Strawberries have got to be one of the best things when the sunshine season has arrived. It’s your classic go-to berry that pops up in almost every dessert and drink come spring and summer. It is celebrated in so many versatile ways. In this recipe, I mix up your usual keto strawberry cheesecake recipe and turn it into a perfect example of how this sweet and tangy fruit can still be front and center, but with an added twist!
This Isn’t Your Usual Strawberry Cheesecake
Strawberries are an incredibly versatile berry. Mixed in with the usual suspects of cream and sugar, strawberries can turn any boring dessert into something wonderful. When these berries are whipped together with keto-friendly ingredients, they become the ultimate fat bomb that’s a perfect addition to your gluten-free, low-carb diet.
For example, take this low carb strawberry cheesecake. This dessert, when done in the classic way, can be both decadent and cloyingly sweet. This is no way for a keto-friendly strawberry cheesecake to be at all.
Yes, I admit that turning cheesecake keto-friendly while using strawberries and cream cheese may be something that isn’t really new in the realm of healthy cooking. But I can’t claim for it to be not-your-usual low carb strawberry cheesecake recipe without one simple cooking technique – roasting the berries themselves!
I cannot go around calling this my roasted strawberry cheesecake without that one important step. You see, by roasting the strawberries, their usual sweet and tangy flavor enhances. This is what makes my keto strawberry cheesecake stand out from the rest.
Gluten-Free and Still Oh So Yummy
Now that we’ve got the strawberry part out of the way, this easy keto strawberry dessert won’t be complete without that perfect marriage of rich and dreamy cream cheese filling paired with a buttery almond flour crust. I, for one, can never imagine a cheesecake without that signature crust. And with a few drops of keto-friendly sweetener (I use my Monkfruit Erythritol Blend but feel free to use any other brands that you may already be using), you’ll find yourself digging in for more with every bite!
Strawberry season has got to be one of those days that makes you want to whip out one berry-themed dessert after another. I hope that this keto strawberry cheesecake recipe brings a smile to your lips and a touch of sweet and tang inside your mouth every time you whip it out.
Just An Important Note:
You can store this cheesecake as long as it is covered in the refrigerator for up to 5 days, but note that the crust will soften.
Roasted Strawberry Cheesecake
- Preheat the oven to 180 C/350 F, fan-forced.
- Stir the almond flour with the coconut and sweetener.
- Melt the butter and add to the dry ingredients, mixing until a crumbly dough has formed.
- Grease and line a standard 22 cm/8.5 inch springform pan. Press the crust mixture into the base and up the sides.
- Bake for 12 minutes.
- Remove and let cool before placing in the fridge to chill while you complete the next steps.
- Leave the oven running. Cut the strawberries into quarters or cut larger berries into sixths or eighths.
- Place in a small bowl, along with the sweetener and vanilla; stir to coat the berries.
- Line a baking tray. Add the berry mixture and spread into a single layer.
- Bake for 15 minutes until the fruit is softened and the juices are starting to release.
- Remove and cool for a few minutes.
- Place the berries into a small blender or food processor and blitz until very smooth. You can also strain the mixture if desired, but I don’t.
- Remove a couple of tablespoons of the puree and set aside.
- For the filling, add the gelatin to the cold water and let bloom for 3 minutes approximately.
- In the bowl of a stand mixer and using medium-high speed, beat the cream cheese with the sweetener and vanilla until fluffy and smooth.
- Add the cream, gelatin and strawberry puree and beat on medium-high until well combined and smooth.
- Pour into the chilled crust.
- Dollop spoonfuls of the reserved puree on to the top of the cheesecake and then swirl them through.
- Chill the cheesecake for at least 3 hours.
- Store, covered, in the refrigerator for up to 5 days.