If you love cheesecake but want something lighter, faster, and low in carbs, these Keto Strawberry Cheesecake Cups are a perfect fit. They’re rich, creamy, and layered with a bright strawberry topping that tastes like summer. No baking, no fuss, and no complicated steps.
Just simple ingredients and a few minutes of prep. These are great for make-ahead desserts, weeknight treats, or sharing with friends who won’t even know they’re keto-friendly.
Keto Strawberry Cheesecake Cups - Creamy, Fresh, and Low-Carb
Ingredients
- Almond flour crust 1 cup almond flour
- 2 tablespoons powdered erythritol or allulose
- 3 tablespoons melted unsalted butter
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Cheesecake filling 8 ounces cream cheese, softened
- 1/2 cup heavy whipping cream
- 1/3 cup powdered erythritol or allulose (adjust to taste)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice (optional, for brightness)
- Pinch of salt
- Strawberry topping 1 cup fresh strawberries, diced
- 1–2 tablespoons powdered erythritol or allulose (to taste)
- 1 teaspoon lemon juice
- 1/4 teaspoon xanthan gum (optional, for thickening)
- Extras Silicone muffin cups or small ramekins
- Electric hand mixer
- Spatula and mixing bowls
Instructions
- Prep the containers. Set out 8 silicone muffin cups or small ramekins. If using paper liners, double them so the crust stays firm.
- Make the crust. In a bowl, combine almond flour, sweetener, melted butter, vanilla, and a pinch of salt. Stir until it looks like damp sand and starts clumping.
- Press the crust. Divide the mixture evenly among the cups. Press firmly with the back of a spoon to make a compact base. Chill for 10 minutes to set.
- Whip the cream. In a clean bowl, beat the heavy cream to soft peaks. Set aside.
- Blend the filling. In another bowl, beat softened cream cheese, sweetener, vanilla, lemon juice, and a pinch of salt until smooth and fluffy, about 1–2 minutes. No lumps.
- Fold in the cream. Gently fold the whipped cream into the cream cheese mixture until just combined. Don’t overmix—keep it airy.
- Fill the cups. Spoon or pipe the filling over the chilled crusts, leaving a little room for the topping. Smooth the tops with a spoon.
- Make the strawberry topping. In a small bowl, toss diced strawberries with sweetener and lemon juice. If you want a thicker, jam-like finish, sprinkle in a tiny pinch of xanthan gum and stir well.
- Top the cups. Spoon strawberries over the cheesecake layer. For a cleaner look, let the berries sit 5 minutes so their juices thicken slightly.
- Chill to set. Refrigerate for at least 1–2 hours before serving. For firmer cups, chill 4 hours.
- Serve. Garnish with a small mint leaf or an extra strawberry slice if you like. Enjoy cold.
What Makes This Special
These cheesecake cups deliver the flavor of classic cheesecake without the sugar crash. They’re portioned for easy serving and built on a nutty, buttery crust that stays crisp.
The creamy filling blends quickly with an electric mixer, and the strawberry topping adds a fresh, jammy finish without extra carbs. Best of all, they set in the fridge—no oven required—so you can make them anytime.
What You’ll Need
- Almond flour crust
- 1 cup almond flour
- 2 tablespoons powdered erythritol or allulose
- 3 tablespoons melted unsalted butter
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Cheesecake filling
- 8 ounces cream cheese, softened
- 1/2 cup heavy whipping cream
- 1/3 cup powdered erythritol or allulose (adjust to taste)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice (optional, for brightness)
- Pinch of salt
- Strawberry topping
- 1 cup fresh strawberries, diced
- 1–2 tablespoons powdered erythritol or allulose (to taste)
- 1 teaspoon lemon juice
- 1/4 teaspoon xanthan gum (optional, for thickening)
- Extras
- Silicone muffin cups or small ramekins
- Electric hand mixer
- Spatula and mixing bowls
Step-by-Step Instructions
- Prep the containers. Set out 8 silicone muffin cups or small ramekins. If using paper liners, double them so the crust stays firm.
- Make the crust. In a bowl, combine almond flour, sweetener, melted butter, vanilla, and a pinch of salt.
Stir until it looks like damp sand and starts clumping.
- Press the crust. Divide the mixture evenly among the cups. Press firmly with the back of a spoon to make a compact base. Chill for 10 minutes to set.
- Whip the cream. In a clean bowl, beat the heavy cream to soft peaks. Set aside.
- Blend the filling. In another bowl, beat softened cream cheese, sweetener, vanilla, lemon juice, and a pinch of salt until smooth and fluffy, about 1–2 minutes.
No lumps.
- Fold in the cream. Gently fold the whipped cream into the cream cheese mixture until just combined. Don’t overmix—keep it airy.
- Fill the cups. Spoon or pipe the filling over the chilled crusts, leaving a little room for the topping. Smooth the tops with a spoon.
- Make the strawberry topping. In a small bowl, toss diced strawberries with sweetener and lemon juice.
