Looking for a recipe for low carb strawberry cheesecake? Well, you’re in luck because there are lots of delicious cheesecake recipes out there that are not loaded with carbs.
Let’s face it cheesecakes are usually loaded with sugar and the crust is often high in carbs. They are definitely no good for a low carb or keto diet.
Thankfully, this Low Carb Strawberry Cheesecake recipe from Jennifer Banz uses almond flour for the crust and low-carb powdered sweetener instead of regular sugar. She says her non-keto family say that this is the best cheesecake they have ever had!
60 pound weight loss with a Low Carb Diet
Jennifer is a busy Mom with two small children who discovered the low carb/keto way of eating in 2009. She credits the diet with helping her lose over 60 lbs! What better recommendation is that?
Related reading: Does Low Carb Dieting Result In Successful Weight Loss?
This recipe is not too different from a regular cheesecake except it replaces refined sugar with a zero carb sweetener and the crust is made with almond flour and butter with a little cinnamon and zero carb sweetener.
Swerve Confectioners
The zero carb sweetener that is used in this recipe is Swerve confectioners. Swerve is made from erythritol, a sugar alcohol extracted from non GMO corn, oligosaccharides, a fermentable pre-biotic fiber and “natural flavors” the source of which they do not specify.
While the prebiotic fiber may be good for your gut some people find that having too much erythritol or too often can result in gas, bloating and loose stools.
The packet label lists 1 serving (1 tsp) contains 5 grams carbohydrate but before you get alarmed the carbohydrate is not metabolized so it does not raise blood sugar levels or trigger insulin.
It is as sweet as sugar and can be used like for like in recipes. 1 cup contains about 51 calories.
Related reading: 3 Best Low Carb Flour Alternatives
For best results she says to have all the ingredients at room temperature. That means bringing them out of the fridge at least 2 hours before you are going to use them.
Topping or no topping?
Her idea of a perfect cheesecake is one that has no topping and no lemon juice. Not my idea of a perfect cheesecake though. I must say I do like the tang of some lemon juice in the mixture and I always top mine with some fresh juicy strawberries, raspberries or blueberries. What about you?
Related reading: 5 Healthy Fruits You Can Eat On A Low Carb Diet
My recipe tweaks
It’s my suggestion that you use grass-fed butter. Here is my article on Does Grass-Fed Butter Help With Weight Loss?
I also recommend that you use organic or free range eggs because they are more nutritious than eggs from commercially reared hens.
Prefer a chocolate cheesecake? Try this recipe for a low carb chocolate cheesecake.
Here’s the easy, tasty recipe for strawberry cheesecake.
Low Carb Strawberry Cheesecake
Ingredients
Serves 12
Crust
• 1 teaspoon cinnamon
• 6 Tablespoons grass-fed butter, melted
• 1 1/2 cups almond flour
• 1/4 cup Swerve Confectioners
Filling
• 1 tablespoon natural vanilla extract
• 2 Cups Swerve Confectioners
• 5 large organic eggs at room temperature
• 6 packages of 8 oz. full-fat cream cheese
• 8 oz. sour cream at room temperature
Topping
Fresh low carb fruit of your choice.
Directions
1. Preheat oven to 325°F (165°C) and make sure the rack is in the middle of your oven.
2. First prepare the crust by combining all the dry crust ingredients in a medium-sized bowl. Then add the butter and mix well.
3. Put the crust into a 9” x 3.5” spring-form pan and gently press halfway up the sides of the pan using your fingers. Use a flat-bottomed cup to flatten the crust on the bottom of the pan.
4. Refrigerate the crust for up to 20 min.
5. In a large bowl, beat the cream cheese using a hand mixer until it’s light and fluffy.
6. Add the sweetener a small amount at a time and beat with a hand mixer. Add the eggs one at a time and beat well until all ingredients are fully incorporated.
7. Add the vanilla and the sour cream and beat until just mixed in.
8. Remove the crust from the fridge and pour the cheesecake mixture on top. Bake in the oven and check after around 50 min. If the top is no longer glossy and the middle is still jiggly, turn off the oven.
9. Prop the oven door open a crack and leave the cheesecake to remain in the oven for about 30 minutes.
9. Remove the cheesecake from the oven and run a sharp knife around the sides to ensure that the cake will not stick. Leave the cheesecake to sit on the counter for an hour.
10. Cover the low carb strawberry cheesecake with parchment paper and some non-toxic wrap and refrigerate for 8 hours.
11. Remove the spring release pan sides, decorate with your chosen berries and serve. Enjoy!
Here’s Jennifer’s video demo of the recipe:
