Keto Strawberry Cheesecake Bars – Easy Cheesecake Recipes Everyone Can Master
Let’s talk about the dessert that checks all the boxes—creamy, fruity, low-carb, and surprisingly easy to whip up on a random Tuesday night. These keto strawberry cheesecake bars are that kinda treat. Whether you're cutting carbs or just in it for the creamy ride, you’ll love how indulgent they taste without going full sugar-coma mode.
What I like most? No fussy water baths or complicated layering gymnastics. Just a crisp almond flour base, a silky smooth cheesecake layer, and a fresh strawberry swirl that makes it all look fancy—even if your mixing skills usually top out at boxed brownie level. These bars are my go-to when I want to impress guests without actually trying that hard. Lazy bakers, rejoice.
Plus, they hold up great in the fridge. Perfect for that post-dinner 'I need a little something sweet' moment. And trust me—there will be moments. Let's make dessert easy, keto-style.
Servings: 9 bars
Ingredients
- 1 ½ cups almond flour
- ¼ cup granulated erythritol
- ⅓ cup melted butter
- 16 oz cream cheese, softened
- ½ cup powdered erythritol
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup sour cream
- ½ cup chopped fresh strawberries
Instructions
- Preheat your oven to 325°F (163°C). Line an 8x8 inch pan with parchment paper.
- In a bowl, mix almond flour, granulated erythritol, and melted butter. Press the mix firmly into the pan to form a crust.
- Bake the crust for 10 minutes, then let it cool slightly.
- Meanwhile, beat cream cheese until smooth. Add powdered erythritol, eggs, vanilla, and sour cream. Mix until fully combined.
- Pour the cheesecake mixture over the crust and smooth the top.
- Gently swirl in chopped strawberries across the surface.
- Bake for 30–35 minutes or until the center is just set and the edges look a bit puffed.
- Cool completely at room temperature, then chill for at least 2 hours before slicing.