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Keto Strawberry Cheesecake Bars

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Delicious low-carb strawberry cheesecake bars with a crunchy almond flour crust, perfect for satisfying your sweet cravings without the guilt.

Ingredients

Scale
  • 1 ½ cups almond flour
  • ¼ cup melted butter
  • 16 oz cream cheese, softened
  • 1 cup heavy cream
  • ½ cup erythritol (or sugar substitute)
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries, hulled and sliced (plus more for topping)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine almond flour, melted butter, and 3 tablespoons of erythritol. Mix until crumbly.
  3. Press the almond flour mixture firmly into the bottom of a prepared baking dish.
  4. Bake the crust for 10 minutes until lightly golden. Allow it to cool.
  5. Beat the softened cream cheese until smooth.
  6. Add the remaining erythritol, heavy cream, and vanilla extract, mixing until creamy.
  7. Pour the filling over the cooled crust and spread evenly.
  8. Bake for 25-30 minutes, until edges are set with a slight jiggle in the center.
  9. Allow to cool at room temperature for 30 minutes.
  10. Refrigerate for at least 4 hours before serving.
  11. Top with fresh sliced strawberries before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to a week or freeze for up to 3 months.

Nutrition

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