These Low Carb Strawberry Cheesecake Bars have a buttery almond flour crust, a creamy vanilla cheesecake base, and a vibrant strawberry cheesecake layer on top. Baked, sliced into squares, and just 4g total carbs each.
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- Why these low carb strawberry cheesecake bars work
- Ingredients to make these Low Carb Strawberry Cheesecake Bars
- Step by step instructions
- How to make low carb strawberry cheesecake bars
- Recipe Tips
- Variations & Swaps
- How to store low carb strawberry cheesecake bars
- Macros & Nutrition
- Frequently Asked Questions
- More low carb dessert recipes
- Recipe Card
I manage my own blood sugar through low carb eating, and every recipe on this site comes from my actual kitchen. This is the dessert I bring to gatherings and nobody guesses it's low carb.
If you're looking for more low carb baked desserts, my Blueberry Cottage Cheese Muffins are the most popular recipe on the site. Love strawberry? Check out my Low Carb Strawberry Cottage Cheese Ice Cream for more low carb strawberry recipes. And if you're planning meals around low carb eating, my 14-Day Low Carb Meal Plan is a great place to start.
Love cheesecake? Checkout these Keto Cheesecake Bars with Blueberries or these Low Carb Apple Cheesecake Bars.
Why these low carb strawberry cheesecake bars work
Two distinct layers baked together in one pan. No springform, no water bath, no fuss.
- These low carb cheesecake bars have an almond flour crust that is naturally gluten free and holds together cleanly when sliced
- The strawberry layer is a cooked-down fresh puree, not jam from a jar, so the flavor is real
- No refined flour, no added sugar, minimal impact on blood sugar, making these a solid diabetic friendly cheesecake option
- Gluten free cheesecake bars that are meal-prep friendly and freezer approved
Pro Tip
Why xanthan gum? It thickens the strawberry puree so it stays firm when mixed into the cream cheese and doesn't bleed into the cheesecake layer below.
Ingredients to make these Low Carb Strawberry Cheesecake Bars
Here's what goes into these sugar free cheesecake bars and why each one matters.
Crust
- Almond flour: the base of this almond flour cheesecake crust; use blanched, finely ground for a smooth shortbread texture.
- Low carb sweetener: just enough to balance the crust without overpowering the filling
- Unsalted butter: melted and mixed in; gives the crust that rich, press-in texture that holds together when sliced
Cheesecake Layers
- Cream cheese: full fat, softened to room temp. Cold cream cheese causes lumps in your low carb cheesecake filling
- Egg: binds the filling so it sets when baked; don't skip it
- Vanilla extract: rounds out the cream cheese flavor in the plain layer
- Powdered sweetener: dissolves cleanly into the filling. Granular sweetener leaves a gritty texture in sugar free cheesecake bars
- Fresh strawberries: trimmed, quartered and cooked down into a real puree; this is what separates these bars from recipes that use jam
- Lemon juice: brightens the strawberry flavor and helps the puree reduce properly
- Xanthan gum: a small amount thickens the puree so the strawberry layer holds its shape when baked and doesn't bleed into the cheesecake layer
Pro Tip
One drop of natural red food coloring in the strawberry layer makes it visually pop without affecting flavor. Totally optional but great for photos.
* See the recipe card for a complete list of ingredients and measurements.
Step by step instructions
How to make low carb strawberry cheesecake bars
STEP 1: Make the Crust: Combine almond flour, sweetener and melted butter. Press into a greased pan lined with overhanging parchment. Bake at 350°F for 12-15 minutes until golden. Cool completely before adding any filling.
STEP 2: Cook the Puree and Mix the Filling: Blend quartered strawberries with lemon juice. Reduce in a saucepan over low/medium heat, sprinkle in xanthan gum and stir to thicken. Cool completely. Meanwhile beat cream cheese, egg, vanilla and powdered sweetener until smooth. Scrape sides, mix again. Spread half the mixture over the cooled almond flour crust cheesecake base.
STEP 3: Add the Strawberry Layer: Whisk the cooled strawberry puree into the remaining cream cheese mixture. Add a drop of natural food coloring if using.
