A new friend of mine just celebrated her birthday. It was a pretty special day … God gave her an amazing solar eclipse to mark the day of her birth! And I decided to give her this luscious Keto Cheesecake with Strawberry Sauce!
With every bite I found myself more and more surprised that I can eat this delicious treat and stay Keto. It’s a real deal Cheesecake, quite possibly the best one I have ever tasted. I have to admit that I asked multiple people to pray for this cake … silly as it may sound to some. I have never made Cheesecake before and both my husband and my friend, Aubrey, love Cheesecake so I wanted it to be as good as anything I could have purchased at a bakery.
Amazingly, I can gratefully say that the texture and taste was better than most cheesecakes I have had in restaurants or bakeries. It was a silky smooth Cheesecake with a nice tangy sweet finish, and no one could even tell that it didn’t have added sugar!
Keto Cheesecake with Strawberry Sauce
Use a 9″ or 10″ spring form pan. Preheat the oven to 325 degrees.
Crust: in a food processor put 2 cups of pecans, a teaspoon of cinnamon, a teaspoon of nutmeg and 2 Tablespoons of Surkin Gold “Brown Sugar” Sweetener or Truvia “Brown Sugar” sweetener. Pulse until the nuts are ground into a fine meal texture.
Press the nut mixture into the bottom of the spring form pan. (I used a piece of parchment placed on top of the mixture and a small pie roller to flatten the crust with a consistent thickness across the entire pan). Place the pan into the refrigerator.
Cake: allow the following ingredients to come to room temperature. Then mix well, until all ingredients are completely incorporated and smooth.
- 1 pound of cream cheese (16 ounces)
- 3 large eggs
- 16 ounces of sour cream
- 1 cup powdered Erythritol like Confectioners Swerve
- 1 teaspoon lemon juice or zest of 1 lemon
- 1. Tablespoon vanilla extract
Pour the mixture into the prepared spring form pan. In the pre heated oven place a large roasting pan of water on the bottom rack, underneath the rack you will place the cake. Put your cake on the rack above the pan of water and close the oven. Bake for 45-50 minutes. Then turn the oven off. Allow the cake and the steaming pan of water to remain in the oven until the oven is cooled off, with the door shut. (About 20-30 minutes.) Remove the cake from the oven to put on a cooling rack. The middle should be very loose and jiggly. Allow the cake to continue to cool for about an hour. Then carefully cover the cake with a tea towel or foil (NOT removing the cake from the spring form pan) and place the cake into the refrigerator “to set” for 24 hours prior to cutting.
Strawberry Sauce: use 2-3 cups of chopped strawberries and 1 cup of granulated sweetener such as Swerve Granulated allow the strawberries to “juice” for a few hours, stirring occassionally. Once you see that the strawberries have liquid around them in the bowl, put the entire mixture into a small sauce pan over low to medium heat. Stirring frequently allow the mixture to come to a simmer and thicken. Once the mixture has begun to thicken take it off the heat and allow it to cool. Refrigerate the mixture until it is a thick spoonable sauce.
I cut this cake into 12 servings , and when I added the ingredients into MyFitnessPal it came out to 230 calories, 20.6 grams of fat, 5 grams of net carbs, and 5 grams of protein.