Outrageous Low Carb Strawberry Cheesecake

low carb strawberry cheesecake

Yes. You can have your cheesecake and eat it too! Try this delicious strawberry cheesecake recipe that will have you wondering, "how is this low carb?"

Recipe by Dr. Davinah @drdavinahs on Instagram


Snickerdoodle Low Carb Cheesecake Crust

Sugar-free Vanilla Cheesecake

  • 8 oz cream cheese softened
  • 1/4 cup sour cream
  • 1 tbsp lemon juice
  • 1/4 cup Swerve sweetener
  • 1 large egg
  • 1 tsp vanilla extract

Keto Strawberry Topping

  • 1 cup Strawberries I used frozen
  • 2 tbsp Swerve granular
  • 1 tbsp lemon juice
  • 1/2 tsp xanthan gum


  1. Preheat the oven to 350 degrees
  2. Make the crust by mixing all of the crust ingredients in a food processor
  3. Line the muffin tins with mini, standard or jumbo silicone molds or use a nonstick spray.
  4. Divide the crust across the muffin tins and press it down with a spoon to form a solid base
  5. Bake for 3-5 minutes. You want the crust to be golden and slightly brown. Cooking the crust will prevent it from being soggy.
  6. Add all of the ingredients for the cheesecake to a stand mixer and blend until smooth
  7. Divide the cheesecake mixture among the muffin tins
  8. Add water to the bottom of a baking sheet - this is the water bath for the cheesecake
  9. Add the muffin pan to the water-lined baking sheet
  10. Bake for 15-20 minutes, or until the center of the cheesecake is almost set
  11. Add the strawberries, lemon juice, and sweetener to a saucepan. Cook on medium until the strawberries defrost.
  12. Add the Xanthan gum to the pan and continue to cook until a syrup forms. Xanthan gum serves as a thickener and cooks quickly so keep an eye on it. Remove the pan from the heat.
  13. Allow the cheesecakes and sauce to cool. You can top the cheesecakes with the strawberry sauce or wait until just before serving the dish.

For more recipes, visit: www.drdavinaheats.com

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