Keto Strawberry Crunch Cheesecake Bars

If you grew up loving those classic strawberry ice cream bars from the ice cream truck, you will love these keto strawberry crunch cheesecake bars.

They have the same sweet berry flavor and crispy crumb topping, but in a rich cheesecake form that fits your lifestyle.

Eating a low carb and keto friendly diet can sometimes make you miss classic fruity treats.

That is why I made this version without any added sugar, so you can enjoy dessert and still stay on track.

They are easy to slice into neat squares and keep well in the fridge for whenever you want a sweet snack.

Why You’ll Love This Recipe

Nostalgic Flavor – This dessert tastes just like the classic strawberry shortcake ice cream bar from your childhood.

Incredible Texture – You get a silky smooth cheesecake base topped with an intensely crispy, buttery crunch in every bite.

Pure Strawberry Taste – Freeze dried berries deliver concentrated, sweet strawberry flavor without adding extra liquid to the creamy batter.

Low Carb Friendly – It easily satisfies your sweetest dessert cravings while fitting seamlessly into your low carb lifestyle.

Recipe Ingredients

For the Crust

• 1 1/2 cups Almond Flour
• 1/4 cup Powdered Erythritol Sweetener
• 5 tbsp Butter, Melted
• 1/4 tsp Salt

For the Strawberry Cheesecake Filling

• 1/2 cup Freeze Dried Strawberries
• 16 oz Cream Cheese, Softened
• 1/2 cup Powdered Erythritol Sweetener
• 1/4 cup Sour Cream
• 1 tsp Lemon Juice
• 1 tsp Vanilla Extract
• 2 Large Eggs

For the Strawberry Crunch

• 1/2 cup Almond Flour
• 1/4 cup Unsweetened Shredded Coconut
• 2 tbsp Powdered Erythritol Sweetener
• 3 tbsp Butter, Melted
• 1/2 cup Freeze Dried Strawberries

For the Cream Layer

• 1/2 cup Heavy Cream
• 1 tbsp Powdered Erythritol Sweetener
• 1/2 tsp Vanilla Extract

How To Make

Step 1

Preheat the oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving an overhang. Mix the almond flour, powdered sweetener, salt and melted butter for the crust, press firmly into the pan and bake for 10 minutes.

Step 2

While the crust bakes, stir together the almond flour, shredded coconut, powdered sweetener and melted butter for the crunch until clumpy. Spread on a small parchment lined baking sheet and bake for 8 to 10 minutes, stirring once, until golden. Let the crumbs cool completely and reduce the oven to 325°F.

Step 3

Blend 1/2 cup freeze dried strawberries in a food processor until they become a fine powder. Beat the cream cheese and powdered sweetener until smooth, then mix in the sour cream, lemon juice, vanilla and strawberry powder.

Add the eggs one at a time on low speed, mixing just until combined so the filling stays creamy and crack free.

Step 4

Pour the pink filling over the crust and bake for 28 to 32 minutes, until the edges are set and the center jiggles slightly. Cool for 1 hour at room temperature, then chill for at least 4 hours.

Step 5

Lightly crush the remaining 1/2 cup freeze dried strawberries with your hands and toss them with the cooled golden crumbs.

Step 6

Whip the heavy cream, powdered sweetener and vanilla to stiff peaks and spread it in a thin layer over the chilled cheesecake. Cover generously with the strawberry crunch and press down lightly so it sticks.

Step 7

Lift the slab out using the parchment and slice into 16 bars.

Tips

Sift the Strawberry Powder

When you blend the freeze dried strawberries for the cheesecake batter, make sure you blend them into a very fine dust.

From my experience, you should run that powder through a small mesh strainer before adding it to the cream cheese. This catches any stubborn seeds or hard bits so your filling stays silky smooth.

Watch the Crunch Topping Closely

Almond flour and shredded coconut can go from lightly golden to burnt in just one or two minutes.

I recommend checking the crunch mixture at the six minute mark and stirring it well. You will get the best results if you pull it out the moment it smells toasted and looks light golden, as it continues to crisp up while cooling.

Use True Room Temperature Ingredients

Make sure your cream cheese, sour cream, and eggs sit on the counter for at least an hour before you begin.

If your cream cheese is cold, it will leave tiny white lumps in your batter. Beating cold cream cheese longer to smooth it out adds too much air, which can cause low carb cheesecake to puff up and crack.

More Recipes

• Keto Strawberry Crumble Bars
• Keto Strawberry Crunch Cake
• Keto Strawberry Shortcake Cookies
• Low Carb No-Bake Strawberry Cheesecake Bites

Frequently Asked Questions

Can I use fresh strawberries instead of freeze dried strawberries?

Fresh or frozen strawberries release too much liquid, which will make the cheesecake filling runny and the crumb topping soggy.

Freeze dried strawberries provide an intense strawberry flavor and a pretty pink color without adding any extra moisture.