed adds too much air and can cause cracks later. I like using this mixer with variable speeds so I can keep it low and still get that super smooth texture.
- Don’t overmix after adding eggs. You can beat the cream cheese as much as you need at the beginning, but once the eggs go in, mix just enough to combine. Overmixing at that stage can mess with the texture.
- I recommend a springform pan. It makes it way easier to release the cheesecake without messing up the edges. I like this one with a clean-release latch — makes the whole process smoother.
- Use a water bath (optional, but helpful). If you want to go the extra mile to prevent cracks, wrap the springform pan in foil and place it in a larger pan with hot water. I don’t always do it, but it’s a nice trick if you want that ultra-smooth top.
- I use an icing spatula to smooth the top. It gives the low carb strawberry cheesecake that clean, polished look, especially if you want to impress guests. A butter knife works in a pinch, but the icing spatula makes it way easier.
- The filling should still be jiggly when you take it out of the oven. Don’t wait for it to fully set in the oven or it’ll turn dry and might crack. I pull it out when it has a gentle jiggle — kind of like jello — and it sets perfectly as it cools.
- This cheesecake is rich, so I sometimes cut it into 16 slices instead of 12. They’re still totally satisfying, and it drops the net carbs to just 7.6 grams per slice. Win-win!
Keto Strawberry Cheesecake
My keto strawberry cheesecake is rich, creamy, and topped with juicy berries — all with no added sugar. You’d never guess it’s low carb!
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Ingredients
Tap underlined ingredients to see the ones I use.
Crust:
Cheesecake Filling:
Strawberry Topping:
Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper.
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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.
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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.)
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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).
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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.)
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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.
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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.
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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.
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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.
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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.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 slice, or 1/12 entire cheesecake
- Tips: Check out my recipe tips above to help you get a super smooth texture, picture-perfect top, and rich, creamy cheesecake every time.
- Store: Keep covered in the fridge for up to 5 days—best in the first couple of days.
- Freeze: If you can, freeze the cheesecake and topping separately. Wrap the cake well, store the topping in a container, and freeze for 1-2 months. Thaw in the fridge before serving.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Strawberry Cheesecake
More Keto Cheesecake Recipes
Cheesecakes are some of my most popular keto recipes, so if you enjoy them, try these other versions:
36 Comments
Quinn
0Hello I’d like to know how would you go about dividing the cream cheese and the sour cream to make the filling more creamier. What would be the measurements for both ingredients?
Maya | Wholesome Yum
0Hi Quinn, You can add 1/4 cup of sour cream if you like and keep the cream cheese the same.
Meagan Gomez
0I love this recipe! My boyfriend and I made it together, and it tasted so good I had a hard time not eating the entire thing in one sitting. It was superb, and a bonus is that it introduced me to ChocZero products, which I now love. Definitely a keeper!
Maya | Wholesome Yum
0I’m so glad you love it, Meagan! How sweet to make it together with your boyfriend.
Marin
0I have been doing Keto for 7 months and haven’t made a “keto” friendly dessert. Decided to try one for Valentines day… my hubbys favorite. I didn’t have a spring foam pan so just lined a 9×9 glass dish with parchment paper. The edges got a little brown. I didn’t use the water to cook. But it TURNED OUT AWESOME!!!!!! Will be making this again!
Maya | Wholesome Yum
0I’m so glad you and your husband liked this recipe, Marin! Glass heats a little differently from metal, so that may be why the edges browned, but I’m glad it still turned out well. Hope you had a nice Valentine’s Day!
starrmarya
0I definitely need “powdered monkfruit” I do not have that yet!
Maya | Wholesome Yum
0I have powdered Besti available here! 🙂
Debra A. Cavanaugh
0AMAZINGLY DELICIOUS AND EASY TO MAKE! I added finely chopped peacans to the crust. I used low fat cream cheese and substiuted the last cup with Fat Free Greek vanilla yougurt! I did not have the jelly, so I only used all fresh strawberries and 1 teaspoon of monk fruit! Everyone LOVED it, made it several occasions. Delicious and SO AMAZINGLY GOOD! NO LEFTOVERS**
Maya | Wholesome Yum
0Thank you so much, Debra! Chopped pecans sound like a great addition. I’m glad those substitutions worked well for you and that everyone loved it.
Kristie B.
