Print

Keto Strawberry Cheesecake Bars Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 85 reviews

These Keto Strawberry Cheesecake Bars are a creamy, low-carb, and sugar-free dessert option perfect for those following a ketogenic lifestyle. Featuring a buttery almond flour crust and a luscious cream cheese filling sweetened with erythritol, they are topped with fresh strawberries for a refreshing finish. Easy to make and ideal for satisfying your sweet tooth without the sugar spike.

Ingredients

Crust

  • 1 ½ cups almond flour
  • ¼ cup melted butter
  • 3 tablespoons erythritol

Filling

  • 16 oz cream cheese, softened
  • 1 cup heavy cream
  • ½ cup erythritol
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries, hulled and sliced (plus more for topping)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the crust and filling properly.
  2. Prepare Crust: In a mixing bowl, combine the almond flour, melted butter, and 3 tablespoons of erythritol. Mix thoroughly until the mixture becomes crumbly. Press the crumb mixture firmly and evenly into the bottom of a prepared baking dish to create the crust base.
  3. Bake Crust: Bake the crust in the preheated oven for 10 minutes until golden and set. Remove from oven and allow it to cool completely before adding the filling to prevent melting.
  4. Make Filling: In a clean mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the remaining erythritol, heavy cream, and vanilla extract, mixing continuously until the filling becomes fully blended and creamy.
  5. Assemble and Bake: Pour the cream cheese filling over the cooled crust, spreading it evenly. Return the baking dish to the oven and bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
  6. Cool and Chill: Remove the cheesecake bars from the oven and let them cool at room temperature for about 30 minutes. Then refrigerate for at least 4 hours to allow the bars to firm up and flavors to meld.
  7. Serve: Before serving, top the cheesecake bars with additional fresh sliced strawberries for a bright, fruity finish. Cut into bars and enjoy your creamy, keto-friendly dessert!

Notes

  • You can substitute erythritol with other keto-friendly sweeteners like monk fruit or stevia, adjusting sweetness to taste.
  • Ensure the cream cheese is softened to avoid lumps in the filling.
  • Use fresh strawberries for the best flavor and texture; frozen strawberries are not recommended for topping.
  • For a firmer crust, you can chill the crust before baking.
  • Store leftovers covered in the refrigerator for up to 5 days.

Find it online: https://mealoria.com/keto-strawberry-cheesecake-bars-recipe/