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
Scale
- 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