No Bake Keto Strawberry Shortcake Bars
Hello lovely readers! Today, I’m delighted to share a recipe that brings together the nostalgic flavors of strawberry shortcake with the modern twist of being keto-friendly. Picture this: it’s a warm afternoon, the sun is gently peeking through your window, and you’re craving something sweet but want to keep things light and low on carbs. This is where these delightful No Bake Keto Strawberry Shortcake Bars come in!
These bars remind me of summers spent in my grandmother’s garden. She’d always have strawberries ripening in the sun, and the air was filled with their sweet aroma. While her shortcakes were the classic kind, this keto version offers all the deliciousness with a touch of health-conscious magic.
Ingredients
- Almond Flour – This is our base for the shortcake. It’s light, nutty, and perfectly keto-friendly. Make sure to use finely ground almond flour for the best texture.
- Swerve Sweetener – A wonderful sugar alternative that doesn’t raise blood sugar levels. It keeps our bars sweet without the extra carbs.
- Coconut Oil – Adds moisture and a subtle coconut flavor. If you’re not a fan of coconut, you can use unsalted butter instead.
- Vanilla Extract – A splash of vanilla elevates the flavors and adds warmth to the bars.
- Fresh Strawberries – The star of the show! These juicy berries bring natural sweetness and a pop of color. Remember to slice them thinly.
- Heavy Cream – Whipped into fluffy perfection, it forms the creamy layer of our bars.
- Cream Cheese – Provides richness and a slight tang, balancing the sweetness of the strawberries.
- Lemon Zest – Adds a refreshing citrus note that brightens the entire dessert.
Instructions
- Prepare the Shortcake Base: In a medium bowl, mix together the almond flour and Swerve sweetener. Stir in the melted coconut oil and a teaspoon of vanilla extract. The mixture should resemble wet sand. Press this mixture firmly into the bottom of a lined square baking dish, ensuring an even layer. Pop it into the fridge to set while you prepare the next steps.
- Create the Creamy Layer: In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the heavy cream, continuing to beat until the mixture is light and fluffy. Fold in the lemon zest and a dash more vanilla extract for extra flavor. Spread this creamy mixture over the chilled shortcake base, smoothing it with a spatula.
- Add the Strawberries: Arrange the sliced strawberries on top of the creamy layer. You can be as artistic as you like here—perhaps a spiral, or a simple scattered pattern. The vibrant reds will make your bars look as good as they taste.
Stay tuned for the final steps and some delightful serving suggestions in the next part of this post. Trust me, these blissful bars are worth the wait!
No Bake Keto Strawberry Shortcake Bars
Welcome back, dear friends! Today, we’re diving into the delightful world of No Bake Keto Strawberry Shortcake Bars. These bars are a dream come true for anyone seeking a sweet, guilt-free escape. Let’s explore how to make them even more heavenly!
Thoughtful Pro Tips
To ensure your Keto Strawberry Shortcake Bars turn out perfectly, here are some tips I’ve gathered along the way:
- Chill your ingredients: Keep your cream cheese and heavy cream well-chilled for easier mixing and a smoother texture.
- Patience is key: Allow ample time for your bars to set in the refrigerator. This patience will reward you with beautifully firm, sliceable bars.
- Layer evenly: When spreading your layers, take your time to ensure even distribution for a balanced bite every time.
Variations and Substitutions
One of the joys of creating these bars is the ability to customize them to your heart’s content. Here are a few ideas:
- Berry Swap: If strawberries aren’t your favorite, try raspberries or blueberries for a different berry burst.
- Nuts for Texture: Add a sprinkle of chopped almonds or pecans to the crust for an extra crunch.
- Dairy-Free Option: Use coconut cream and a dairy-free cream cheese substitute to make the bars vegan-friendly.
What to Serve It With
These bars pair beautifully with a fresh cup of herbal tea or a frothy latte. If you’re entertaining, consider serving them alongside a vibrant fruit platter for a colorful and refreshing treat.
Storage and Reheating Guidance
To keep your bars fresh and delicious:
- Refrigeration: Store the bars in an airtight container in the refrigerator for up to five days. They maintain their delightful texture and taste beautifully chilled.
- Freezing: For longer storage, wrap the bars individually in plastic wrap and place them in a freezer-safe container. They can be frozen for up to three months.
- Thawing: When you’re ready to enjoy them, simply thaw in the refrigerator overnight. They will be just as delightful as the day you made them!
FAQs
- Can I use a different sweetener for these bars?
- Absolutely! Feel free to use your preferred keto-friendly sweetener, such as monk fruit or stevia. Just ensure it measures similarly to sugar.
- What can I do if my crust is too crumbly?
- If your crust is a bit crumbly, try adding a tablespoon of melted butter or coconut oil to bind it better.
- How can I make the bars firmer?
- If you’d like a firmer bar, you can add a teaspoon of gelatin to the filling mixture. This will help it set more solidly.
No Bake Keto Strawberry Shortcake Bars
Description
Indulge in these delicious No Bake Keto Strawberry Shortcake Bars, a perfect combination of a buttery almond crust, creamy cheesecake filling, and fresh strawberry topping. This low-carb dessert is a delightful treat without the guilt!
Ingredients
For the Crust:
- For the Crust:
- 1 1/2 cups almond flour
- 1/3 cup unsalted butter, melted
- 2 tablespoons erythritol
- 1/4 teaspoon vanilla extract
- Pinch of salt
- For the Cheesecake Filling:
- 1 cup cream cheese, softened
- 1/3 cup heavy whipping cream
- 1/4 cup powdered erythritol
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- For the Strawberry Topping:
- 1 cup fresh strawberries, hulled and sliced
- 1 tablespoon chia seeds
- 2 tablespoons water
- 1 tablespoon erythritol
Instructions
1. Prepare the Crust:
- To prepare the crust, combine almond flour, melted butter, erythritol, vanilla extract, and salt in a bowl. Mix until the ingredients are well incorporated.
- Press the crust mixture evenly into the bottom of an 8×8 inch square baking dish lined with parchment paper. Freeze for 10-15 minutes to set.
- For the cheesecake filling, beat together the cream cheese and heavy whipping cream until smooth and creamy.
- Add powdered erythritol, vanilla extract, and lemon juice to the cream cheese mixture. Continue to beat until fully combined and fluffy.
- Spread the cheesecake filling over the chilled crust evenly. Return to the freezer while preparing the strawberry topping.
- To make the strawberry topping, blend the sliced strawberries, chia seeds, water, and erythritol using a food processor or blender until smooth.
- Pour the strawberry mixture over the cheesecake layer, spreading it evenly.
- Refrigerate the assembled bars for at least 2 hours, or until firm.
- Once set, remove from the fridge and cut into bars. Serve chilled and enjoy!
Notes
For best results, ensure the cream cheese is at room temperature before mixing to achieve a smooth filling. These bars can be stored in the refrigerator for up to 5 days.
