Keto Red Velvet Strawberry Cheesecake

Servings

10–12 slices

Approximate Nutrition (per slice)

• Net carbs: about 4–6 g

• High fat

• Keto-friendly

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Ingredients

Red Velvet Crust

• 1 ½ cups almond flour

• ¼ cup unsweetened cocoa powder

• ⅓ cup powdered erythritol or monk fruit sweetener

• ¼ tsp salt

• 1 tsp baking powder

• 2 large eggs

• ¼ cup melted butter or coconut oil

• 1 tsp vanilla extract

• 1 tsp red food coloring (optional for color)

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Cheesecake Filling

• 450 g cream cheese (softened)

• ½ cup powdered erythritol or monk fruit sweetener

• 2 large eggs

• ½ cup heavy cream

• 1 tsp vanilla extract

• 1 tbsp lemon juice

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Strawberry Topping

• 1 cup fresh strawberries (sliced)

• 2 tbsp powdered erythritol

• 1 tbsp lemon juice

• 1 tsp chia seeds (optional for thickening)

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Equipment

• 9-inch springform pan

• Mixing bowls

• Electric mixer or whisk

• Oven

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Step 1: Preheat Oven

Preheat oven to 175°C (350°F).

Line the bottom of the springform pan with parchment paper and lightly grease the sides.

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Step 2: Prepare the Red Velvet Base

In a bowl mix:

• almond flour

• cocoa powder

• sweetener

• salt

• baking powder

In another bowl whisk:

• eggs

• melted butter

• vanilla

• red food coloring

Combine wet and dry ingredients and mix until smooth.

Spread the batter evenly in the bottom of the pan.

Bake 10–12 minutes.

Remove and allow it to cool slightly.

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Step 3: Make the Cheesecake Filling

In a large bowl beat cream cheese until smooth and creamy.

Add:

• sweetener

• vanilla extract

Mix well.

Add eggs one at a time, mixing slowly after each addition.

Then add:

• heavy cream

• lemon juice

Mix until the filling becomes smooth and silky.

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Step 4: Assemble the Cheesecake

Pour the cheesecake filling over the cooled red velvet crust.

Tap the pan gently on the counter to remove air bubbles.

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Step 5: Bake the Cheesecake

Reduce oven temperature to 160°C (325°F).

Bake 40–50 minutes.

The center should be slightly jiggly but mostly set.

Turn off the oven and leave the cheesecake inside with the door slightly open for 20 minutes.

This helps prevent cracking.

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Step 6: Chill

Remove cheesecake from oven.

Let it cool to room temperature.

Then refrigerate at least 4 hours, preferably overnight.

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Step 7: Prepare Strawberry Topping

In a small saucepan combine:

• sliced strawberries

• erythritol

• lemon juice

Cook on low heat 5–7 minutes until strawberries soften.

Add chia seeds if you want a thicker sauce.

Let cool completely.

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Step 8: Assemble

Spread the strawberry topping over the chilled cheesecake.

Garnish with:

• fresh strawberry slices

• whipped cream (unsweetened or keto sweetened)

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Step 9: Serve

Slice with a sharp knife.

For clean slices, wipe the knife between cuts.

Serve chilled.

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Tips for Perfect Keto Cheesecake

1. Room temperature cream cheese prevents lumps.

2. Do not overmix eggs to avoid cracks.

3. Chill overnight for best texture.

4. Use powdered sweetener for smoother cheesecake.