Keto Strawberry and Lemon Cheesecake with pecan crust

Quick, light and no baking!



  • 3 oz butter or 3/4 stick (5 tblspns)
  • 3 tblspn keto sugar
  • 1 cup pecan flour (ground pecans if you don’t have)
  • 1/2 cup almond flour
  • 1/4 cup ground flaxseed

Cheesecake filling

  • 16 oz cream cheese (2 boxes)
  • 1 cup sour cream
  • 2 packets sugar free strawberry or raspberry jelly
  • 1/2 cup cold water
  • 2/3 cup boiling water
  • 1/2 lemon juice
  • Fresh berries to garnish


  1. Spray cheesecake pan to prevent sticking
  2. Melt butter and stir in sugar until dissolved
  3. Add nut flours, flaxseed and stir until crumbled and well mixed
  4. Press crumbs into pan to make a crust
  5. Dissolve jelly into cold water, add boiling water and leave to cool while you make the rest of the filing
  6. Beat cream cheese until fluffy
  7. Add sour cream and beat well
  8. Add slightly cooled jelly liquid
  9. Beat well
  10. Add juice of 1/2 a lemon
  11. At this point, if you want, add extra stevia or keto sugar – this is quite a tart cheesecake!
  12. You could also add finely chopped strawberries to the mix or onto the crust before adding the cheesecake mix
  13. Pour filling into springform cheesecake pan
  14. Decorate with cut strawberries and blueberries
  15. Chill for 4 to 6 hours but the best is overnight
  16. Cut with a knife dipped into boiling water and then dried off to get a clean cut
  17. Serve with berries and freshly whipped cream!

Let’s go!