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Creamy Keto Strawberry Cheesecake Bars

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These creamy keto strawberry cheesecake bars feature a buttery almond flour crust, smooth cheesecake filling, and fresh strawberry topping, perfect for a low-carb indulgence.

Ingredients

Scale
  • 1 1/2 cups almond flour
  • 1/4 cup powdered erythritol or preferred keto sweetener
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, melted (or coconut oil for dairy-free)
  • 1/2 teaspoon vanilla extract
  • 16 ounces (450g) cream cheese, softened (full-fat)
  • 2/3 cup powdered erythritol
  • 2 large eggs, room temperature
  • 1/3 cup sour cream
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, sliced
  • Optional: 1 tablespoon powdered erythritol for macerating strawberries

Instructions

  1. Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. In a medium bowl, mix almond flour, powdered erythritol, and salt. Pour in melted butter and vanilla extract. Stir until combined and the mixture holds together when pressed.
  3. Press the crust evenly into the bottom of the prepared pan. Optionally, toast the crust in the oven for 10 minutes for extra flavor.
  4. In a large mixing bowl, beat softened cream cheese and powdered erythritol with a hand or stand mixer until smooth and creamy.
  5. Add eggs one at a time, mixing well after each addition. Then mix in sour cream, lemon juice, and vanilla extract until fully incorporated.
  6. Pour the cheesecake filling over the crust and smooth the top with a spatula. Tap the pan gently to release air bubbles.
  7. Bake for 35-40 minutes, until edges are set but center still has a slight jiggle. Avoid overbaking to prevent cracking.
  8. Cool completely at room temperature, then refrigerate for at least 3 hours or overnight to firm up.
  9. Toss sliced strawberries with optional erythritol and let sit for 10 minutes to macerate. Drain excess liquid if needed.
  10. Top the chilled cheesecake with strawberries just before slicing. Use parchment paper to lift bars out and cut into 12 squares, wiping the knife between slices for clean cuts.

Notes

Soften cream cheese thoroughly before mixing to avoid lumps. Use powdered erythritol for smooth texture. Avoid overmixing after adding eggs to prevent cracks. Baking at 325°F helps keep bars creamy and pale. Chilling overnight is essential for firm texture and clean slicing. Optional toasting of crust adds nuttiness. Variations include swapping berries, dairy-free substitutions, nut-free crust options, and adding chocolate drizzle.

Nutrition

Keywords: keto, strawberry cheesecake bars, low-carb dessert, almond flour crust, keto dessert, sugar-free, gluten-free

Find it online: https://milaspoon.com/creamy-keto-strawberry-cheesecake-bars-recipe-easy-almond-flour-crust/