Keto Strawberry Cheesecake Bars

Step by Step Instructions

1. 1

   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.

2. 2

   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.

3. 3

   Increase oven temperature to 350 degrees.

4. 4

   To make the filling, combine strawberries with ¼ cup Swerve or sweetener of choice.

5. 5

   Cook over medium heat, stirring occasionally until the strawberries start to soften and juices are released, about 5-8 minutes. Let cool.

6. 6

   Using a food processor or blender, puree the strawberry mixture until smooth, about 1 minute. Transfer to a large bowl and set aside.

7. 7

   To the food processor or blender, add the cream cheese and monk fruit. Puree until smooth.

8. 8

   Add the eggs and vanilla to the cream cheese mixture and puree until incorporated.

9. 9

   Scrape the cream cheese mixture into the strawberry puree and stir until combined.

10. 10

    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).

11. 11

    To make the topping, whip the cream and confectioner’s Swerve until fluffy. Add vanilla. Continue to whip until medium peaks are formed.

12. 12

    Spread the whipped cream over the top of the cheesecake. Top with fresh sliced strawberries if you want.