Low Carb Strawberry Cheesecake

Low Carb Strawberry Cheesecake

Since this past Thursday was Valentine’s day I wanted to go all out in celebrating with the missus.  For dinner I made seared and stuffed flank steak and I made some brussel sprout burgers as a side. This Strawberry Cheesecake really hit the spot for dessert!  I’ve actually made this several times in the past but I’m always conflicted posting dessert recipes.  A lot of people dieting have issues with desserts and often stay away from them.  Also, even though keto desserts are low carb, they are often “lower” carb and should only be eaten sparingly.  Now, with that off my chest, lets get baking! Finished Strawberry CheesecakeHere is the finished product!  I think it turned out really well!

PecansFirst, we’ll start with the crust.  I like to do a combination of both Pecans and Almond flour.  The first steps is to get 3/4ths of a cup of pecans and crush them.  In my case I started with chopped pecans but you could use whole as well.

Crushed PecansOnce you have the pecans measured and put in a bag, you’ll want to grab your favorite bludgeoning tool and bash away! In my case I just grabbed a roller.

Melting ButterMelt 4T of butter in a small saucepan.

Butter with SplendaAdd the splenda and combine.

Nuts in ButterNow add the nuts to the butter and combine. I really like the texture of the combined nuts. The almond flour is fine and fills in the gaps in between the coarsely crushed pecans.

Combined CrustCook it over medium heat long enough to combine all of the ingredients and warm it up.

Springform Pan

Next grease your 9-inch Springform Pan and get ready to put in the crust.

Crust in Springform PanSpread the crust around the pan and make sure to pack it down. Throw it in the oven at 400 degrees for a few minutes to brown it.

Finished CrustYou should only have to cook the crust for 7-10 minutes.  When it starts to get brown on the edges like this, definitely take it out.

Kitchen Aid MixerNext, break out your stand mixer and get ready to mix! By the way, if you have a Kitchen Aid mixer, definitely consider picking up this aftermarket beater blade. It makes it much easier to mix recipes like this cause it squeegees the bowl as it mixes. It makes it even less work to combine all the ingredients of recipes.

Whipping Cream CheeseThe first step on the liquid is to beat the crap out of the cream cheese. Ideally, the cream cheese should be room temperature but no one has time for that!  Just beat it really well.

Room Temperature EggsThe eggs should also be room temperature … sitting them in warm water for a few minutes can warm them up to the desired temperature.

EZ-SweetFor the liquid part of the cheesecake, I prefer to use the liquid sweetener EZ-Sweetz. As you can see from the label, this stuff is crazy potent! For this whole recipe we only use 1/2 tsp!

Finished LiquidHere is the final liquid.  It should be pretty easy to spread around, next we’ll prepare the crust before we pour it in.

Sliced StrawberriesSince this was for V-day, I decided to get a little fancy and add sliced strawberries!  Feel free to leave these off for less carbs. I sliced them as shown so I could adorn the cheesecake crust and top with them.

Strawberry LinedI took the slices and lined the springform pan with them.

Adding fillingNow add the liquid.  It expands pretty well and covered the strawberries.

Strawberry CoatingFor even more flare, I added strawberries to the top of the cake.

Finished Strawberry CheesecakeAnd there you go!  Here’s a slice of the finished cheesecake!

Low Carb Strawberry Cheesecake
 
Author: 
Nutrition Information
  • Serves: 8
  • Serving size: ⅛th
  • Calories: 535
  • Fat: 49
  • Carbohydrates: 9
  • Fiber: 2
  • Protein: 13

Prep time: 
Cook time: 
Total time: 

Ingredients
  • Crust:
  • ¾ Cup Pecans (84g)
  • ¾ Cup Almond Flour
  • 4 Tbsp Butter
  • 2 Tbsp Splenda
  • Filling:
  • 1½ lbs Cream Cheese
  • 4 Eggs
  • ½ Tbsp Liquid Vanilla
  • ½ Tbsp Lemon Juice
  • ½ tsp EZ-Sweetz (Equivalent to 1 cup sugar, if splenda, use 1 cup)
  • ¼ Cup Sour Cream
  • 9 Strawberries
Instructions
  1. Preheat the oven to 400 degrees
  2. Crush the pecans
  3. In a small saucepan, melt 4T butter and then add pecans, splenda and almond flour
  4. Mix the crust in the saucepan for several minutes until combined
  5. Grease a 9″ springform pan and line the bottom with the crust
  6. Cook for 7 minutes at 400 or until it just starts to brown
  7. For the filling, combine all the room temperature ingredients in a stand mixer and mix well
  8. If desired, slice strawberries and line the side of the crust
  9. Add filling on top of the crust / strawberries
  10. Optionally top the cheesecake with strawberries
  11. Put the cheesecake in the oven at 400 degrees but drop it to 250 as soon as you put it in
  12. Cook for 60-90 minutes or until the cheesecake has set.
  13. Let cool, then store in the refrigerator, serve cold with whip cream optional!
Notes
You could easily serve this as 1/16th sizes as well. It makes a lot of cheesecake!

