AMAZING STRAWBERRY KETO CHEESECAKE RECIPE IN BAR FORM
I have loved cheesecake since I was a kid. Especially if you drizzle a strawberry or cherry sauce on top. It’s easy to turn this classic dessert into a ketogenic version.
In this video, I show you how to make a baked strawberry keto cheesecake. This low carb dessert recipe for cheesecake bars has a smooth, creamy center filled with sweet strawberry flavor. It’s sitting on a crunchy keto shortbread crust and is topped with homemade whipped cream.
The keto crust is a crunchy, buttery shortbread crust. It has coconut flakes to give it that crunch. You can always omit the coconut flakes if you aren’t a fan of coconut. But they don’t really add much coconut flavor so I say keep them!
This keto cheesecake is meant to be shared. I baked mine in a square baking dish then cut them up into bars to serve to my friends. My non-keto friends flipped for this cheesecake!
CLICK HERE FOR THE FULL RECIPE: https://www.ketofocus.com/recipes/keto-strawberry-cheesecake-bars/
I get my almond flour, Swerve, monk fruit and coconut flakes from Thrive Market. Click here to get 25% off your first order! http://thrv.me/z4pLT5
I’ll will be coming out with MORE KETO DIET RECIPES video soon, so make sure you subscribe so you don’t miss it!
KETO STRAWBERRY CHEESECAKE RECIPE
1 ½ cups almond flour
½ cup coconut flakes
¼ cup Swerve or sweetener of choice
4 tablespoons melted butter
½ teaspoon salt
2 cups strawberries, hulled and halved
¼ cup Swerve
½ cup monk fruit
2 (8ox) packages cream cheese, softened to room temperature
1 ½ teaspoon vanilla extract
1 ¼ cup heavy cream
⅓ cup confectioner’s Swerve or powdered sweetener of choice
1 teaspoon vanilla
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.
To make the keto shortbread crust, combine all the ingredients for the crust in a small bowl. Press into a square baking dish lined with damp parchment paper. Bake at 325 degrees for 10 to 12 minutes. Let cool. Increase oven temperature to 350 degrees.
To make the filling, combine strawberries with ¼ cup Swerve or sweetener of choice.
Cook over medium heat, stirring occasionally until the strawberries start to soften and juices are released, about 5-8 minutes. Let cool.
Using a food processor or blender, puree the strawberry mixture until smooth, about 1 minute. Transfer to a large bowl and set aside.
To the food processor or blender, add the cream cheese and monk fruit. Puree until smooth. Add the eggs and vanilla to the cream cheese mixture and puree until incorporated. Scrape the cream cheese mixture into the strawberry puree and stir until combined.
Pour berry mixture onto cool keto shortbread crust. Bake at 350 degrees for 35 to 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)
To make the topping, whip the cream and confectioner’s Swerve until fluffy. Add vanilla. Continue to whip until medium peaks are formed. Spread the whipped cream over the top of the cheesecake. May top with additional sliced strawberries if desired.
(makes 12 bars)
NET CARBS: 5g
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ES Labor Life – Giants’ Nest