Keto Strawberry Cheesecake Bars
Published August 4, 2019 • Updated March 11, 2026
This post may contain affiliate links. See my disclosure policy.
Cheesecake has been my weakness since I was a kid. These keto strawberry cheesecake bars have a buttery shortbread crust with coconut flakes, a creamy filling made with real strawberries, and that bakery-style bite I spent five batches perfecting.
Cheesecake has been my emotional support dessert since childhood. I was the kid who skipped the cake at birthday parties and went straight for the cheesecake, especially if it had that glossy strawberry or cherry topping dripping down the sides. So when I started creating keto desserts, this one was basically inevitable.
But this sugar free cheesecake bars recipe did not just “happen.” It took five rounds to get right.
The first few batches were fine. Edible. Polite. But they weren’t the keto cheesecake texture and flavor I was going for. Version four finally got the strawberry situation right (that’s when I tested both fresh and frozen strawberries, and yes, they both work, but frozen gives you a deeper color and more concentrated flavor). Fresh strawberries are brighter tasting and work best when they’re in season. The texture still wasn’t where I wanted it, though.
It wasn’t until the final round that I had my “ohhh there you are” moment. I added coconut flakes to the crust because I had just fallen in love with what they did in my lemon bars. That tiny change gave the crust this subtle crunch and structure that completely changed the eating experience. Suddenly the bars had contrast, texture, and that bakery-style bite that makes you go back for “just a sliver”… and then a second sliver… and then you’re standing in the kitchen pretending you’re just cleaning the counter while secretly shaving off slices.
I finally nailed it. The filling hit that sweet spot: velvety, creamy, not too dense, not too fluffy. The strawberry flavor actually tasted like real strawberries, not pink cheesecake pretending to be fruity. At 5g net carbs per bar, this low carb dessert is the one I reach for when I want something that feels indulgent without the sugar crash.
One thing I wish I’d known from the start: freeze the bars for about 15 minutes before you slice them. I spent way too long trying to get clean cuts at fridge temperature. That quick freeze firms up the filling just enough that your knife glides through without dragging the whipped cream layer with it.
If you love cheesecake desserts the way I do, my cheesecake bites are what I make when I want portion control (because I have none with a full pan). My keto s’mores are another favorite when I want a bar-style keto dessert. And if you’re on a strawberry kick like I usually am in summer, my strawberry shortcake kebabs, strawberry ice cream, and strawberry sorbet are all worth making.
How to Make These Cheesecake Bars
This is a three-layer build: shortbread crust, creamy strawberry filling, whipped cream topping. I make them in order and give each layer time. Let the crust cool completely before you pour in the filling, or the bottom goes soggy. The cream cheese needs to be at room temperature before you blend it (cold cream cheese = lumps you can’t get out). And let the strawberry mixture cool before folding it into the cream cheese, or you’ll melt the filling before it even hits the oven. If you want a different crust style, my flaky pie crust works here too, but I prefer the shortbread version for these low carb bars.
Explore 683+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Shortbread Crust Ingredients
1 ½ cups almond flour -
½ cup coconut flakes
-
¼ cup Swerve or sweetener of choice
-
4 tablespoons melted butter
-
½ teaspoon salt
Filling Ingredients
-
2 cups strawberries, hulled and halved
-
¼ cup Swerve
-
½ cup monk fruit
-
2 (8ox) packages cream cheese, softened to room temperature
-
3 eggs
-
1 ½ teaspoon vanilla extract
Topping Ingredients
-
1 ¼ cup heavy cream
-
⅓ cup confectioner’s Swerve or powdered sweetener of choice
-
1 teaspoon vanilla
Step by Step Instructions
Step by Step Instructions
Preheat
Preheat oven to 325 degrees. Line a square baking dish with a dampened piece of parchment paper. Have the ends hanging out to serve as handles to easily lift the cheesecake bars out of the pan.
Shortbread crust
Combine all the crust ingredients in a small bowl. Press into the lined baking dish. Bake at 325 degrees for 10-12 minutes until lightly golden. Let cool.
Make the filling
To make the filling, combine strawberries with ¼ cup Swerve or sweetener of choice.
