This Low Carb Strawberry Cheesecake has a thick and creamy cheesecake filling in a sweet almond flour crust with a sugar-free strawberry topping! This low carb dessert is our favorite when we’re craving something sweet.
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Welcome to My Kitchen Serenity! Thank you for visiting! I’m happy to share with you this Low Carb Strawberry Cheesecake recipe! Why? Because it’s a quick & easy, sweet, rich treat that’s ready in a flash. Plus, it’s naturally gluten-free.
We LOVE sweets at our house! So why not have a sweet treat that’s low carb like this one! This sugar-free cheesecake is perfect when you’re craving something sweet. This cheesecake is special enough to serve house guests or company get-togethers. They won’t even know it’s low carb!
This recipe is also very versatile. Instead of baking in a traditional pie plate, you could also bake in a square pan. If baked in a square pan, cut the cheesecake into squares! These hand-held, bite-sized treats pack a lot of flavor. Save some for yourself to snack on or serve on a platter to share with your favorite people.
This almond flour crust is just as delicious as the filling! It reminds me of my favorite cookies as a child — pecan shortbread cookies! I love this crust and I can imagine it being a great pie crust for other dessert pies as well. Use a super fine ground almond flour, like Bob’s Red Mill, for best results.
This recipe makes 1 classic cheesecake when baked in a pie plate; or if baked in a 9″ square pan, it makes about 32 squares.
I slice this pie into 16 slices because it’s a very rich dessert. Each slice contains approximately 10 net carbs (not bad for a slice of pie!). Net carb count depends on the sugar-free sweetener and brands used. These counts are based on using Lakanto Monk Fruit Sweetener. See complete nutrition data (calories, carbohydrates, fiber, sodium, etc. ) in the recipe card.
Lower the carb count by 50% by leaving out the sugar-free strawberry preserves topping. Each tablespoon of the brand I used contains 5 net carbs. That’s kinda high if you’re trying to stay in ketosis; but fine if you’re in the maintenance stage.
I love monk fruit sweetener for this recipe! I honestly can’t tell (and neither can my husband) that this cheesecake sugar free! Monk fruit sweetener has no carbs and no bitter taste whatsoever!
please scroll down to the printable recipe card for a complete list of ingredients
Almond flour, super fine ground
Butter, softened (room temperature)
Monk fruit sweetener (or your choice of sugar-free sweetener)
Pecans, finely chopped (see handy tip below)
Cream cheese, softened (room temperature)
Strawberry preserves, sugar free
Large Mixing Bowls
Electric Mixer (like mine – KitchenAid 5-Speed Ultra Power Hand Mixer)
Pie Plate (or 9-inch square pan)
Almond Flour Crust Directions
STEP 1: Preheat oven to 350F. Spray a standard size pie plate with non-stick spray. (or use a 9-inch square pan). Place softened butter and monk fruit sweetener in a large mixing bowl and beat until smooth. Add almond flour and chopped pecans and stir with a spoon until well blended. Press into the bottom of a pie plate (or 9-inch pan square pan). Bake 15-20 minutes or until set (not jiggly) and lightly browned (keep a close eye on the crust during the last 5 minutes to make sure it doesn’t get too brown). Remove from oven and let cool or 10 minutes.
STEP 2: While the crust is cooling, add the softened cream cheese, monk fruit sweetener, egg, and almond milk to a large mixing bowl. Beat for 3 minutes until creamy and smooth. Spread on top of the crust.
STEP 3: Heat the strawberry preserves in a small bowl in the microwave for about 20-25 seconds or just until smooth enough to spread. Stir and spread on top of the cheesecake, almost to the ends – leave about 1-inch of cheesecake showing for the edge.
STEP 4: Bake about 20-25 minutes or until the filling is set. Refrigerate the cheesecake for at least a couple of hours before slicing and eating.
NOTES: (1) Use your favorite low carb/keto sweetener. (2) Experiment with different flavors of sugar-free preserves! Blackberry, raspberry, blueberry, etc. Be sure to check the nutritional information.
Make it Keto
Depending on which keto plan you’re following (I understand there are 3 types of keto!), you should skip the sugar-free strawberry preserves used in this recipe and just have a strawberry on top of your slice (or skip the strawberry altogether). For more information about keto sweeteners and other foods, here’s a very good list of what to eat, and what not to eat on the ketogenic diet https://www.dietdoctor.com/low-carb/keto/foods.
This cheesecake will stay fresh for up to 3 days in the refrigerator. Store covered in an airtight container. I like to use BPA-free glass containers with locking lids. Or store individual slices in this 18-piece set of glass food storage containers with locking lids. These containers are great for meal prep, too!
How to Transport a Cheesecake
So now that you’ve made this delicious cheesecake, what the best way to transport it? I recently discovered a plastic carrier that’s perfect for transporting pies, cheesecakes, muffins, and cupcakes. It’s the Southern Homewares 3-in-1 Plastic Holder Container. It offers easy-grip handles, a snap-tight lid, and it’s made out of durable plastic. Available now on Amazon!
Use a mini food chopper to finely chop the pecans. I have had my mini food chopper for at least 15 years! Here’s what the pecans look like in after being chopped:
Low Carb Strawberry Cheesecake
- standard size pie plate
- large mixing bowl
- Electric mixer
- measuring cup(s)
- measuring spoons
- mini food chopper (for pecans)
- 1 cup Almond flour, super fine ground
- 1/2 cup Butter, softened
- 1/4 cup Monk fruit sweetener other options: Swerve, Stevia, granulated Splenda
- 1/2 cup Pecans, finely chopped
- 8 oz Cream cheese, softened
- 1/4 cup Monk fruit sweetener other options: other options: Swerve, Stevia, granulated Splenda
- 1 Egg
- 1 tbsp Almond milk
Optional Sugar Free Strawberry Preserves Topping
- 1/2 cup Strawberry preserves, sugar free (sweetened with Splenda)
- Preheat oven to 350F. Spray a standard pie plate (or 9" square pan) with non-stick spray. Place softened butter and monk fruit in mixing bowl and beat with a mixer until smooth.
- Add almond flour and chopped pecans and stir with a spoon until well blended.
- Press into the bottom of the pie plate or pan. Bake 15-20 minutes or until no longer jiggly and lightly browned. Remove from oven and let cool for 10 minutes.
- While the crust is cooling, add the softened cream cheese, monk fruit, egg, and almond milk to a bowl. Beat with a mixer for 3 minutes until creamy and smooth.
- Spread on top of the crust.
- Heat the strawberry preserves in the microwave for about 20-25 seconds or until smooth enough to spread. Stir and spread on top of the cheesecake, almost to the ends - leave about 1-inch of cheesecake showing for the edge.
- Bake about 20 minutes or until the filling is set. Refrigerate for a couple of hours before slicing and eating.
If you try this recipe, let me know what you think. I’d love to hear from you. Let’s keep in touch.
Try some of our other low carb recipes:
Notes: Different brands will vary on the net carbs so keep that in mind. For the most part, they should be fairly close. Use a site like MyFitnessPal.com or FatSecret.com to figure out this information based on the brands or ingredients you used.
Now the legal stuff (because my mama didn’t raise no fool): Please note that I am not a medical or nutritional professional. I am simply sharing my personal favorite recipes on this blog. Please consult with your physician before starting any diet or exercise program. I provide net carb information for my low carb recipes simply as a courtesy to my readers. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.