Description
Easy Keto Strawberry Cheesecake Bars with a buttery almond crust and silky cream cheese filling, featuring fresh strawberries.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup erythritol (or another low-carb sweetener)
- 1/2 cup butter, melted
- 2 cups cream cheese, softened
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup strawberries, pureed or chopped
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
- In a bowl, mix the almond flour, 1/2 cup erythritol, and melted butter until crumbly. Press it into the bottom of the prepared pan.
- Bake the crust for 10–12 minutes until lightly golden, then let cool.
- In a clean bowl, beat cream cheese and 1/2 cup erythritol until smooth. Add sour cream, eggs, and vanilla; mix until combined. Gently fold in strawberries.
- Pour the cheesecake mixture over the crust and spread evenly. Bake for 25–30 minutes until edges are set.
- Let cool at room temperature for 30–60 minutes. Refrigerate for at least 2 hours before slicing into bars. Serve chilled.
Notes
For best texture, serve chilled and garnish with sliced strawberries or powdered erythritol. Store in an airtight container in the refrigerator for up to 4-5 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 430
- Sugar: 1.5g
- Sodium: 220mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8.5g
- Fiber: 2.4g
- Protein: 9g
- Cholesterol: 120mg