Cook it
Cook over medium heat, stirring occasionally until the strawberries start to soften and juices are released, about 5-8 minutes. Let cool.
Puree it
Using a food processor or blender, puree the strawberry mixture until smooth, about 1 minute. Transfer to a large bowl and set aside.
Add cream cheese
To the food processor or blender, add the cream cheese and monk fruit. Puree until smooth.
Scrape to combine
Scrape the cream cheese mixture into the strawberry puree and stir until combined.
Pour onto crust
Pour the berry mixture onto the cooled crust. Bake at 350 degrees for 35-40 minutes until the edges are set and the center is still jiggly. Cool to room temperature, then refrigerate until firm (at least 4 hours or overnight).
Make the topping
To make the topping, whip the cream and confectioner’s Swerve until fluffy. Add vanilla. Continue to whip until medium peaks are formed.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Your Macros. Your Recipes. Calculated in 60 Seconds.
Get personalized keto macros and instantly see which recipes fit your targets. No more guessing what to eat.
Get My Macros + Recipes →Frequently Asked Questions
Can I use fresh strawberries instead of frozen?
I've tested this with both, and they each give you something different. Frozen strawberries break down faster when you cook them and give you a deeper, more concentrated strawberry color and flavor. Fresh strawberries taste brighter and more delicate. I use frozen most of the year and switch to fresh in summer when I can get good ones from the farmer's market. Both work, so use whatever you have.
Can I use coconut flour instead of almond flour?
I've made the crust with coconut flour and it does work, but you need about half the amount since coconut flour absorbs so much more liquid. I'd start with 1/3 cup coconut flour where the recipe calls for 3/4 cup almond flour. The texture comes out slightly denser, but I actually still liked it. Almond flour gives my favorite result for that shortbread-style crumble, same base I use for my almond flour cookies.
What sweetener can I use instead of Swerve?
I personally use Lakanto (a monk fruit and erythritol blend) interchangeably with Swerve in all my baking. Both measure 1:1 like sugar so I don't have to do any math. I've also tested with pure allulose, which works but makes the filling slightly softer since allulose doesn't crystallize the same way. Stick with a granular erythritol-based sweetener for the best texture.
How should I store these?
I keep them covered in the fridge and they stay perfect for a full week. For longer storage, I line a small tray with parchment, freeze the bars in a single layer for about an hour until solid, then transfer them to a freezer bag. They hold up for about three months that way. When I want one, I pull it out and let it thaw in the fridge for a couple hours. The texture comes back beautifully.
What's the best way to get clean slices?
I learned this the hard way after mangling my first batch. Pop the whole pan in the freezer for about 15 minutes before slicing. That firms up the filling just enough that your knife glides through cleanly. I also wipe my knife with a warm damp cloth between each cut. That one trick gave me bakery-looking slices instead of the messy ones I was getting before.
Can I make the strawberry sauce ahead of time?
I do this all the time. I cook and puree the strawberry mixture up to three days ahead and store it in a jar in the fridge. When I'm ready to bake, I just pull it out, let it come to room temperature for about 20 minutes, and fold it into the cream cheese filling. It actually makes the whole process feel less hectic because you're not juggling hot strawberry puree and cream cheese at the same time.
Can I swap strawberries for blueberries or other berries?
I've made these with blueberries and they work. One of my readers, Jane, makes them with blueberries regularly and skips the blending step entirely since blueberries break down on their own when you cook them. I've also done a mixed berry version with raspberries and strawberries together. The raspberries add a tartness that cuts through the sweetness nicely. Whatever berry you use, the cook time for the sauce stays about the same.
What size pan should I use, 8x8 or 9x13?
I developed this recipe in an 8x8 pan, which gives you thick, tall bars (about 1.5 inches). If you use a 9x13, you'll get thinner bars that bake faster, so check them at 25-30 minutes instead of 35-40. I've done both. The 8x8 gives you that dramatic cheesecake height that looks great on a plate. The 9x13 is better if you're feeding a crowd and want more pieces. Either way, the recipe works without any other changes.
The keto cheesecake filling is made with fresh strawberries, full fat cream cheese and eggs. This cheesecake recipe is baked which creates a fluffy, thick and creamy cheesecake base.
