This Keto Strawberry Swirl Cheesecake is light, flavorful and sure to become one of your favorite keto desserts. Perfect for any occasion, from summer picnics to holiday dinners.
Cheesecake has long been one of my favorite desserts. I love the creamy texture and not overly-sweet flavor of most cheesecakes. They’re one of the few desserts you can cover in chocolate that doesn’t end up too sweet, in my opinion. They’re the dessert for those of us who like dessert but prefer bitter to sweet.
Since becoming keto I’ve been searching for the perfect keto cheesecake recipe. Strawberry cheesecake is my favorite non-keto cheesecake so it only made sense to make a few tweaks to my favorite strawberry cheesecake recipe for this delicious keto dessert.
How To Make Keto Strawberry Swirl Cheesecake
- Begin by preheating the oven to 350 degrees.
- In one bowl, begin to make the cheesecake crust by mixing almond flour with 4 tablespoons of erythritol
- Add melted butter to almond flour and erythritol mixture.
- Once melted butter is combined, add the beaten egg and almond extract.
- Spread crust mixture in the bottom of a greased pan. Take care to make sure it is spread evenly so that it all bakes the same.
- Prebake the crust for 15 to 20 minutes. Keep a careful eye on it to be sure it doesn’t burn.
- While the cheesecake crust is baking, begin making the strawberry cheesecake filling.
- Begin by combining cream cheese and erythritol in a blender.
- Add in 3 beaten eggs and continue to beat the mixture until creamy.
- Mix in vanilla and almond extracts, as well as the heavy cream. Combine well.
- Once the cheesecake crust has cooled, spread the cheesecake filling evenly over the crust.
- For the strawberry swirl, mash-up strawberries and combine them with erythritol.
- Spread them on top of the cheesecake filling in rows
- Use a knife to swirl the rows of strawberry
- Bake the strawberry cheesecake until the center is fully cooked, approximately 30 to 40 minutes.
- Let the cheesecake cool for 30 minutes before refrigerating it for at least 4 hours before serving.
What is erythritol?
Erythritol is a keto sweetener, typically used in keto recipes in favor of regular white or brown sugar. Erythritol is naturally found in small amounts in fruit, like pear, watermelon, and grapes.
Can I substitute strawberry for other fruits in this keto cheesecake recipe?
Of course! You can switch strawberries to other fruits, as long as they fall within the keto guidelines.
Now, remember to save this recipe on Pinterest for later 🙂
Keto Strawberry Swirl Cheesecake
- 1 c. Almond flour
- 4 tbsp. Erythritol
- 4 tbsp. Unsalted butter melted
- 1 Egg
- ½ tsp. Almond extract
- 16 oz. Softened cream cheese
- 6 tbsp. Erythritol
- 3 Eggs beaten
- 2 tsp. Vanilla extract
- ½ c. Heavy whipping cream
- ½ tsp. Almond extract
Strawberry Swirl Topping
- 7-8 Large sliced strawberries
- 1 tbsp. Erythritol
- Preheat your oven to 350 degrees.
- In a bowl, mix together the almond flour with 4 tablespoons of erythritol sweetener.
- Pour in the melted butter and stir lightly.
- Add in the beaten egg and almond extract. Mix the ingredients until they are well combined.
- Place the mixture into the bottom of a well greased cake pan, and spread it out evenly to form a crust.
- Pre-bake the crust for 10-15 minutes until it becomes lightly browned on the edges.
- While the crust is baking, mix together the cream cheese and 6 tablespoons of Erythritol in a blender until they are creamy.
- Add in 3 beaten eggs and mix the batter again until it is smooth.
- Mix in the vanilla extract, almond extract and heavy whipping cream until the mixture is creamy and smooth.
- Once the crust has pre-baked and cooled a bit, pour the cheesecake filling into the cake pan on top of the crust. Smooth it out by gently tapping it on flat hard surface.
- Use a masher or blender to break up the sliced strawberries. Mix 1 tablespoon of Erythritol into the mashed berries.
- Place the mashed berries in rows on top of the cheesecake batter in the pan.
- Use a butter knife to swirl the strawberry topping along the surface of the cheesecake.
- Bake the cheesecake for 30-40 minutes until the center is completely cooked, and a fork comes out clean when inserted into the middle of it.
- Let the cheesecake cool on a rack for at least 30 minutes. Then, place it into the fridge for at least 4 hours, but overnight would be better.
Don’t Miss These Other Best Keto Recipes:
- Keto Bread – This Keto Bread, loaded with cheddar cheese, will become a staple in your keto diet.
- Keto Jalapeno Cloud Bread – For this Jalapeno Cloud Bread, we took a traditional keto cloud bread recipe and spiced it up with…you guessed, it jalapenos.
- Keto Low Carb Mug Bread – It will curb those cravings you have for traditional bread while keeping your carbs in check.