Low Carb Strawberry Cheesecake
Prep time
Cook time
Total time
Serves: 8
  • 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
  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!
You could easily serve this as 1/16th sizes as well. It makes a lot of cheesecake!
Nutrition Information
Serving size: ⅛th Calories: 535 Fat: 49 Carbohydrates: 9 Fiber: 2 Protein: 13
Recipe by Caveman Keto at https://cavemanketo.com/low-carb-strawberry-cheesecake/