I like to use a combination of Swerve and monk fruit. Swerve is mostly erythritol. The combination of erythritol and monk fruit creates the best tasting and most authentic tasting keto desserts.
The keto whipped cream is a combination of heavy whipping cream, confectioners swerve and vanilla extract. The three are whipped together with an electric mixer until medium peaks form.
Spread a thick layer of the keto whipped keto over top of the finished cheesecake. For an added touch, cover the top of the whipped cream with sliced strawberries.
Strawberries are safe to eat in moderation on the keto diet. Strawberries are relatively low in sugar and carbohydrates. One strawberry has 0.7 g net carbs. They make a delicious, sweet keto treat.
Swapped half the almond flour for finely ground pecans in the crust and the coconut flakes suddenly made so much more sense, there's this nutty-buttery thing happening that feels almost bakery level. Four stars because I genuinely cannot stop eating them.
Used frozen strawberries since fresh aren't worth buying in February, and the sauce actually cooked down thicker and more concentrated than I expected. If you're making these in winter, frozen might be the better call.
Frozen is actually better for the sauce most of the year. Breaks down faster, concentrates more, better color. Fresh just looks prettier.
Good to know. The color on mine was actually really vibrant, so that tracks.
I was ready to write this off as another almond flour dessert until the coconut flake crust actually delivered that shortbread snap, and now I owe this recipe a genuine apology.
Five batches to land that snap. The coconut flake ratio matters more than you'd expect going in.
I've baked dozens of cheesecakes over the years but this was my first keto attempt, and I was honestly bracing for disappointment. The coconut flakes in the shortbread crust were the part I wasn't sure about, but they toast up and give it this texture that reminds me of a good graham cracker base. Filling came together smoothly and the bars sliced clean out of the pan. Really pleased with how these turned out for a first try. Do you recommend chilling them overnight before serving, or are they ready after a couple hours in the fridge?
Overnight. Two hours works in a pinch, but the filling sets firmer and slices cleaner after a full night. I always make these the day before I need them.
I've tried at least five keto cheesecake bar recipes looking for an actual shortbread texture, and this is it. The coconut flakes in the crust do something none of the others managed. Not searching for another recipe.
The coconut flakes are the whole thing. Toast them in a dry pan for about a minute before you add them (don't walk away) and the flavor gets even better.
I have been making this excellent recipe since you first posted it. We both enjoy it very much, however, my husband calls this the best dessert he has ever tasted! Everyone that we have served it to is surprised that there is no sugar in it. I make it in a parchment lined springform pan using strawberries or blueberries. There is no need to put the blueberry mixture through a blender. Thank you so much for developing this.
I’m so glad you mentioned blueberries, Jane! I’m not a big strawberry fan but love blueberries, so I’ll be making this with blueberries without blending first.😉
I follow you on Youtube and am sooo grateful to you for sharing your Keto wisdom because it can tend to get confusing and boring but you have made so many practical yet delicious recipes that I actually look forward to cooking! Thank you again
Glad it's clicking. These cheesecake bars are worth trying if you haven't yet, 5g net carbs and I keep a batch in the fridge most weeks.
I have tried so many dessert recipes, but I have an aftertaste with each. I loved the Strawberry Cheesecake Bars! Five stars! Will serve this for company. Thank you for your efforts in making my Keto journey more pleasant.
The sweetener is almost always the aftertaste culprit. I use Lakanto for these and it's much cleaner. Your guests won't figure out they're keto.
Can you freeze it?
I haven't tried freezing these cheesecake bars, but I think it would be fine.
Very informative. What is your site?
ketofocus.com - this is it. Hundreds more keto recipes on here if you want to keep going.
Hello there! I’m new to your website and loving it!
Some of your recipes, like the one above, call for “monk fruit.” I’m new to some of these ingredients - do you mean a monk fruit sweetener or the actual monk fruit?
And most monk fruit sweeteners I’ve looked into are mostly erythritol. Is there one that is all monk fruit?
Thank you so much!
Yes, I use a blend of monkfruit and erythritol. The brand I use is Lakanto.