The Keto Strawberry Cheesecake Bars are a delightful treat, featuring a rich and creamy texture with an authentic strawberry flavor.
The crust is made with dairy and strawberries, creating a silky, grain-free dessert that’s absolutely delicious.
Plus, the recipe is incredibly easy to make, offering a perfect chocolatey twist for keto enthusiasts.
Ingredients:
For the Crust:
- 1 1/2 cups almond flour
- 1/4 cup granulated erythritol or your favorite keto-friendly sweetener
- 1/4 cup melted butter
- 1/4 teaspoon vanilla extract
For the Cheesecake Filling:
- 16 oz (2 packages) cream cheese, softened
- 1/2 cup granulated erythritol or your preferred keto-friendly sweetener
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup heavy cream
For the Strawberry Topping:
- 1 cup fresh strawberries, chopped
- 2 tablespoons granulated erythritol or your favorite keto-friendly sweetener
- 1 tablespoon lemon juice
Instructions:
1. Prepare the Crust:
Preheat your oven to 350°F (175°C).
In a medium bowl, combine almond flour, erythritol, melted butter, and vanilla extract, mixing until well combined and crumbly.
Press the mixture evenly into the bottom of an 8×8-inch baking dish lined with parchment paper.
Bake for 10 minutes or until lightly golden. Remove from the oven and let it cool while you prepare the filling.
2. Prepare the Cheesecake Filling:
In a large bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy. Add erythritol and beat until well incorporated.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. Blend in the sour cream and heavy cream until the mixture is smooth and creamy.
Pour the cheesecake filling over the pre-baked crust, spreading it evenly.
3. Bake:
Bake in the preheated oven for 25-30 minutes, or until the center is set and the edges are lightly golden. The center should slightly jiggle but not be liquid.
Turn off the oven and crack the door slightly, allowing the cheesecake bars to cool in the oven for 1 hour.
Afterward, refrigerate the cheesecake bars for at least 2 hours, or until completely chilled and set.
4. Prepare the Strawberry Topping:
In a small saucepan, combine chopped strawberries, erythritol, and lemon juice.
Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens, about 5-7 minutes.
Let the strawberry topping cool to room temperature before spreading it over the chilled cheesecake bars.
5. Serve:
Once the strawberry topping is cooled and the cheesecake bars are fully set, spread the topping evenly over the cheesecake.
Cut into bars and serve chilled. Enjoy these Keto Strawberry Cheesecake Bars, a delicious low-carb treat that satisfies your sweet tooth while keeping you on track with your keto lifestyle!
