Keto Neapolitan Cheesecake

Growing up, neapolitan ice cream was always my favorite treat because you never had to pick just one flavor.

I wanted to bring that exact same fun idea into a rich dessert, so I created this keto neapolitan cheesecake.

It gives you three distinct layers of chocolate, vanilla, and strawberry on top of a simple cocoa crust.

Because it is completely sugar free and low carb, you can enjoy a real bakery-style dessert while staying on track with your daily goals.

It looks fancy when you slice into it, but the whole recipe is actually very easy to make at home.

Why I Love This Recipe

Three Desserts in One – You get rich chocolate, sweet vanilla, and bright strawberry together in every single low carb slice.

Showstopping Presentation – The neat, colorful layers look stunning on any party table and will truly impress your guests.

Intense Strawberry Flavor – Using freeze dried strawberry powder gives you pure berry taste without watering down the thick filling.

Ultra Creamy Texture – Full fat cream cheese and sour cream bake into a velvety custard that melts in your mouth.

Ingredients You’ll Need

For the Crust

• 1 1/4 cups Almond Flour
• 3 tbsp Unsweetened Cocoa Powder
• 1/4 cup Butter, Melted
• 3 tbsp Powdered Monk Fruit Allulose Blend
• 1/4 tsp Salt

For the Filling

• 24 oz Cream Cheese, Softened
• 3/4 cup Powdered Monk Fruit Allulose Blend
• 3 Large Eggs
• 1/2 cup Sour Cream
• 2 tsp Vanilla Extract
• 3 tbsp Unsweetened Cocoa Powder
• 2 tbsp Heavy Cream
• 1/2 cup Freeze Dried Strawberries
• 1/2 tsp Strawberry Extract

For the Topping

• 1 cup Heavy Cream, Cold
• 2 tbsp Powdered Monk Fruit Allulose Blend
• 1/4 cup Sugar Free Chocolate Chips, Melted
• 4 Fresh Strawberries, Sliced

How To Make

Step 1

Preheat the oven to 350F and line a 9 inch springform pan with parchment. Mix the almond flour, cocoa powder, melted butter, sweetener and salt, press into the pan and bake for 10 minutes. Cool and reduce the oven to 325F.

Step 2

Beat the cream cheese and sweetener for 2 minutes until smooth. Add the eggs one at a time on low speed, then mix in the sour cream and vanilla. Divide the batter evenly among three bowls.

Step 3

Whisk the cocoa powder and heavy cream into a paste and stir it into the first bowl for the chocolate layer. Grind the freeze dried strawberries to a powder and stir it with the strawberry extract into the second bowl. Leave the third bowl plain vanilla.

Step 4

Pour the chocolate batter over the crust and smooth it out. Spoon the vanilla batter gently on top in dollops and spread carefully, then repeat with the strawberry batter for a clean pink top layer.

Step 5

Bake for 50 to 55 minutes until the edges are set and the center jiggles slightly. Turn the oven off, crack the door and cool inside for 1 hour, then refrigerate for at least 6 hours.

Step 6

Whip the cold heavy cream with the sweetener to stiff peaks and pipe a ring around the edge of the chilled cheesecake.

Step 7

Drizzle with melted chocolate and finish with the sliced strawberries so every slice shows all three stripes.

Tips

Bring All Cold Ingredients to Room Temperature

Make sure your cream cheese, eggs, and sour cream sit on the counter for at least two hours before you start. Cold dairy creates stubborn little lumps that are almost impossible to blend smooth.

If your batter is lumpy, it becomes very hard to divide it evenly and your cheesecake layers will not bake with a silky texture.

Layer the Batter Gently With a Spoon

Pour the chocolate base directly over the crust, but never pour the next two layers straight from the bowl. The heavy batter will plunge straight into the bottom layer and muddy your distinct colors.

I’ve found that dropping small spoonfuls all over the surface works best. Gently spread each layer out to the edges with an offset spatula before adding the next one.

Grind the Strawberries to a Fine Powder

You’ll get the best results if you pulse the freeze dried strawberries in a blender until they turn into a fine dust. I recommend running the powder through a small mesh strainer to catch any hard seeds.

Whole pieces or coarse bits will absorb moisture from the batter and create gummy pockets instead of a smooth, bright pink layer.

More Recipes

• Keto Brookie Bars
• Keto Churro Cheesecake Bars
• Keto Cinnamon Roll Cheesecake Bars
• Keto Pecan Pie Cheesecake Cups
• Keto Strawberry Crunch Cheesecake

FAQ

Can I use fresh strawberries instead of freeze dried strawberries?

It is best to stick with freeze dried strawberries because fresh fruit adds too much moisture to the batter. That extra liquid can make the pink layer too soft and cause the layers to mix.

Freeze dried berries give you a bold berry flavor and pretty color without altering the creamy texture of your low carb cheesecake.