Oh, my friends, get ready to treat yourselves to a delightful dessert that’s as indulgent as it is guilt-free! Today, I’m beyond excited to share my recipe for Keto Strawberry Cheesecake Bars. Honestly, I can’t think of a better way to satisfy my sweet tooth while sticking to my keto lifestyle. I first made these bars for a summer picnic, and they were such a hit! The combination of creamy cheesecake, a hint of tangy lemon, and the refreshing burst of fresh strawberries is just heavenly. Trust me; you won’t even miss the carbs!
What makes these cheesecake bars special, aside from being keto-friendly, is how simple they are to whip up. Plus, they’re perfect for meal prep! You can make a whole batch at once and have a delicious dessert ready to go throughout the week. So let’s roll up our sleeves and dive into this fabulous recipe — your sweet tooth will thank you!
What’s in Keto Strawberry Cheesecake Bars?
Let’s talk about the star players in this recipe. Each ingredient plays a crucial role in creating the perfect balance of flavors and textures!
Almond Flour: This is the base of our crust, giving it that lovely nutty flavor while keeping it low in carbs. I always reach for blanched almond flour for a finer texture.
Granulated Erythritol: A fantastic sugar substitute, erythritol helps us keep these bars keto-friendly without sacrificing sweetness. For this recipe, I blend granulated and powdered forms, but feel free to use your favorite keto sweetener!
Unsalted Butter: Nothing beats the richness that butter brings to the crust! Use unsalted to control the saltiness.
Sour Cream: This adds an incredible creaminess and tang to the filling. Look for a full-fat version for the best flavor.
Fresh Strawberries: The star of our strawberry swirl! I love using fresh strawberries for their natural sweetness, but frozen ones would work too if they’re out of season.
Is Keto Strawberry Cheesecake Bars Good for You?
Absolutely! These bars are an excellent way to enjoy dessert while staying aligned with your dietary goals. Let’s take a look at a few of the key ingredients:
Cream Cheese: Full of healthy fats, cream cheese is a staple in keto diets. Plus, it’s also a good source of calcium.
Sour Cream: This creamy delight not only adds flavor but also provides probiotics, which are great for your gut health.
Fresh Strawberries: While strawberries are lower in carbs compared to other fruits, they still provide essential nutrients and antioxidants. They bring a pop of color and flavor to your dish!
With all that goodness, you can enjoy these bars without the guilt that usually accompanies traditional cheesecake.
The Ingredients List
Here’s what you’ll need to make about 12 delightful bars:
**For the crust:**
– 1 cup almond flour
– 1/4 cup granulated erythritol (or your favorite keto sweetener)
– 1/4 cup unsalted butter, melted
– 1/2 tsp vanilla extract
– A pinch of salt
**For the cheesecake filling:**
– 16 oz cream cheese, softened
– 1 cup powdered erythritol (or your favorite keto sweetener)
– 1 tsp vanilla extract
– 1/4 cup sour cream
– 2 large eggs
– 1 tbsp lemon juice
**For the strawberry swirl:**
– 1 cup fresh strawberries, hulled and pureed
– 2 tbsp granulated erythritol (or your favorite keto sweetener)
– 1 tbsp lemon juice
How to Make Keto Strawberry Cheesecake Bars?
Ready to get baking? Follow these simple steps, and you’ll have your delicious bars in no time!
1. Preheat your oven to 325°F (160°C) and line an 8×8 inch baking dish with parchment paper, leaving some overhang for easy removal.
2. In a mixing bowl, combine the almond flour, granulated erythritol, melted butter, vanilla extract, and salt for the crust. Mix until crumbly and press it into the bottom of the prepared baking dish. Bake for 10-12 minutes or until lightly golden. Once baked, remove and let it cool.
3. While the crust is cooling, prepare the cheesecake filling. In a large mixing bowl, use an electric mixer to beat the softened cream cheese and powdered erythritol until smooth and creamy.
4. Beat in the vanilla extract, sour cream, and lemon juice until well combined. Then add the eggs, one at a time, mixing until just combined (make sure not to overmix).
5. Pour the cheesecake mixture over the cooled crust and spread it evenly.
6. To make the strawberry swirl, blend the fresh strawberries with erythritol and lemon juice until smooth. Drop spoonfuls of the strawberry puree over the cheesecake filling and use a knife or toothpick to gently swirl the mixture for a marbled effect.
7. Bake in the preheated oven for 30-35 minutes, or until the cheesecake is set and the edges are lightly golden.
8. Once done, let it cool at room temperature before refrigerating for at least 4 hours or overnight to set completely.
9. To serve, lift the bars out of the pan using the parchment paper overhang, slice into squares, and enjoy your delicious keto strawberry cheesecake bars!
Sweet Swaps and Cheesy Tips!
Oh, I have a few hacks up my sleeve!
– If you’re not big on strawberries (though I can’t imagine!), you can certainly substitute other berries or pureed fruits for the swirl. Raspberries or blueberries would be fantastic!
– Want a bit more zest? Try adding some grated lemon zest to the cream cheese mixture for an extra punch of flavor.
– These bars freeze beautifully! Cut them into squares and store them in an airtight container for those moments when you need a quick dessert fix.
I hope you’re as excited to try these Keto Strawberry Cheesecake Bars as I am! They’re great for summer gatherings, picnics, or just a regular Tuesday when you feel like treating yourself. Don’t forget to share your delicious creations and let me know how they turned out. Happy baking!
