Keto Strawberry Cheesecake Bars
These Keto Strawberry Cheesecake Bars are creamy, low-carb, and sugar-free, with just 3g net carbs per serving. The almond flour crust and fresh strawberries make this dessert irresistible.
Ingredients
- For the Crust:
- 1 ½ cups Almond flour fine ground
- ¼ cup Butter melted, unsalted
- 3 tablespoons Erythritol can substitute with stevia blend
- For the Filling:
- 16 oz Cream cheese (softened to room temperature) 450 g
- 1 cup Heavy cream 35% fat content
- ½ cup Erythritol powdered
- 1 teaspoon Vanilla extract pure, not imitation
- 1 cup Fresh strawberries hull and slice thinly
- Extra strawberries for topping
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal. In a medium bowl, combine almond flour, melted butter, and 3 tablespoons of erythritol. Mix until the texture resembles wet sand. Press the mixture firmly and evenly into the bottom of your prepared pan. Bake for 10-12 minutes until lightly golden. Let cool completely.
- Make the Filling: While the crust cools, beat softened cream cheese with ½ cup erythritol using an electric mixer for 2-3 minutes until smooth and fluffy. Gradually add the heavy cream and vanilla extract, continuing to beat until light and airy. Gently fold in the sliced strawberries.
- Assemble the Bars: Pour the cheesecake mixture over the cooled crust, spreading evenly with an offset spatula. Arrange additional strawberry slices on top in an attractive pattern.
- Chill: Cover with plastic wrap and refrigerate for at least 4 hours, though overnight is ideal for the best flavor and texture.
Notes
Why the carb numbers do not subtract cleanly. The total carbohydrate above includes the sugar-free sweetener, because that is how it is declared on the packet. Erythritol and allulose pass through without being metabolized, so they come back out again in the net carb figure — which is why total carbs minus fiber does not land on the net carbs shown.
Storage: Store in an airtight container in the refrigerator for up to one week. For longer storage, freeze for up to 3 months.
Sweetener Substitution: You can substitute erythritol with stevia, monk fruit, or xylitol, but you'll need to adjust the amount to match the sweetness level of each.
Dairy-Free Option: Replace the heavy cream with coconut cream and use a dairy-free cream cheese substitute.
Berry Variations: You can substitute the strawberries with raspberries, blackberries, or a mixed berry combination while keeping the recipe keto-friendly.