Sugar-Free Strawberry Cheesecake – Low-Carb, No-Bake, and Totally Craveable

This used to be my “kinda keto” dessert—until I actually tracked it and saw the net carbs. Yikes. Graham crackers? Full of sugar. Instant pudding? Maltodextrin minefield. Now I use a real-deal almond flour crust and whip up a fast, sugar-free cheesecake filling with zero funky thickeners. It’s creamy, satisfying, and totally keto-compliant.

💡 Why It’s Better Than Store-Bought

• Zero maltodextrin, no weird fillers—just real ingredients you’d actually use.
• Almond flour + cinnamon crust that doesn’t fall apart or taste like sawdust.
• Creamy filling sets beautifully in the fridge—no gelatin, no bake.

🧾 Smart Swaps and Why They Matter

• Almond flour crust – Low-carb and buttery without graham cracker guilt.
• Cream cheese + whipped cream combo – Keeps it rich but light, no pudding mix needed.
• Powdered erythritol or allulose – Smooth sweetness without spikes.
• Fresh strawberries (sliced thin) – Controlled portion, max flavor.

Ingredients That Kept It Keto (Yields 6 Servings)

Crust:

• 1 cup almond flour
• 3 tbsp butter, melted
• 1 tbsp powdered erythritol
• ½ tsp cinnamon
• Pinch nutmeg (optional)
• Pinch salt

Filling:

• 8 oz full-fat cream cheese, softened
• ¼ cup powdered erythritol (or allulose for smoother texture)
• ½ cup heavy whipping cream
• ½ tsp vanilla extract

Topping:

• 1 pint fresh strawberries, thinly sliced (about 1 cup total)

⚠️ What I Got Wrong

What Went Wrong	Why It Happens	How to Fix It
Crust stuck to dish	No parchment or too little butter	Grease pan or line with parchment
Filling too soft	Didn’t whip cream stiff enough	Whip cream separately and fold in
Strawberries slid off	Too thick or too wet slices	Slice thin and pat dry first

👩‍🍳 How to Make It (Step-by-Step)

1. Mix crust: Combine almond flour, melted butter, sweetener, cinnamon, nutmeg, and salt. Press into bottom of an 8-inch pie dish. Chill while prepping filling.
2. Make filling: In a bowl, beat cream cheese until smooth. In a separate bowl, whip cream to stiff peaks.
3. Add sweetener and vanilla to cream cheese, then gently fold in whipped cream until smooth and fluffy.
4. Spread half the filling into crust. Top with half the strawberries.
5. Repeat layers with remaining filling and berries.
6. Chill at least 1 hour before serving (or overnight for best texture).

🧠 Keto Cooking Tricks That Help

• I line the pie dish with a parchment circle for easy serving.
• Let the cream cheese soften completely—no lumps if it’s at room temp.
• Use powdered sweetener—granulated will make the texture gritty.

🧊 Meal Prep Notes That Matter

• Keeps in the fridge for up to 5 days.
• Not freezer-friendly—the cream filling can separate when thawed.
• Macros are stable chilled, but portion sizes matter—slice clean with a warm knife for even servings.

❓ Keto Cooking What-Ifs (Answered)

Can I use coconut flour in the crust?
Not a 1:1 swap. Coconut flour is too absorbent—your crust will turn to paste. Stick with almond flour.

Can I make it dairy-free?
You can try with coconut cream and dairy-free cream cheese, but texture may change. Definitely not beginner-level.

Can I sweeten with stevia?
Pure stevia won’t give the same structure or bulk. Use a blend if you try it.

📊 Full Nutrition Facts (Per Serving – 6 Servings)

Nutrient	Amount
Calories	265 kcal
Total Fat	25g
• Saturated Fat	12g
Total Carbs	6g
• Fiber	1.5g
• Sugar	2g (from strawberries)
Net Carbs	4.5g
Protein	5g
Sodium	115mg
Cholesterol	60mg
Calcium	~60mg
Iron	~0.8mg

Check out More Recipes:

• Sugar-Free Jello Cheesecake – No-Bake, Low-Carb, and Fluffy as Heck
• Sugar-Free Strawberry Jam – Low-Carb, Fruity, and Actually Spreadable
• Low Carb Keto Strawberry Ice Cream (Sugar-Free)