 

23 comments

  1. Wow that looks delicious.
    Do you have a way to convert the units you use ( especially like tablespoon etc ) in to grams?

  2. Can you please specify T to mean Tea spoon or Table spoon, it doesn’t matter as much for this recipe, but in general this could be confusing for me in the future when I am trying to make the cheese cake.

  3. This looks beautiful!
    Would I be able to replace EZ-Sweetz with Spenda? If so, how many individual packets would I need to equal the EZ-Sweetz?

    • You can replace the liquid sugar with splenda. However, the only negative is that liquid sweetener has no carbs and splenda does have some carbs with the binding agent. That being said, you would need one cup of splenda by volume. So 1 cup of the standard granulated splenda. I’ve never used packets as my splenda is in a large yellow bag from the baking aisle.

  4. Do you think it would freeze well? I’m thinking of making it in small ramekins and freezing for consumption at a later date. There’s no way that I could eat all of this before it went bad.

    • I haven’t made this particular recipe yet, but cheesecake generally freezes pretty well. Just remember that less air/better seal=better cheesecake when you thaw it out!

  5. This is so awesome! Thank you for posting! Do you know what the carb count would be w/out the strawberries?

    • The strawberries are contributing 8 carbs and 2 fiber. So 6 net carbs over the cheesecake. If you cut it into 8 slices you’ll save approximately 1 carb per serving.

  6. So I tried it out once two weeks ago (with no Strawberries) and it was amazing. This time around I made bite size cheesecakes and added a tiny bit of cinnamon, it was great! Thanks for your amazing Keto recipes!!!

  7. OMG, that looks great. I am just starting off on Atkins and am on day 11 on Induction, I have been going nuts trying to figure out what and how to eat and I stumbled upon your blog on pinterest. THANK YOU, lol. These recipes are really creative and look delish, I can’t wait to make this cheesecake, not only is it my fav dessert anyway, but it will help me curb my sweet tooth, thanx.

  8. Stefan van Perlo

    I’d describe the conversion from US measurements to European as “maddening”. We use weights for solids and Milliliters for fluids. I’m going to try and convert this tonight tho.

  9. Stefan van Perlo

    I (loosely) edited the recipy for europeans, i’ll post ingredients here:

    Bodem:
    75 gram Pecannuts
    80 gram almond flour (amandelmeel)
    60 gram butter
    Natrena: Equivalent of 30 grams sugar

    Taart:
    7 packets monchou (of 700 gram other creamcheese)
    4 eggs
    ½ Tablespoon Vanille extract
    ½ Tablespoon Lemonjuice (citroensap)
    Natrena: equivalent of 200 grams sugar
    80 ml sour cream (approx 100 grams)

    Instructions

    Preheat the oven to 180 graden C
    Crush the pecans
    In a small saucepan, melt butter and then add pecans, natrena and almond flour
    Mix the crust in the saucepan for several minutes until combined
    Grease a 9? ( 25cm) springform pan and line the bottom with the crust
    Cook for 7 minutes at 180 or until it just starts to brown

    For the filling,

    combine all the room temperature ingredients in a stand mixer and mix well
    If desired, slice strawberries and line the side of the crust
    Add filling on top of the crust / strawberries
    Put the cheesecake in the oven at 180 degrees but drop it to 120 C as soon as you put it in
    Cook for 60-90 minutes or until the cheesecake has set.
    Let cool, then store in the refrigerator, serve cold with whip cream optional!

  10. Just made it .. cake is amazing .. only problem is the crust, very soggy. Perhaps I did something wrong :-)

  11. Is there another nut other than pecans you can use? Do u have to use the pecans?

  12. Can I just use 6 drops of EZ-Sweetz when making the crust instead of using Splena? or is there a specific reason you use splenda there?

    Thanks for posting, Im glad you did.. this looks AMAZING!

    Stephen

  13. This looks stunning, but I would not want to use Splenda (for reasons of doubt about it). Do you have a suggestion for a Splenda-Free version? Thanks for all your keto recipes and the instructions that go with all of them.

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