Low Carb Strawberry Cheesecake Bars

These Low Carb Strawberry Cheesecake Bars feature a buttery almond flour crust, a creamy vanilla cheesecake filling sweetened with keto-friendly erythritol or monk fruit, and a bright fresh strawberry topping for a perfectly balanced bite. With no added sugar and smart low-carb ingredients, they deliver all the flavor and texture of classic cheesecake in an easy, sliceable bar format that fits seamlessly into a keto lifestyle.

Course Dessert, Snack

Cuisine American, Keto, Low Carb

Keyword almond flour crust, gluten free dessert, keto cheesecake bars, low carb strawberry dessert, sugar free cheesecake

Prep Time 25

Cook Time 25

Total Time 4 20

Servings bars

Calories 190kcal

Equipment

8x8 inch baking pan
Parchment Paper
Mixing Bowls
hand mixer or stand mixer
Rubber spatula
measuring cups and spoons
Knife

Ingredients

For the almond flour crust

1 1/2 cups fine blanched almond flour
1/4 cup granulated erythritol or monk fruit sweetener or other keto-friendly granulated sweetener
1/4 teaspoon fine sea salt
1/4 cup unsalted butter melted and slightly cooled
1 teaspoon pure vanilla extract

For the cheesecake filling

16 ounces full-fat cream cheese softened to room temperature
1/2 cup granulated erythritol or monk fruit sweetener or other keto-friendly granulated sweetener
1/3 cup sour cream full fat
2 large eggs room temperature
2 teaspoons pure vanilla extract
1 tablespoon fresh lemon juice optional but recommended
1/8 teaspoon fine sea salt

For the strawberry topping

1 1/2 cups fresh strawberries hulled and finely chopped, divided
2 tablespoons powdered erythritol or monk fruit sweetener or other keto-friendly powdered sweetener
1 teaspoon fresh lemon juice
1/4 teaspoon unflavored powdered gelatin optional, for a slightly thicker topping
1 tablespoon water for blooming gelatin, if using

Instructions

Preheat the oven to 325°F and line an 8x8 inch baking pan with parchment paper, leaving overhang on two sides to lift the bars out later.
In a medium mixing bowl whisk together the almond flour, granulated sweetener, and salt for the crust until well combined.
Stir the melted butter and vanilla extract into the dry crust ingredients until the mixture is evenly moistened and resembles soft, slightly crumbly dough.
Transfer the crust mixture to the prepared pan and press it firmly and evenly into the bottom using clean hands or the bottom of a measuring cup to create a compact, even layer.
Bake the crust for 10 to 12 minutes until lightly golden at the edges, then set the pan on a cooling rack while you prepare the filling and reduce the oven temperature to 300°F if it has risen above that temperature.
In a large mixing bowl beat the softened cream cheese with a hand mixer on medium speed until completely smooth and fluffy, scraping down the sides of the bowl as needed.
Add the granulated sweetener to the cream cheese and beat again until well incorporated and no graininess remains.
Mix in the sour cream, vanilla extract, lemon juice, and salt until the mixture is smooth and creamy.
Add the eggs one at a time, beating on low speed just until each egg is incorporated and stopping to scrape the bowl, taking care not to overmix to avoid incorporating too much air.
Pour the cheesecake filling over the parbaked crust, smoothing the top with a spatula to create an even layer.
Bake the cheesecake bars at 300°F for 18 to 22 minutes until the edges are set and the center still has a slight jiggle when the pan is gently shaken.
Turn off the oven, crack the door open slightly, and let the pan sit in the warm oven for 15 minutes to help prevent cracking, then transfer the pan to a cooling rack and cool completely to room temperature.
While the cheesecake cools, place 1 cup of the chopped strawberries in a small saucepan with the powdered sweetener and lemon juice and cook over medium heat, stirring occasionally, until the berries release their juices and the mixture is bubbling and slightly thickened, about 5 to 7 minutes.
If using gelatin, sprinkle it over the water in a small bowl and let it sit for a few minutes to bloom, then stir the bloomed gelatin into the warm strawberry mixture until dissolved.
Remove the strawberry mixture from the heat, stir in the remaining 1/2 cup chopped fresh strawberries, and let the topping cool to room temperature so it is no longer warm to the touch.
Once the cheesecake layer has cooled to room temperature, gently spoon the cooled strawberry topping over the surface and spread it into an even layer without disturbing the cheesecake.
Cover the pan and refrigerate the bars for at least 3 hours, preferably overnight, until fully chilled and set for clean slicing.
When ready to serve, use the parchment overhang to lift the chilled cheesecake slab out of the pan, place it on a cutting board, and cut into 16 bars with a sharp knife, wiping the blade between cuts for neat slices.

Notes

For the smoothest filling, make sure all dairy ingredients and eggs are at room temperature before mixing. Adjust the level of sweetener in both the cheesecake and strawberry topping to match your taste, keeping in mind that chill time slightly mutes sweetness. These bars keep well in an airtight container in the refrigerator for up to 1 week and can be frozen individually wrapped for up to 3 months; thaw in the fridge before serving. To keep carbs low, stick to the measured amount of strawberries and avoid sweeteners that contain added sugars.

Nutrition