Keto Strawberry Cheesecake

Servings: 12



  • 1 cup (175 g) ground almonds
  • 1 cup (175 g) desiccated coconut
  • 1 oz (30 g) butter, melted

Cheese filling:

  • 8 oz (225 g) cream cheese   
  • 60 ml sour cream
  • ¼ cup xylitol
  • 1 egg
  • 1 tbsp lemon juice

Strawberry filling

  • 11 oz (325 g) strawberries, fresh or frozen
  • 2 tbsp xylitol
  • 2 tbsp lemon juice
  • 150 ml sour cream


  1. Preheat the oven to 350 F (175 C).
  2. Mix the almonds and the coconut in a large bowl. Add melted butter and mix until it sticks together but is still crumbly (you might need to add more butter here if the mixture is too dry).
  3. Grease a cake pan with butter and press the crust mixture so it’s evenly spread out. Bake for 5-7 minutes.
  4. In a large bowl (I used the same one as I did for the crust, less dishes to wash), mix the cream cheese, sour cream, xylitol, egg and lemon juice with a hand mixer until combined.
  5. Once the crust is slightly golden, take it out of the oven and let it cool a bit. Pour in the cheese mixture and put back into the oven for 20-25 minutes, until the cheese is set. Depending on your oven this can take anywhere between 15 and 30 minutes so keep an eye on it while it bakes.
  6. Combine the strawberries, xylitol and lemon juice in a pot over a medium-low heat. Mash the strawberries with a fork or potato masher until you get a thick sauce. Remove from the heat and let cool.
  7. Once the strawberries have cooled down, mix in the sour cream.
  8. When the cheese layer is done, remove the cake from the oven, let cool slightly and pour in the strawberry layer. Bake for another 25-30 minutes (again depending on your stove), until the top layer has set.
  9. Remove from the oven and let cool on the rack. Once it’s completely cooled down, place in the fridge and let set for about 2 hours.
  10. Remove from the fridge and the cake pan, serve, and enjoy!

Nutritional value (per serving):

  • Calories: 270
  • Fat: 24 g
  • Cholesterol: 16 mg
  • Carbohydrate: 9 g
  • Protein: 5 g

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