Strawberry Cheesecake
Low-Carb Strawberry Cheesecake
Creamy, rich, and actually worth making — without the full sugar-bomb cheesecake situation.
This one gives you the real cheesecake texture: buttery almond crust, rich vanilla filling, and a glossy strawberry topping that keeps it feeling fresh. It’s still dessert, just a more balanced version that fits better into real life.
231
Calories
5g
Protein
9g
Carbs
19g
Fat
Almond Crust
- 1 1/2 cups almond flour
- 1/4 cup unsalted butter, melted
- 2 tbsp monkfruit, allulose, or stevia blend
- 1 tsp vanilla extract
Cheesecake Filling
- 16 oz low-fat cream cheese, softened
- 16 oz regular cream cheese, softened
- 1 cup powdered monkfruit, allulose, or stevia blend
- 3 large eggs
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Strawberry Topping
- 1 1/2 lb strawberries, divided
- 1/2 cup ChocZero strawberry jam
- 1/2 tbsp lemon juice
Kev Tip
Do not overmix once the eggs go in. Mix just enough to combine so the cheesecake stays smooth and doesn’t crack as badly.
Portion Guide / Make It Fit
Lighter dessert: 1/2 slice.
Standard serving: 1 slice.
Dessert plate moment: 1 slice with extra strawberries on the side.
This is still rich, so smaller portions actually feel satisfying.
Standard serving: 1 slice.
Dessert plate moment: 1 slice with extra strawberries on the side.
This is still rich, so smaller portions actually feel satisfying.
Storage
Keep chilled and store covered in the fridge for up to 5 days. Cheesecake slices best when fully cold.
Instructions
- 1Preheat the oven to 350°F. Line the bottom of a springform pan with parchment if desired.
- 2Mix the almond flour, melted butter, sweetener, and vanilla until evenly combined. Press firmly into the bottom of the pan. Bake for 8–10 minutes, then let cool slightly.
- 3Lower the oven temperature to 325°F.
- 4Beat the softened cream cheeses until smooth. Add the sweetener and mix again. Add the eggs one at a time, mixing on low just until incorporated. Mix in the lemon juice and vanilla.
- 5Pour the filling over the crust. Place the cheesecake in a water bath and bake for 60–70 minutes, until the edges are set and the center still has a slight jiggle.
- 6Turn the oven off, crack the door, and let the cheesecake cool inside for 1 hour. Then transfer to the fridge and chill for at least 4 hours, preferably longer.
- 7For the topping, chop about 1/2 pound of the strawberries and toss with lemon juice. Spread the strawberry jam over the chilled cheesecake, then top with the chopped strawberries and remaining halved strawberries.
- 8Slice cold and serve.
