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Keto Strawberry Cream Cheese Tart
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4 from 1 vote

Strawberry Cream Cheese Tart Recipe

This keto strawberry cream cheese tart is a delicious low carb dessert everyone will love! It has a creamy cheesecake-y taste with the textures of a tart and only 3.6g net carbs per slice!
Prep Time5 mins
Cook Time1 hr
Chilling4 hrs
Total Time5 hrs 5 mins
Course: Dessert
Cuisine: American
Keyword: keto tart, low carb tart, strawberry cream cheese tart, strawberry tart
Protein: Cheese, Eggs
Diet: Keto
Prep: Baking
Servings: 8
Calories: 279kcal


For the Crust

  • ½ cup Almond Flour
  • 2 tablespoon Erythritol
  • 2 tablespoon Butter

For the Filling

  • 16 oz Cream Cheese full-fat
  • ½ cup Erythritol powdered
  • cup Sour Cream
  • 2 large Eggs
  • 2 tablespoon Almond Flour
  • 2 teaspoon Vanilla Extract
  • 1 teaspoon Lemon Zest
  • ¼ teaspoon Liquid Erythritol

For the Sauce

  • 1 cup Fresh Strawberries sliced
  • 3 tablespoon Water
  • ½ tablespoon Lemon Juice
  • 1 tablespoon Erythritol
  • ½ teaspoon Xanthan Gum


  • Preheat the oven to 325°F (165°C). Line an 8-inch springform pan with baking paper at the bottom and grease the sides with a slick of butter.
  • In a mixing bowl combine the almond flour with the Erythritol and melted butter to make a dough. Transfer into the prepared baking pan and press with your fingers to create a solid base. Refrigerate for 15-20 minutes to set.
  • In the meantime, with a blender or whisker, combine the cream cheese with the powdered Erythritol, sour cream, lemon zest, vanilla extract, and liquid Erythritol. Add the eggs one at a time, until fully incorporated into the mixture. Finally, fold in the almond flour.
  • Pour into the pan above the crust.
  • Bake for 45 minutes until the sides are golden but the center is still springy. Let it cool for 20 minutes in the oven with the oven door open.
  • Remove from the oven and let it cool down completely while you prepare the sauce.
  • In a saucepan combine the strawberries with the water, lemon juice and Erythritol. Bring to a gentle simmer. Add the xanthan gum and let it simmer for a few minutes until the sauce thickens.
  • Remove the saucepan from the heat and allow it to reach room temperature. Pour the sauce evenly over the cheesecake.
  • Slice and serve cold.


Net Carbs: 3.6g


Serving: 1slice | Calories: 279kcal | Carbohydrates: 4.2g | Protein: 6.5g | Fat: 26.7g | Saturated Fat: 15.9g | Cholesterol: 115mg | Sodium: 211mg | Potassium: 128mg | Fiber: 0.6g | Sugar: 1.3g | Calcium: 70mg | Iron: 1mg | Net Carbs: 3.6g