This Keto Strawberry Cheesecake is thick and creamy and baked with a sweet almond flour pecan crust with a sugar-free strawberry jam topping! This low carb dessert is our favorite when we're craving something sweet.
Why You'll Love This Recipe
Easy - This recipe is so easy to make! No complicated or fancy steps for this one!
Versatile - Bake in a pie plate for a more traditional style cheesecake or bake in an 8x8-inch square pan for easy pop-in-your-mouth squares.
Sweet and Rich - Monk fruit is the winning ingredient for this cheesecake. It's naturally sweet and keto-friendly!
Gluten-Free - No starchy flour means no gluten. We use almond flour, which is naturally gluten free,
Why This Recipe Works
The cheesecake filling is smooth, rich, and sweet. I bet nobody will be able to tell it's low carb! Plus, the pecan crust is just as delicious as the filling! It reminds me of my favorite cookies as a child -- pecan shortbread cookies!
I love this almond flour crust and I can imagine it being a great pie crust for other dessert pie recipes 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 an 8x8-inch square pan, it makes about 16 squares.
What Goes Into This Recipe
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 - such as Lakanto Monk Fruit Sweetener.
Pecans, unsalted, finely chopped - I recommend a mini food chopper
Cream cheese - softened (room temperature)
Almond milk - use the unsweetened version
Strawberry jam, sugar free. Use a low carb strawberry jam, like this Strawberry Jam from Good Good if you want; however, if you use a different brand, you must review the nutritional label and re-calculate the totals.
Large Mixing Bowls
Electric Mixer (like mine - KitchenAid 5-Speed Ultra Power Hand Mixer)
Measuring Cups and Measuring Spoons
Pie Plate (or 8-inch square pan)
How to Make Keto Strawberry Cheesecake
(1) Preheat oven to 350F. Spray a standard size pie plate with non-stick spray. (or line an 8x8-inch square pan with parchment paper).
(2) 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.
(3) Press into the bottom of a pie plate (or 8-inch pan square pan [see below for cheesecake squares). 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 it cool for 10 minutes.
(4) 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.
(5) Spread on top of the crust.
(6) 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 then spread it on top of the cheesecake, almost to the ends - leave about 1-inch of cheesecake showing for the edge. 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.
Alternate Method - instead of using a pie plate, use an 8 by 8-inch square pan that's been lined with parchment paper. Continue with the remaining recipe steps. Cut into squares as shown in the picture below.
When baked in an 8x8-inch square pan, cut into squares. This is an original photograph from 2018. Back then, I "swirled" the strawberry jam on top before baking.
- You can skip the sugar free strawberry topping and just have a couple of fresh strawberries on top of your slice (or skip the strawberry altogether). This cheesecake is delicious plain!
- Experiment with keto blueberry jam or keto raspberry jam. Here's a nice keto jam assortment from the Good Good store on Amazon.
- Even though monk fruit sweetener is my preferred choice for this recipe, you should use your favorite low carb/keto sweetener!
Frequently Asked Questions
Cream cheese has more fat content than Neufchatel. That's about the only difference! But for this cheesecake, use the full fat, regular cream cheese.
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 is 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!
- Cheesecake is best served chilled. But I've been known to eat warm cheesecake when I've completely lost my patience for it to cool 🙂
- 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.
- If using an 8x8-inch square pan, you'll get about 16 delicious keto strawberry cheesecake squares!
- Lower the carb count by 50% by leaving out the sugar-free strawberry topping. Each tablespoon of the brand I used contains 4 net carbs. That's kinda high if you're trying to stay in ketosis; but fine if you're in the maintenance stage.
- Use a mini food chopper to finely chop the pecans. I have had my mini food chopper for at least 15 years!
This recipe was originally published in 2018 and was updated in 2021.
More Keto Recipes
Keto Strawberry Cheesecake
- standard size pie plate
- measuring spoons
- mini food chopper (for pecans)
Pecan Crust Ingredients
- 1 cup Almond flour, super fine ground
- ½ cup Butter, softened
- ¼ cup Monk fruit sweetener other options: Swerve, Stevia, granulated Splenda
- ½ cup Pecans, unsalted, finely chopped
- 8 oz Cream cheese, softened
- ¼ cup Monk fruit sweetener other options: other options: Swerve, Stevia, granulated Splenda
- 1 Egg
- 1 tablespoon Almond milk
Optional Sugar Free Strawberry Preserves Topping
- ½ cup Keto friendly strawberry jam or preserves, sugar free
- 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.
- This keto strawberry cheesecake will stay fresh for up to 3 days in the refrigerator. Store covered in an airtight container.
- Lower the carb count by 50% by leaving out the sugar-free strawberry preserves topping. (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. (3) You can skip the preserves altogether and eat the cheesecake plain; or top with a fresh strawberry or couple of blueberries.
<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.