Keto Strawberry Cheesecake Bars
Strawberries and cream combined to form a delicious keto cheesecake bar with a keto shortbread crust. Smooth, creamy and full of real strawberry flavor, this is the best keto dessert for the summer.
12
Servings
350
Calories
32.1g
Fat
8g
Protein
5g
Net Carb
7.7g
Total Carbs
Keto Strawberry Cheesecake Bars Recipe Video
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Shortbread Crust Ingredients
1 ½ cups almond flour - ½ cup coconut flakes
- ¼ cup Swerve or sweetener of choice
- 4 tablespoons melted butter
- ½ teaspoon salt
Filling Ingredients
- 2 cups strawberries, hulled and halved
- ¼ cup Swerve
- ½ cup monk fruit
- 2 (8ox) packages cream cheese, softened to room temperature
- 3 eggs
- 1 ½ teaspoon vanilla extract
Topping Ingredients
- 1 ¼ cup heavy cream
- ⅓ cup confectioner’s Swerve or powdered sweetener of choice
- 1 teaspoon vanilla
Keto Strawberry Cheesecake Bars Directions
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Preheat
Preheat oven to 325 degrees. Line a square baking dish with a dampened piece of parchment paper. Have the ends hanging out to serve as handles to easily lift the cheesecake bars out of the pan.
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Shortbread crust
To make the keto shortbread crust, combine all the ingredients for the crust in a small bowl. Press into a square baking dish lined with damp parchment paper. Bake at 325 degrees for 10 to 12 minutes. Let cool.
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Turn it up
Increase oven temperature to 350 degrees.
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Make the filling
To make the filling, combine strawberries with ¼ cup Swerve or sweetener of choice.
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Cook it
Cook over medium heat, stirring occasionally until the strawberries start to soften and juices are released, about 5-8 minutes. Let cool.
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Puree it
Using a food processor or blender, puree the strawberry mixture until smooth, about 1 minute. Transfer to a large bowl and set aside.
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Add cream cheese
To the food processor or blender, add the cream cheese and monk fruit. Puree until smooth.
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Eggs & vanilla
Add the eggs and vanilla to the cream cheese mixture and puree until incorporated.
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Scrape to combine
Scrape the cream cheese mixture into the strawberry puree and stir until combined.
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Pour onto crust
Pour berry mixture onto cool keto shortbread crust. Bake at 350 degrees for 35 to 40 minutes until the edges are set and the center is still jiggly. Cool to room temperature, then refrigerate until firm (at least 4 hours or overnight)
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Make the topping
To make the topping, whip the cream and confectioner’s Swerve until fluffy. Add vanilla. Continue to whip until medium peaks are formed.
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Spread the cream
Spread the whipped cream over the top of the cheesecake. May top with additional sliced strawberries if desired.
My all time favorite dessert as a kid was cheesecake. Especially if you drizzle a sugary strawberry or cherry sauce on top. Delicious! I was thrilled to learn that my favorite childhood dessert can easily be turned into a ketogenic version.This recipe for keto strawberry cheesecake bars is smooth, creamy and filled with sweetness and flavor from real strawberries. Topped with keto whipped cream and sitting on a crunchy keto shortbread crust. This is a keto cheesecake that will disappear fast, so you better get yours first!
This keto cheesecake sits on a crunchy, buttery shortbread keto crust. It has coconut flakes in it to give it crunch when you bite into the bars. If you aren’t a fan of coconut, you can omit the coconut flakes; however, they don’t really add too much coconut flavor. Just a hint.The crust is baked in a square baking dish. To make it easy to lift out your keto cheesecake bars once they are done, I recommend lining the baking dish with parchment paper rather than using oil spray to keep it from sticking.If you wet the parchment paper and wring out the excess water, it will become flexible and easily lay down in the baking dish. Then press the keto crust mixture on top of the parchment paper and bake! Make sure your parchment paper is long enough to have the edges hang over. When your bars are done, you can use these edges as handles to lift the whole thing out and slice into 12 pieces.
The keto cheesecake filling is made with fresh strawberries, full fat cream cheese and eggs. This cheesecake recipe is baked which creates a fluffy, thick and creamy cheesecake base.I like to use a combination of Swerve and monk fruit. Swerve is mostly erythritol. The combination of erythritol and monk fruit creates the best tasting and most authentic tasting keto desserts.
The keto whipped cream is a combination of heavy whipping cream, confectioners swerve and vanilla extract. The three are whipped together with an electric mixer until medium peaks form.Spread a thick layer of the keto whipped keto over top of the finished cheesecake. For an added touch, cover the top of the whipped cream with sliced strawberries.
Strawberries are safe to eat in moderation on the keto diet. Strawberries are relatively low in sugar and carbohydrates. One strawberry has 0.7 g net carbs. They make a delicious, sweet keto treat.
Hello there! I’m new to your website and loving it!
Some of your recipes, like the one above, call for “monk fruit.” I’m new to some of these ingredients – do you mean a monk fruit sweetener or the actual monk fruit?
And most monk fruit sweeteners I’ve looked into are mostly erythritol. Is there one that is all monk fruit?
Thank you so much!
Yes, I use a blend of monkfruit and erythritol. The brand I use is Lakanto.
Very informative. What is your site?
Can you freeze it?
I haven’t tried freezing these cheesecake bars, but I think it would be fine.
I have tried so many dessert recipes, but I have an aftertaste with each. I loved the Strawberry Cheesecake Bars! Five stars! Will serve this for company. Thank you for your efforts in making my Keto journey more pleasant.
I follow you on Youtube and am sooo grateful to you for sharing your Keto wisdom because it can tend to get confusing and boring but you have made so many practical yet delicious recipes that I actually look forward to cooking! Thank you again
I have been making this excellent recipe since you first posted it. We both enjoy it very much, however, my husband calls this the best dessert he has ever tasted! Everyone that we have served it to is surprised that there is no sugar in it. I make it in a parchment lined springform pan using strawberries or blueberries. There is no need to put the blueberry mixture through a blender. Thank you so much for developing this.
I’m so glad you mentioned blueberries, Jane! I’m not a big strawberry fan but love blueberries, so I’ll be making this with blueberries without blending first.😉