Go Back
–+ servings

Keto Strawberry Crunch Cheesecake Bars

Enjoy a delicious dessert that offers rich, sweet satisfaction in every bite. This crowd favorite is low carb and keto friendly.
Keto Strawberry Crunch Cheesecake Bars
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 16 bars
Calories 291 kcal
Print Recipe Pin 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

Equipment

  • food processor
  • hand mixer
  • 8x8 inch baking pan
  • parchment paper

Instructions
 

  • Preheat the oven to 350°F and line an 8x8 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.
  • 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.
  • 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.
  • 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.
  • Lightly crush the remaining 1/2 cup freeze dried strawberries with your hands and toss them with the cooled golden crumbs.
  • 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.
  • Lift the slab out using the parchment and slice into 16 bars.

Nutrition

Serving: 1servingCalories: 291kcalCarbohydrates: 6gProtein: 6gFat: 27g
Keyword cheesecake bars, keto cheesecake, low carb, strawberry crunch
Tried this recipe?Let us know how it was!