This Keto Strawberry Cheesecake is pure perfection! This rich, decadent dessert is so good you'll forget it is low carb and gluten-free. With just 5 grams of net carbs per serving, you can finally have your cake and eat it to.
Place the oven rack in the middle of the oven and preheat oven to 325 degrees F.
Combine the dry ingredients for the crust in a mixing bowl. Mix together with a spatula. Add melted butter and stir until a dough forms.
Grease the small springform pan (about 8 inch diameter) even if it is nonstick. This will help the cheesecake remove cleanly. Also, it is helpful to cut a round piece of parchment paper to fit the bottom of the pan to ensure that the crust doesn't stick to the bottom.
Press the dough evenly along the bottom (and up the sides if there is enough dough) of the pan. Set aside.
In a large bowl, add the room temperature cream cheese and whip until smooth using a handheld mixer.
Add the sweetener to the bowl with the cream cheese. Beat until smooth.
Add the eggs, vanilla and sour cream. Continue to beat until everything is well incorporated, there are no lumps and the mixture is smooth.
Using a rubber spatula, pour the cheesecake filling into the pan with the crust. Spread evenly.
When baking cheesecake, it can be helpful to wrap the springform pan in foil and place it in a water bath. This is optional but generally produces better quality. To do this, fill a large deep pan with about 1 inch of hot water. When the cheesecake is in the bath the water level should be as high as the cheesecake. This bath will increase the humidity of the oven, promote even cooking and prevent cracking.
Bake cheese cake for about 45-55 minutes (we are at about 5000 ft above sea level and 50 minutes was about perfect). The center should still be a little jiggly (it will continue to cook over the next 30 minutes) but the top should start to lightly turn golden brown around the edges and no longer looked glazed.
Do not remove cheese cake. Turn off the oven, leave the cheesecake on the rack and crack the oven door. Allow it to sit like this for another 30 minutes.
After 30 minutes, take cheesecake out of the oven and let sit uncovered on the counter for another hour. Then loosely wrap the cheesecake with plastic wrap and place in the fridge to set for 8 hours.
Remove from the fridge. Top with strawberry sauce and sliced strawberries (if using) and enjoy!
While cheesecake is cooking, heat a pot with the strawberries over medium heat. Add the lemon juice and sweetener and stir. Allow to reduce down stirring frequently to prevent sticking to the bottom. While stirring, break apart the strawberries with a wooden spatula.
Slowly sprinkle in the xanthan gum while stirring. Avoid pouring it in to prevent it from clumping.
Continue to cook strawberry mixture for about 15 minutes or until strawberries break down, the liquid reduces and the sauce thickens. Taste the sauce and decide if you want to add anymore sweetener at this time.
Remove from heat and allow to cool. Stored in a covered in the fridge until cheesecake is ready.