This delightful treat is quick to prepare and ideal for parties or gatherings. Each portion is conveniently served in a jar—grab-and-go style!
The recipe starts with a buttery almond crumb base, topped with a creamy two-minute cheesecake filling and a quick homemade sugar-free strawberry jam.
Ready in just 15 minutes, these cheesecake jars are sure to disappear even faster than they’re made!
Are Strawberries Keto-Friendly?
Yes, strawberries can be enjoyed in moderation on a keto diet. One cup contains approximately 11.7 grams of total carbs and 3 grams of dietary fiber, which equals 8.7 net carbs.
Depending on your daily carb goals, you may want to limit the portion, but small servings can easily fit into a keto plan.
Nut-Free Crumb Option
For those with nut allergies, the almond base can be swapped with sunflower or pumpkin seeds. These alternatives still provide a great texture and crunch while keeping the dessert nut-free.
How to Make Keto Cheesecake Jars
Strawberry Jam Layer:
- Combine strawberries, water, and (optional) sweetener in a non-stick pan.
- Simmer over medium-low heat, stirring frequently, for 3–5 minutes.
- Mash the berries with the back of a spatula.
- For a thicker jam, stir in a bit of ground chia seed.
- Let cool completely, or refrigerate to speed things up.
Crumb Base:
- Mix the base ingredients in a bowl.
- Use your fingers to press together into a crumbly texture.
Cheesecake Filling:
- In a bowl, mix cream cheese, low-carb sweetener, and vanilla with a hand whisk until smooth.
- In a separate bowl, whip heavy cream until just below stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture.
- Taste and adjust sweetness as needed.
- Divide the crumb mixture evenly among four jars (save a little to sprinkle on top).
- Spoon in the cheesecake filling.
- Add the strawberry jam layer.
- Top with the remaining crumbs and an optional fresh strawberry.
Sweetener Swaps
- The strawberry layer is naturally sweet, so sweetener is optional.
- You can skip sweetener in the almond base as well.
- For the cheesecake filling, feel free to use your preferred low-carb sweetener or none at all if you enjoy a more natural taste.
Sugar-Free Cheesecake in a Jar
A quick and indulgent low-carb dessert layered with almond crumble, fluffy cheesecake filling, and sweet strawberry compote—perfect for a romantic treat or everyday indulgence.
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 4 jars
Ingredients
Strawberry Layer
- 5.5 oz frozen strawberries
- 1 tsp water
- 1 tbsp Swerve Confectioners (optional)
- 1 tsp ground chia seeds (optional, for thickening)
Base
- 1/2 cup ground almonds
- 1 tbsp melted butter
- 1/2 tbsp Swerve Confectioners
- 1/4 tsp vanilla extract
Filling
- 1/2 cup full-fat cream cheese or mascarpone
- 1.5 tbsp Swerve Confectioners
- 1/2 tsp vanilla extract
- 1/2 cup heavy cream
Optional Topping
- 4 fresh strawberries
Instructions
Heat frozen strawberries with water and optional sweetener in a non-stick pan over medium-low heat, stirring until thickened, about 3 to 5 minutes. Mash the strawberries and cool completely. Optionally stir in ground chia seeds to thicken.
Mix ground almonds, melted butter, sweetener, and vanilla in a bowl until crumbly.
Whisk cream cheese, sweetener, and vanilla until smooth. In a separate bowl, whip heavy cream to just below stiff peaks. Fold whipped cream into the cream cheese mixture.
Spoon the almond base into jars, followed by the cheesecake filling, then the strawberry layer. Sprinkle remaining base on top and garnish with a fresh strawberry if desired.
Nutrition (Per Jar)
Calories: 317 kcal
Carbohydrates: 7g
Net Carbs: 5g
Protein: 5g
Fat: 30g
Fiber: 2g
Sugar: 3g
Cholesterol: 39mg
Sodium: 117mg
Vitamin C: 23mg
Calcium: 64mg
Iron: 1mg
