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Cheesecake is one of my favourite things on this planet.
As a child, I would ask for cheesecake for my birthday instead of cake. Learning how easy it is to make a keto cheesecake was so exciting for me. In this keto-friendly recipe, creamy, dreamy vanilla cheesecake is paired with deep, lush roasted strawberries. Unlike other fruits high in carbs, berries in general are ideal for a keto diet.
Never had roasted strawberries? You are in for a treat. Roasting the berries creates an incredible sweet and rich flavour. And it's not the first recipe with roasted strawberries. Make sure to check our Keto Strawberry Cheesecake Jars and Low-Carb Baked Strawberry Pots!
I have made this keto dessert two ways; Vanilla with the roasted berries piled on top, and with the berries mixed through to create a strawberry cheesecake swirl. Make them whichever way suits you, they’re both divine. Enjoy!
Note: If you can't tolerate cream and cream cheese or need a paleo-friendly option, use ghee in the crust and coconut cream as topping. Coconut cream is high in fat and just as delicious!
Hands-on Overall
Serving size tart
Nutritional values (per serving, tart)
Net carbs7.1 grams
Protein10.6 grams
Fat47.9 grams
Calories482 kcal
Calories from carbs 6%, protein 8%, fat 86%
Total carbs11 gramsFiber3.9 gramsSugars5.5 gramsSaturated fat20.5 gramsSodium134 mg(6% RDA)Magnesium97 mg(24% RDA)Potassium322 mg(16% EMR)
Ingredients (makes 6 tarts)
Crust:
Cheesecake filling:
Berry topping:
Instructions
- Preheat oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Melt butter in the microwave.
- Place almond meal and sweetener in a bowl and add the melted butter. Mix until combined.
- Grease individual tart pans — this recipe makes 6 mini tarts (12 cm/5 inch each), but I only have four. Or you can use one large tart pan. Using the back of a spoon, press the crust mixture firmly into the tart cases, using my measuring cup against the edge trick to get a great finish (as seen in my Keto Chocolate Coconut Custard Tarts). Prick base with a fork and bake for 15 minutes.
- Remove from oven, leaving oven turned on, and leave to cool for half an hour.
- Quarter the strawberries and place in a bowl with the sweetener and vanilla, combining until berries are well coated. Tip out onto a lined baking tray and spread into a single layer.
- Bake for 15 to 20 minutes, until softened and juicy. Remove and sit aside to cool.
- In your mixer bowl, place the cream cheese, sweetener and vanilla and beat until soft and fluffy.
- Add the cream and beat on high until smooth and creamy.
- Divide your strawberries in half. Pass one half through a sieve until smooth and seed free.
- Mix this puree through one half of the cheesecake mixture, leaving a spoonful to swirl on top. Spoon cheesecake filling into tart shells and smooth top. Use a toothpick or skewer to swirl the berry puree on top of the tarts.
- Chill for 1 hour until set. Serve with roasted berries on top.
- Store, covered in the fridge for up to four days. Please note that the crust will soften.
Ingredient nutritional breakdown (per serving, tart)
| Net carbs | Protein | Fat | Calories |
|---|
| Almond flour (blanched ground almonds, almond meal) |
| 2.9 g | 7.1 g | 17.5 g | 197 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) |
| 0.5 g | 0 g | 0 g | 2 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 11.5 g | 102 kcal |
| Cream cheese, soft (full-fat) |
| 1.3 g | 2.8 g | 11.2 g | 98 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.5 g | 0.4 g | 7.6 g | 73 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) |
| 0.4 g | 0 g | 0 g | 2 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 1 kcal |
| Strawberries, fresh |
| 1.4 g | 0.2 g | 0.1 g | 8 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) |
| 0 g | 0 g | 0 g | 0 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 0 kcal |
| Total per serving, tart |
| 7.1 g | 10.6 g | 47.9 g | 482 kcal |
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