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Keto Strawberry Cheesecake Bars Recipe

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4.7 from 137 reviews

Deliciously creamy and low-carb, these Keto Strawberry Cheesecake Bars are a perfect sugar-free dessert for anyone following a ketogenic lifestyle. Featuring a buttery almond flour crust and a rich cream cheese filling sweetened with erythritol, these bars are topped with fresh strawberries for a burst of natural flavor. Ideal for a guilt-free treat that satisfies your cheesecake cravings while keeping carbs low.

Ingredients

Crust

  • 1 ½ cups almond flour
  • ¼ cup melted butter
  • 3 tablespoons erythritol (for crust)

Filling

  • 16 oz cream cheese, softened
  • 1 cup heavy cream
  • ½ cup erythritol (total for filling, includes crust amount)
  • 1 tsp vanilla extract

Topping

  • 1 cup fresh strawberries, hulled and sliced (plus more for topping)

Instructions

  1. Preheat the oven: Set your oven temperature to 350°F (175°C) to prepare for baking the crust and filling.
  2. Make the crust: In a mixing bowl, combine almond flour, melted butter, and 3 tablespoons of erythritol. Stir until the mixture is crumbly, then press it firmly into the bottom of a prepared baking dish, forming an even crust layer.
  3. Bake the crust: Place the crust in the oven and bake for 10 minutes. Once baked, remove and allow it to cool completely to ensure the filling sets well.
  4. Prepare the filling: In a separate bowl, beat the softened cream cheese until smooth. Add the remaining erythritol (approximately 3 tablespoons as total is ½ cup but 3 are used in crust), heavy cream, and vanilla extract. Mix thoroughly until a creamy consistency is reached.
  5. Assemble and bake: Pour the cream cheese filling over the cooled crust evenly. Return the baking dish to the oven and bake for 25 to 30 minutes, or until the edges are set and the center is slightly jiggly but mostly firm.
  6. Cool the bars: Let the cheesecake bars cool at room temperature for about 30 minutes. Then, transfer to the refrigerator and chill for at least 4 hours to allow the bars to firm up properly.
  7. Add the topping and serve: Just before serving, top the cheesecake bars with fresh sliced strawberries for a fresh, sweet garnish.

Notes

  • Ensure the cream cheese is softened to room temperature to avoid lumps in the filling.
  • Use fresh strawberries for topping to add brightness and freshness to the rich cheesecake.
  • Store leftover cheesecake bars in an airtight container in the refrigerator for up to 5 days.
  • For extra flavor, you can add a pinch of lemon zest to the filling.
  • This recipe is naturally gluten-free and sugar-free, perfect for keto diets.

Find it online: https://forkvista.com/keto-strawberry-cheesecake-bars-recipe/