Growing up, I absolutely hated cheese. Even when my family would order pizza, I’d pull the cheese off of it. Everyone would just shake their heads as I sat eating only the bread, sauce, and pepperoni. Who eats pizza without cheese? Me, apparently! I know, I was a weird kid (and I guess I’m still a bit of an oddball)! My 10-year-old self would definitely not believe that I was sharing a recipe for a keto strawberry cheesecake!
This was a game-changer for us, as we like to have cheesecake on special occasions. There aren’t too many things I miss from my carb-eating days, mostly because I allow myself to splurge from time-to-time. It’s all about moderation! Sometimes, though, I need chips or fries or a good dessert. This recipe definitely helps!
How I Came to Love Cheesecake
Considering how I felt as a kid, it shouldn’t be surprising that I was reluctant to try anything with the word “cheese” in it. For years, people would be raving about cheesecake and I’d just scrunch up my face. When I finally tried it (I agreed to nibble a tiny piece), I was too surprised by the texture to really pay attention to the flavor.
For a while, though, my taste buds kept trying to figure out what they’d experienced. Finally, years later I decided to try cheesecake again. By then, I’d become a huge fan of cheese (amazing how much we can change over our lifespan!) and was ready to have it in a dessert.
That first slice of cheesecake led to many, many more over the years. Whenever I want something truly decadent or indulgent, it’s one of the first things I crave. Unfortunately, the traditional recipes are filled with sugar and wheat. When I adopted the keto diet for anxiety and weight loss, I learned how to make these delicious keto mini strawberry cheesecakes!
Keto Strawberry Cheesecake
When I competed in the Orangetheory Transformation Challenge (and won!), I was fully committed. When Valentine’s Day rolled around, I didn’t want to blow it. Rather than give myself a “free pass” for the special occasion, I stayed true to my new way of eating and living. We made some super easy chocolate covered strawberries. Then, we discovered this amazing keto mini strawberry cheesecake recipe!
Honestly, traditional cheesecake can get a little overwhelming for me. The richness of the actual cheesecake combined with sugary toppings has always made me feel queasy. When we experimented with this low carb cheesecake recipe, I was completely shocked. It had all of the elements that I love without all of the sugar. For the first time, I was actually able to enjoy the dessert without feeling gross afterward. Yay!
While I was inspired by the one I saw on Tastaholics, I chose to use Lakanto classic monk fruit as my sweetener. It’s my favorite because it doesn’t have an aftertaste. It really just tastes like sugar to me. Experiment with different brands and see what works for you! Try it this easy dessert recipe for keto strawberry cheesecake is great — whether it’s for Valentine’s Day or just to treat yourself!
- 1/2 cup almond meal
- 2 tbsp butter
- 8 oz. cream cheese
- 1 egg large
- 1/2 tsp vanilla extract
- 1/2 tsp lemon juice
- 1 pinch salt
- 1/4 cup sugar-free sweetener (use your favourite!)
Preheat the oven to 350°F. Set cream cheese out so that it can reach room temperature.
To make the crust, melt butter and mix with your almond meal until it resembles dough.
Press the dough into the bottom of a muffin tin one teaspoon at a time. For easy removal, use cupcake liners! Bake crusts for about 5 minutes until slightly brown and crispy.
Beat cream cheese with an electric hand mixer or standing mixer until creamy. Add vanilla extract, lemon, an egg, and sugar substitute. Beat until well combined.
Fill the crust-bottomed muffin tin cups almost to the top. Note: While these are baking, they will rise but will flatten as they cool.
Bake at 350°F for about 15 minutes. Your mini cheesecakes are ready when they are slightly jiggly. It’s best to let these cool in the fridge for 24 hours but if you want them right away, put them in the freezer for an hour.
To scoop them out cleanly, slide a knife around the edges and then use a fork to lift them up. Top with sliced strawberries, if desired.