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These Keto Strawberry Cheesecake Bars have a decadent buttery shortbread crust, delicious vanilla cheesecake with low carb strawberry sauce and are topped with a pecan crumble! Under 5 carbs each, these bars are going to become your go-to keto dessert!

Keto Strawberry Cheesecake Bars

Annie
These Keto Strawberry Cheesecake Bars have a decadent buttery shortbread crust, delicious vanilla cheesecake with low carb strawberry sauce and are topped with a pecan crumble! Under 5 carbs each, these bars are going to become your go-to keto dessert!
4.48 from 23 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine Keto
Servings 12
Calories 340 kcal

Equipment

Ingredients
  

Shortbread Crust

  • 8 tablespoons butter melted
  • 1 1/2 cup almond flour
  • 2 tablespoons Keto friendly confectioners sweetener such as Swerve or Monkfruit

Vanilla Cheesecake Layer

  • 12 ounces cream cheese
  • 1 egg yolk
  • 1/2 cup Keto friendly confectioners sweetener such as Swerve or Monkfruit
  • 2 teaspoons pure vanilla extract

Strawberry Sauce

  • 1 cup prepared low carb Strawberry Sauce link in post and below

Pecan Crumble

  • 2 tablespoons butter
  • 1/4 cup pecans
  • 1/2 cup almond flour
  • 1 tablespoon Keto friendly confectioners sweetener such as Swerve or Monkfruit

Instructions
 

  • For the Crust: Preheat oven to 350 degrees.
    Line an 8x8 pan with foil or parchment paper.
    Combine the melted butter, almond flour and sweetener in a small bowl and press into the lined pan.
  • Pre-bake crust for 8 minutes, it should not be firm just slightly beginning to brown around the edges.
  • Remove crust and allow it to cool completely.
  • For the Vanilla Cheesecake Layer: Using an electric mixer or small blender combine the cream cheese, egg yolk, sweetener and vanilla extract until smooth.
  • Spread the cheesecake layer evenly over the cooled crust.
  • For the Strawberry Layer: Spread the prepared low carb strawberry sauce over the cheesecake mixture.
  • For the Pecan Crumble: Combine the cold butter, almond flour, pecans and sweetener in a small blender or food processor and pulse until it resembles a crumb like mixture. Sprinkle over the berry layer.
  • Bake 22-26 minutes until the top is lightly browned and the bars have set.
  • Allow bars to cool completely before slicing.

Notes

This is the Strawberry Sauce I use.
 
Net carbs are 4.6 g per bar

Nutrition

Serving: 1 barCalories: 340kcalCarbohydrates: 6.1gProtein: 5.5gFat: 27.1gCholesterol: 76mgSodium: 113mgFiber: 1.5gSugar: 2.3g
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