Keto Strawberry Cheesecake Bars
These keto strawberry cheesecake bars are rich, creamy, and perfectly sweet without the sugar. A low-carb dessert that satisfies every time.
Equipment
- 8x8 baking pan
- mixing bowls
- hand mixer or stand mixer
- saucepan
- toothpick or skewer
- rubber spatula
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup erythritol
- 1/3 cup melted unsalted butter
- 16 oz full-fat cream cheese (room temp)
- 1/4 cup sour cream
- 1/3 cup erythritol
- 2 eggs
- 1 tsp vanilla extract
- 1 cup chopped strawberries
- 1 tbsp lemon juice
- 2 tbsp erythritol
Instructions
- Preheat oven to 325°F.
- Mix almond flour, melted butter, and erythritol. Press into 8x8 pan and bake 10 minutes.
- Beat cream cheese until smooth. Add sour cream, erythritol, eggs, and vanilla extract. Blend well.
- Pour filling over the pre-baked crust and smooth the top.
- In a small pan, cook strawberries, lemon juice, and erythritol until thick and jammy.
- Dollop strawberry mixture on top of cheesecake layer and swirl with a toothpick.
- Bake for 30–35 minutes or until edges are set and center is slightly jiggly.
- Cool to room temperature, then chill in the fridge at least 3 hours before slicing.
Notes
Chilling is key—don’t skip it. Use fresh strawberries for best texture. Bars freeze well for up to 1 month.
Nutrition
Calories: 220kcalCarbohydrates: 4gProtein: 5gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 65mgSodium: 135mgPotassium: 120mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 3mgCalcium: 60mgIron: 1mg