Description
These Keto Strawberry Cheesecake Bars feature creamy, tangy cheesecake and fresh strawberries on a buttery almond crust, perfect for a low-carb dessert.
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup erythritol
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sour cream
- 1/2 cup powdered erythritol
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper.
- In a mixing bowl, combine almond flour, 1/4 cup erythritol, and melted butter. Press the mixture into the bottom of the baking dish to form the crust.
- Bake the crust for 12–15 minutes until lightly golden. Let cool.
- In a separate bowl, beat cream cheese and 1/2 cup powdered erythritol until smooth. Add sour cream, eggs, and vanilla; mix until combined. Gently fold in chopped strawberries.
- Pour filling over cooled crust and spread evenly. Bake for 25–30 minutes until edges are set and center jiggles slightly.
- Let cool to room temperature, then chill in the refrigerator for at least 4 hours.
Notes
Keep slices chilled until serving for best texture. Garnish with fresh strawberry slices or mint if desired.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 bar
- Calories: 480
- Sugar: 3g
- Sodium: 190mg
- Fat: 46g
- Saturated Fat: 26g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 90mg