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5 from 1 vote

Low Carb Keto Sugar-Free Cheesecake with Strawberries

This low carb cheesecake is sweetened with Splenda and has a lovely citrus flavor from the zest of a whole lemon and a whole orange. I drizzled it with some melted sugar free strawberry jam, for a little added sweetness.
Course Dessert
Cuisine American
Diet Gluten Free, Vegetarian
Prep Time 10 minutes
Cook Time 1 hour
Inactive Time 8 hours
Total Time 9 hours 10 minutes
Servings 8 servings
Calories 218kcal

Ingredients

Garnish

Instructions

  • Preheat the oven to 350°F. Spray a 6" round cake pan with non-stick cooking spray. Set aside.
  • Using an electric mixer, beat the cream cheese well on medium speed until it's absolutely smooth. Slowly beat in the sweetener. Add the eggs one at a time and beat well after each addition. Add the remaining ingredients, scrape down the bowl, and stir to combine.
  • Pour the cheesecake into the prepared pan and smooth the top. Bake for 10 minutes. Turn the heat down to 275°F and bake for 1 hour, or until the edges are lightly brown. Turn off the oven.
  • Run a knife around the edges of the pan and return the pan to the oven to cool slowly. Don't worry if the center of the cheesecake looks a little wiggly; it will firm up in the oven.
  • Cover the cooled cheesecake with plastic wrap and refrigerate overnight, or up to 3 days. To serve, run a knife around edges again and remove cake from the pan.
  • Garnish with strawberries and melted jam. To melt, place strawberry jam in a microwave safe bowl. Microwave on high for 20-30 seconds or until drizzling consistency.

Notes

Top with some sugar-free or low-carb Cool Whip! Or some zero sugar whipped cream

Nutrition

Calories: 218kcal | Carbohydrates: 3g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 106mg | Sodium: 198mg | Potassium: 93mg | Sugar: 2g | Vitamin A: 848IU | Calcium: 62mg | Iron: 1mg