Step 1

Gather all of the ingredients you will be using to make this keto friendly cheesecake.

Step 2

First, make the base; In a mixing bowl, combine coconut flour, melted butter, erythrtiol, and vanilla.

Step 3

Then, stir this mixture until coarse crumbs form.

Step 4

Get your springform and make sure you brush the sides of the springform with melted butter for easy removal. Then, transfer the mixture into a 9-inch springform, lined with baking paper (bottom only).

Step 5

Smooth the base out making sure it it even. Then place the base in a fridge while you work on the filling.

Step 6

To make the keto cheesecake filling, first reserve a few strawberries, and place these on a side for later use. Next, place the remaining strawberries, erythritol, and vanilla in a food processor.

Step 7

Process until you have a smooth puree that looks like this ans place to the side.

Step 8

Next, you will clean the processor, and process cream cheese, sour cream, heavy cream, and lemon juice until it firms up.

Step 9

Next, blend all the filling ingredients at once in a food blender to make sure everything is mixed well. The key is to have a thick mixture.

Step 10

Then, you will take the base out of the refrigerator and spread half of the mixture over the base.

Step 11

Top with reserved chopped strawberries and pour over the remaining mixture.

Step 12

Lastly, refrigerate the cheesecake,  ideally overnight, but, if you do not have that much time, for at least 5 hours.