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
Scale
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.