0I would give this recipe 10 stars ⭐️ I followed the recipe but added a bit extra lemon juice and also added the zest of an entire lemon to the cheesecake filling. After baking and refrigerating I added a sour cream layer with lemon juice, lemon zest and a tablespoon of monk fruit! The cheesecake came out absolutely perfect!!!! Thank you for this amazing recipe. I will make this often!
joan
0I LOVE this recipe! I bring it everywhere as my contribution to “pot luck” dinners. I also have made it using all the same measurements but skipping the spring-form pan and substituting a 10″ Pyrex Glass Pie Plate–just coating the bottom with the crust. It is fabulous and YUMMY. TY so easy and delightfully tasty.
Magid Shirzadegan
0I have been cooking for years, but I was always afraid of baking. Thanks to Maya, I have started baking muffins, cheesecake, etc. Although a bit partial, my wife says these are the best she has ever eaten. Being a scientist, I always have some questions. For example, why we need Collagen Peptides for the crust of pumpkin cheesecake, but not for the strawberry cheesecake. However, I love everyone of your recipes I have tried. TyTyTy
SHANNA
0This recipe is so delicious! It is the best cheesecake, and the strawberry topping put it over the top. I tried to order the ChocZero Strawberry Jam and they were out so I made the Chia Jam on Wholesome Yum and used that instead. It worked perfectly. Thank you for this wonderful recipe!
Renee Corbett
0If I accidentally used the Wholesome Yum Allulose Sweetener instead of the Besti Monkfruit with Allulose sweetener, is it going to taste bad because of the concentrated “sweet” in the monkfruit? I made it for my daughter for her birthday (not telling her it is sugar free) to see if my family could tell the difference from the regular strawberry cheesecake I normally make. Is this going to be bad? Any thoughts?
Wholesome Yum D
0Hi Renee, I don’t think it will be bad but just more sweet than if you used Besti.
Merja
0Can you make your own strawberry jam? Would like to do this for Father’s Day and cannot order the jam to get it on time!
Maya | Wholesome Yum
0Hi Merja, I haven’t tried it with this recipe, but I have this homemade sugar-free strawberry jam you could try.
Michelle
0I made this over the Memorial Day weekend and it was delicious! Will definitely make again. Thank you!
Amy L Huntley
0This recipe in my opinion is better than a non keto recipe! So creamy and full of yummy flavor. Thank you for sharing!
Anne
0This is a delicious cheeseake! I love all the berries.
Paula
0Beautiful and delicious!! Thanks for another great keto recipe!
Kristyn
0I love classic cheesecake with strawberries. It’s my favorite! Adding that this is keto-friendly makes me even happier!!
Jessica
0Thank you for this! My dad is doing keto and I wanted to make him something for a treat, and he loved it!!
Lauren Kelly
0I was pleasantly surprised how easy this ws to make! So creamy too. Thank you!
Dany
0Hi.
This looks perfect for my birthday next week. I will definitely try it if I find fresh strawberries. 🙂
Should the souce be made right before serving (and served warm maybe) or can it be made the day before and served over the cake while both are cold?
Maya | Wholesome Yum
0Yes, you can make the sauce the day before if you like.
Sandra
0Genius! Fluffy Cheesecake, yummy strawberries, this is so delicious! This is my new favorite dessert!
Susie
0Yes yes yes! I love cheesecake and this recipe is amazing! Thank you for sharing!
Jennifer
0The BEST cheesecake recipe ever!! So delicious and creamy!
Anne
0My family couldn’t get enough of this cheesecake! The filling was so smooth and creamy and that strawberry sauce on top is just divine. 5 stars for sure!
Irma Robles
0What would Net Carbs be without the strawberry topping? Just the cheesecake?
Maya | Wholesome Yum
0Hi Irma, Nutrition for just the cheesecake are in my classic keto cheesecake recipe, but keep in mind for that one I had cut it into 16 slices instead of 12.
Taylor
0This recipe is what cheesecake dreams are made of! So smooth, creamy, silky with the best tangy flavor. It was the perfect Valentine’s Day dessert!
Toni
0Oh my! This cheesecake is seriously irresistible! Can’t wait to make it again!
Jessica
0I made this for a party we went to yesterday and everyone absolutely LOVED this cheesecake! (I did too, especially because it was so easy!) Thank you!