Gabes Keto Strawberry Cheesecake

About This Recipe


Some of us at home decided to start a Keto diet during the lockdown. This is a high fat, low carb low sugar diet. Some of us have been missing real life desserts so we experimented and ended up with this super yummy cheesecake! Plot twist, its healthy, so don’t feel guilty eating it for brekkie, *wink, wink* 


Recipe Details

  • Makes 12 slices

  • Preparation: 60 mins

  • Cook time: 50 mins

  • Setting time: 8 Hours



For The Base
  • 1 cup of Almond flour 

  • 1/4 cup of Coconut flour 

  • 1/4 cup of Desiccated coconut 

  • 4 tsp cinnamon 

  • 1 tsp Stevia powder 

  • 7 Tbsp Melted butter 

For The Syrup
  • 10 strawberries cut into quarters 

  • 1 1/2 tsp Stevia 

  • 1 Tbsp water


For The Filling
  • 3 packets of Philadelphia cream cheese 

  • 2 tsp stevia 

  • 2 tbsp vanilla extract 

  • 2 eggs 

  • 3 tbsp Sour cream 




  • Pre-heat oven to 180 degrees celsius.  Adjust the rack to the middle of the oven. 

For the base:
  • Combine all the dry ingredients in a bowl and mix well. Pour the melted butter into the mix. Stir. 

  • In a springform pan, put your base mix in, pat down to desired thickness. 

  • Put the base in the fridge and leave this to set until you’ve finished the syrup and filling. 

For the Syrup: 
  • Cut the berries into quarters. Put that into a small pot. Add water, add stevia heat on a low to medium heat. 

  • Mash the strawberries with a masher. 

  • Stir on a low heat till it looks syrupy and set aside to cool 

For the Cream Filling


  • In a large mixing bowl, beat the cream cheese with some elbow grease and an eggbeater or with an electric one if you can. Continue to do so until light and fluffy.  

  • Add the stevia and mix

  • Add in the eggs one at a time and beat until its light and fluffy, add in the vanilla and room temperature sour cream and mix till it’s just about combined

  • Add in the cooled syrup and lightly stir into swirly patterns for aesthetic and flavour

Putting it Together

  • Pour the cheesecake mixture onto the refrigerated base and smooth out the top, Bake in oven. Check after 40 mins, the top should no longer be glossy, and the centre should still jiggle at the touch 

  • Turn off the oven and crack the door.  Let the cheesecake sit in the oven for 15 minutes 

  • Cover it loosely with plastic wrap and refrigerate for at least 8 hours.  

  • Remove the springform pan sides, decorate the top with strawberries and whipped cream, and serve.

Delicious keto strawberry cheesecake - worth the effort