These Keto Strawberry Cheesecake Bars are creamy, bright, and just sweet enough. A buttery almond-flour crust meets a silky strawberry cheesecake layer that smells faintly of lemon and vanilla. They slice into rich, slightly tangy bars with a soft, melt-in-your-mouth texture — perfect for a low-carb dessert or an elegant snack.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 42 minutes (10–12 minutes for crust + 25–30 minutes for cheesecake)
- Total Time: 57 minutes
- Servings: 9 bars
- Difficulty Level: Easy
Nutrition Information
(approximate per serving)
- Calories per serving: 358 kcal
- Protein: 9 g
- Carbohydrates: 6.5 g
- Fat: 34 g
- Fiber: 2.1 g
- Sugar: 1.4 g
- Sodium: 205 mg
Why Make This Keto Strawberry Cheesecake Bars
These bars give you the classic cheesecake flavor without the carbs. They combine a nutty, crisp almond crust with a creamy strawberry-tinted filling that tastes fresh and bright. The texture is smooth and rich, with a subtle buttery aroma from the crust and a gentle strawberry finish. They’re quick to make, easy to slice, and freeze or refrigerate well — great for meal prep, parties, or a sugar-free treat any time.
How to Make Keto Strawberry Cheesecake Bars
This recipe breaks into four main stages: prepare the crust, mix the filling, bake, and chill. Follow the steps below for a reliable, creamy result every time.
Ingredients:
- 1 1/2 cups almond flour
- 1/3 cup melted butter
- 3 tablespoons erythritol (or sweetener of choice)
- 1/4 teaspoon salt
- 16 oz cream cheese, softened
- 1/2 cup erythritol (or sweetener of choice)
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup strawberries, pureed
- 1 tablespoon lemon juice
Directions:
Step 1: Preparation
Preheat the oven to 325°F (165°C). Grease a 9×9 inch baking dish or line it with parchment paper so the bars remove easily. Make sure the cream cheese is softened to room temperature so it mixes smooth.
Step 2: Mixing the Crust and Filling
In a bowl, stir together the almond flour, melted butter, 3 tablespoons erythritol, and salt until the mixture holds together when pressed. In a separate large bowl, beat the softened cream cheese with the remaining 1/2 cup erythritol and vanilla extract until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the pureed strawberries and lemon juice until the filling is an even pink color.
Step 3: Baking the Crust and Filling
Press the crust mixture firmly into the bottom of the prepared pan. Bake the crust for 10–12 minutes, or until slightly golden at the edges. Remove from the oven and pour the cheesecake mixture over the warm crust, spreading it evenly. Return to the oven and bake for 25–30 minutes, or until the center is mostly set — it should still have a slight wobble but not be liquid.
Step 4: Finishing and Chilling
Let the bars cool completely in the pan on a wire rack. Once cooled, cover and refrigerate for at least 2 hours (overnight is better) to let the cheesecake fully set and slice cleanly. Use a sharp knife warmed under hot water and dried for neat slices.
How to Serve Keto Strawberry Cheesecake Bars
Serve chilled for the best texture. Top bars with a small dollop of lightly sweetened whipped cream (use a keto-friendly sweetener), a fresh strawberry slice, or a sprinkle of toasted sliced almonds for crunch. These bars work well as a dessert after a rich meal, a sweet treat with tea, or packed for a picnic when kept cool.
How to Store Keto Strawberry Cheesecake Bars
- Refrigerator: Store in an airtight container for up to 5 days. Keep chilled; warm bars will be softer and harder to slice.
- Freezer: Wrap tightly in plastic wrap and place in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before serving.
- Tip: Freeze individual bars between parchment sheets for easy single-serve removal.
Expert Tips for Perfect Keto Strawberry Cheesecake Bars
- Soften cream cheese fully: Cold cream cheese makes lumps. Let it sit at room temperature for 30–60 minutes or microwave in 5–8 second bursts if short on time.
- Press crust firmly: Use the bottom of a measuring cup to compact the almond mixture for a sturdy, even base.
- Avoid overmixing eggs: Mix just until combined to keep the cheesecake creamy — overbeating can add air and cause cracks.
- Check doneness by feel: The center should have a slight jiggle; it will firm as it chills.