If you want a thicker, jam-like finish, sprinkle in a tiny pinch of xanthan gum and stir well.
- Top the cups. Spoon strawberries over the cheesecake layer. For a cleaner look, let the berries sit 5 minutes so their juices thicken slightly.
- Chill to set. Refrigerate for at least 1–2 hours before serving. For firmer cups, chill 4 hours.
- Serve. Garnish with a small mint leaf or an extra strawberry slice if you like.
Enjoy cold.
Storage Instructions
- Refrigerator: Store covered for up to 4 days. Keep them in an airtight container to protect the crust from softening.
- Freezer: Freeze without the fresh strawberry topping for up to 1 month. Thaw overnight in the fridge, then add berries before serving.
- Make-ahead tip: Mix and chill the crust and filling separately up to 24 hours in advance.
Assemble the day you plan to eat them.
Health Benefits
- Low in carbs: Using almond flour and keto-friendly sweeteners helps keep net carbs low while still satisfying a dessert craving.
- Higher in healthy fats: Almond flour and cream cheese offer fats that help with satiety and steady energy on a keto lifestyle.
- Protein support: Cream cheese adds a bit of protein to help balance the macronutrients in each cup.
- Strawberry antioxidants: Strawberries bring vitamin C, fiber, and antioxidants with a relatively low sugar load compared to other fruits.
Common Mistakes to Avoid
- Using granulated sweetener in the filling: It can feel gritty. Choose powdered for a smooth texture.
- Skipping the chill time: The filling needs time to firm up. Rushing this step leads to soft, messy layers.
- Overmixing the filling: Beating after adding whipped cream can deflate it.
Fold gently to keep it fluffy.
- Watery strawberries: Very ripe berries can release extra juice. Add a pinch of xanthan gum or pat the berries dry before topping.
- Salty crust: A full pinch is enough. Almond flour already has a nutty depth; too much salt overpowers the dessert.
Recipe Variations
- Chocolate drizzle: Melt 85% dark chocolate or sugar-free chocolate chips with a touch of coconut oil.
Drizzle over the set cups.
- Lemon cheesecake cups: Add 1–2 teaspoons lemon zest to the filling and top with a few raspberries instead of strawberries.
- Berry mix: Use a mix of diced strawberries, blueberries, and blackberries. Keep the total fruit amount the same.
- Coconut crust: Swap 1/4 cup of almond flour for unsweetened shredded coconut for a toasty, tropical note.
- Vanilla bean: Use vanilla bean paste instead of extract for a more pronounced vanilla flavor and pretty specks.
- Dairy-free: Replace cream cheese with a dairy-free almond or coconut-based cream cheese and heavy cream with coconut cream. Sweeten to taste.
FAQ
Can I use frozen strawberries?
Yes, but thaw and drain them first.
Chop finely and sweeten to taste. If they’re very juicy, stir in a small pinch of xanthan gum to thicken the topping so it doesn’t run.
What sweetener works best?
Powdered erythritol or allulose works well. Allulose tastes closer to sugar and doesn’t crystallize as much, while erythritol stays a bit crisper in the crust.
Avoid liquid stevia alone in the filling—it can be bitter.
How do I make the filling extra fluffy?
Whip the cream to soft peaks and fold it gently into fully softened, well-beaten cream cheese. Cold cream cheese forms lumps, so make sure it’s room temp before mixing.
Can I skip the crust?
Absolutely. Spoon the filling into small glasses and top with strawberries for crustless cheesecake parfaits.
It’s even faster and cuts calories slightly.
Why is my crust crumbly?
It may need a touch more butter, or it wasn’t pressed firmly enough. Add 1 teaspoon melted butter at a time and mix until it holds when squeezed, then chill before adding the filling.
How many carbs are in each cup?
It varies by sweetener and portion size, but most versions land around 3–5 net carbs per cup. For accuracy, input your exact ingredients into a nutrition calculator.
Can I use coconut flour instead of almond flour?
Not directly.
Coconut flour absorbs much more moisture and will be too dry. If you must, replace only part of the almond flour with coconut and add more butter to bind.
How long do they need to chill?
At least 1–2 hours is fine for a soft set. For the cleanest layers and firm texture, 4 hours is best.
Overnight is great if you’re prepping ahead.
What if I don’t have xanthan gum?
No problem. Simply use less juicy berries, or let the diced strawberries sit and then spoon off excess liquid before topping. The cups will still taste great.
Can I make a big pan instead of cups?
Yes.
Press the crust into an 8×8-inch pan, spread the filling, and chill. Add the strawberry topping before serving and slice into squares.
In Conclusion
These Keto Strawberry Cheesecake Cups deliver rich cheesecake flavor with a bright strawberry finish and none of the oven time. They’re easy to customize, simple to store, and friendly for anyone watching carbs.
Whether you’re planning a dinner party or treating yourself, this recipe checks all the boxes: quick, creamy, and satisfying. Keep a batch in the fridge, and dessert is always within reach.