Keto Strawberry Cheesecake Bars
I don’t know about you, but these days, when the world is anything but “normal” I find myself craving something sweet and delicious and pretty. I want a little escape from the world. But…
I am starting to notice the effects on my body from these little sweet escapes, my hips are a little wider, the tummy softer … these are not things I consider positive! I would love to social distance myself from my fridge. But hey, a girl’s gotta eat. And a girl needs some pretty, sweet treats now and again.
To combat all the comfort food and carbs I’ve been packing away, I decided to take advantage of strawberry season and make some lovely keto strawberry cheesecake bars. Instead of graham cracker crumbs for the crust I used almond flour and in place of sugar I used Wholesome ZeroSugar, which is erythritol. The result? A little bit of heaven in a pretty much guilt-free bar – just what the doctor ordered right now.
Since you probably don’t have crowds of people at your house these days there’s some even better news – these keep really well for days in the fridge – I think they get even better with time. So you don’t have to share if you don’t want to.
- Gluten free non-stick cooking spray
- 3 cups finely ground, blanched almond flour
- 1 (12 ounce) bag Wholesome ZeroSugar
- ¾ teaspoon kosher or fine sea salt
- 8 tablespoons unsalted butter , melted
- 16 ounces full-fat cream cheese , softened
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 pint strawberries , hulled and cut in half plus more for garnish if desired
- 2 cups full-fat sour cream
- Mint leaves for garnish - optional
Preheat the oven to 350 degrees. Line a 9 by 12 baking dish with parchment paper and spray the paper with cooking spray.
Combine the almond flour with 5 tablespoons ZeroSugar, the salt, and melted butter. Stir until fully combined. Press firmly and evenly into the prepared baking dish. Bake for 12-14 minutes or until lightly golden brown. Remove from oven but keep oven on.
In the bowl of a food processor, combine the cream cheese with 1 cup ZeroSugar. Process until smooth, about 2 minutes. With the machine running, add the eggs, one at a time. Add the vanilla, scrape down the sides of the machine and process for another few seconds. Pout the mixture evenly over the crust. Bake for 35-40 minutes or until set but not dry. Remove from the oven but leave the oven on.
In a clean dry bowl of the food processor, combine the strawberries with the rest of the ZeroSugar (about ¼ cup) and puree until smooth. Add the sour cream and pulse a few times, scraping down the sided of the bowl, until fully blended. Pour over the top of the cheesecake. Bake for 15 minutes or until set. Let cool then refrigerate for at least 4 hours or until cold and fully set.
Cut into 16 bars. Garnish with strawberry slices if desired. And maybe some mint leaves if you’re feeling fancy.
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