- Use low-moisture strawberries: Excess water from overripe berries can make the filling runny. If berries are very juicy, drain a little or simmer briefly to reduce moisture, then cool before adding.
- Sweetener swaps: Use monk fruit, stevia blends, or a powdered erythritol blend to avoid grainy texture. If using granular erythritol, dissolve with the cream cheese for a smoother fill.
Delicious Variations
- Blueberry Lemon: Swap strawberries for 1 cup blueberry puree and add 1 teaspoon lemon zest.
- Swirled Raspberry: Use half the filling mixed with raspberry puree and swirl into the top before baking.
- Coconut Almond Crust: Replace 1/2 cup almond flour with 1/4 cup unsweetened shredded coconut for extra texture.
- Chocolate Marble: Stir 1–2 tablespoons cocoa powder into half the filling and swirl for a chocolate-strawberry marble.
- Nut-Free Option: Use sunflower seed flour in place of almond flour (toast seeds first to reduce bitterness).
Frequently Asked Questions
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them well, then puree. If they are very juicy, simmer briefly to reduce excess water, cool, and then add to the filling to avoid a runny center.
Q: My crust is crumbly — how do I fix it?
A: Make sure you used enough melted butter and pressed the crust firmly into the pan. If it’s too dry next time, add another 1–2 teaspoons of melted butter or a tablespoon of cream to help bind.
Q: Why did my cheesecake crack on top?
A: Cracks come from overbaking or cooling too quickly. Bake until mostly set with a slight jiggle, and cool gradually at room temperature before refrigerating. Avoid overmixing which introduces air.
Q: Can I make this dairy-free?
A: It’s challenging because cream cheese gives structure. You can try a dairy-free cream cheese alternative, but texture and taste may differ. Use coconut cream plus stabilizer as an experimental option.
Q: What is the net carb count per bar?
A: Net carbs are roughly 4–5 g per serving (total carbs minus fiber). Exact net carbs depend on your sweetener choice and the exact brands of ingredients you use.
Q: Can I freeze these bars?
A: Yes. Freeze up to 2 months in a tight wrapping or freezer-safe container. Thaw overnight in the fridge for best texture.
Conclusion
These Keto Strawberry Cheesecake Bars are a simple, satisfying low-carb dessert with a tender almond crust and a smooth, fruity filling. They store well, adapt easily to variations, and make a lovely treat for get-togethers or just a special snack. For another take and extra tips, check out Keto Strawberry Cheesecake Bars – The Best Keto Recipes. Enjoy baking — you’ll love how fresh and creamy these bars taste.
Print
Keto Strawberry Cheesecake Bars
- Total Time: 57 minutes
- Yield: 9 bars 1x
- Diet: Keto
Description
Creamy and bright Keto Strawberry Cheesecake Bars with a buttery almond-flour crust and silky strawberry cheesecake filling, perfect for a low-carb dessert.
Ingredients
- 1 1/2 cups almond flour
- 1/3 cup melted butter
- 3 tablespoons erythritol (or sweetener of choice)
- 1/4 teaspoon salt
- 16 oz cream cheese, softened
- 1/2 cup erythritol (or sweetener of choice)
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup strawberries, pureed
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 325°F (165°C). Grease a 9×9 inch baking dish or line it with parchment paper.
- In a bowl, mix almond flour, melted butter, 3 tablespoons erythritol, and salt until it holds together when pressed.
- In a separate bowl, beat cream cheese with the remaining 1/2 cup erythritol and vanilla extract until smooth. Add eggs one at a time, mixing well. Stir in pureed strawberries and lemon juice.
- Press the crust mixture into the bottom of the prepared pan and bake for 10-12 minutes, until slightly golden. Pour the cheesecake mixture over the warm crust and bake for 25-30 minutes until the center has a slight wobble.
- Cool completely in the pan on a wire rack. Refrigerate for at least 2 hours before slicing.
Notes
Serve chilled with a dollop of whipped cream or fresh strawberries. Store in an airtight container for up to 5 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 42 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 358
- Sugar: 1.4g
- Sodium: 205mg
- Fat: 34g
- Saturated Fat: 10g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 6.5g
- Fiber: 2.1g
- Protein: 9g
- Cholesterol: 70mg
