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Keto Strawberry Swirl Cheesecake

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One of my biggest struggles with keto is the lack of sweets and desserts, and I think a lot of people have the same struggle. It’s hard, but I know that when you stick with it the results and how you feel can be amazing. Once you’ve gotten the hang of eating a low carb diet, it’s okay to try some new things and swap your favorite desserts for a low carb version. This Keto Strawberry Swirl Cheesecake is the perfect way to take something you love and make it with ingredients that fit your way of eating.

Strawberries are one of the okay fruits on a keto diet, but still, don’t go crazy and think you can half of this cheesecake! Watch your portions but know that you CAN enjoy this. This cheesecake is perfect for dinner parties and holidays so you can enjoy dessert with everyone else!

What I love about this recipe is that I almost always have all of the ingredients on hand! We always have almond flour since we are big fans of “fathead” dough for pizza and calzones. Of course, eggs are a staple in any keto household!

Ingredients

Crust

  • 1 c. Almond flour
  • 4 tbsp. Erythritol
  • 4 tbsp. Unsalted butter melted
  • 1 Egg
  • ½ tsp. Almond extract

Filling

  • 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

Instructions

    1. Preheat your oven to 350 degrees.
    2. In a bowl, mix together the almond flour with 4 tablespoons of erythritol sweetener.
    3. Pour in the melted butter and stir lightly.
    4. Add in the beaten egg and almond extract. Mix the ingredients until they are well combined.
    5. Place the mixture into the bottom of a well greased cake pan, and spread it out evenly to form a crust.
    6. Pre-bake the crust for 10-15 minutes until it becomes lightly browned on the edges.
    7. While the crust is baking, mix together the cream cheese and 6 tablespoons of Erythritol in a blender until they are creamy.
    8. Add in 3 beaten eggs and mix the batter again until it is smooth.
    9. Mix in the vanilla extract, almond extract and heavy whipping cream until the mixture is creamy and smooth.
    10. 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.
    11. Use a masher or blender to break up the sliced strawberries. Mix 1 tablespoon of Erythritol into the mashed berries.
    12. Place the mashed berries in rows on top of the cheesecake batter in the pan.
    13. Use a butter knife to swirl the strawberry topping along the surface of the cheesecake.
    14. 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.

Notes

Nutrition Information:
Serving Size: 1 slice Number of Servings: 10 slices

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Rachel

Wednesday 6th of February 2019

I love cheesecake. Finding a recipe that is a little healthier is huge. I put this on my list of things to try. I don't have most of those ingredients at home right now. It looks great. I can't wait to try this. Rachel from Explore Kid Talk

TY Watson

Tuesday 23rd of October 2018

I just made this! Definitely the easiest and my favorite keto cheesecake, but the crust is my favorite part!! It’s easy to make an almond flour or other nut crust, but this is the best nut free crust that I have tried!!