STEP 4: Bake, Cool and Cut: Spread evenly over the first cheesecake layer. Bake at 350°F for 30 minutes. Cool fully at room temp, refrigerate 1 hour, lift out using the parchment and cut into squares. These baked strawberry cheesecake bars are worth the wait.
Pro Tip
The parchment overhang is the move. Don't skip it. It lets you lift the whole slab out cleanly so you get sharp, even squares every time.
Recipe Tips
Small details make the difference with baked low carb cheesecake. Here's what to know before you start.
- Cool the crust completely before adding the filling or the bottom layer softens and the layers won't hold
- Cool the strawberry puree completely before mixing into the cream cheese or it will melt the filling and the layers will bleed together
- Refrigerate for at least 1 hour before cutting. This is the key to clean edges on your cheesecake bars
Variations & Swaps
These low carb cheesecake bars are easy to adapt. Here are the most useful swaps.
- No sweetener in the crust? Leave it out. The filling carries the sweetness on its own
- Frozen strawberries work fine. Thaw completely and drain excess liquid before blending or the puree won't reduce properly
- Different berry? Blueberries or raspberries work with the exact same puree method for an easy sugar free cheesecake swap
- Want individual portions? Press the crust into a muffin tin lined with cupcake liners and divide the filling evenly for mini low carb cheesecake bars
Love cheesecake flavors? Check out more of my Low Carb Cheesecake Recipes for more diabetic friendly dessert ideas.
How to store low carb strawberry cheesecake bars
- Fridge: Store in an airtight container for up to 5 days. These cheesecake bars actually taste better the next day once fully set
- Freezer: Wrap squares individually in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge. This is the easiest way to freeze low carb cheesecake without losing texture
- Do not leave at room temperature for more than 2 hours
Macros & Nutrition
Per bar: 201 calories, 19g fat, 4g total carbs, 1g fiber, 2g sugar, 5g protein.
Macros are calculated using total carbs, not net carbs. For anyone managing blood sugar, total carbs gives you a more accurate picture of how a food will affect your levels. These strawberry cheesecake bars are a diabetic friendly dessert option that fits comfortably into a low carb eating plan.
Frequently Asked Questions
Yes. Bake the day before, refrigerate overnight and cut into squares before serving. They're actually better the next day once fully set.
The strawberry puree wasn't thick enough or wasn't cooled before mixing. Make sure the xanthan gum is fully stirred in and the puree is cooled to room temp before combining with the cream cheese.
They use no refined sugar or flour. The ingredients have minimal impact on blood sugar. Always check your own response, but this recipe was designed with blood sugar management in mind.
Recipe Card
Low Carb Strawberry Cheesecake Bars (Almond Flour Crust)
RECIPE VIDEO
Ingredients
- 1.5 cups almond flour
- 1 tablespoon granular sweetener
- ½ cup unsalted butter softened
- 16 oz cream cheese softened
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup powdered sweetener sugar substitute
- 1 cup strawberries washed, trimmed and quartered
- 1 tablespoon lemon juice
- ⅛ teaspoon xanthan gum
Instructions
- Preheat oven to 350°F. Grease an 8x8 baking pan and line with parchment paper, leaving enough overhang on the sides to lift the bars out easily once cooled.
- Combine almond flour, sweetener and melted butter in a bowl and mix until combined. Transfer to the prepared pan and press down evenly with your fingers or the back of a spoon. Bake for 12-15 minutes until golden. Remove from oven and set aside to cool completely.
- Trim and quarter the strawberries. Add to a blender with the lemon juice and blend until smooth. Transfer to a small saucepan over low/medium heat. Let it reduce, stirring occasionally. Sprinkle in the xanthan gum, stir to combine and continue to cook until thickened. Remove from heat and set aside to cool completely.
- In a large bowl beat the softened cream cheese, egg, vanilla extract and powdered sweetener with a hand mixer or stand mixer until smooth. Scrape down the sides and mix again until no lumps remain.
- Once the crust is fully cooled, spread half the cream cheese mixture evenly over the crust.
- Add the cooled strawberry puree to the remaining cream cheese mixture and whisk until fully combined and smooth. If using, add one drop of natural red food coloring and mix to combine.
- Spread the strawberry cheesecake mixture evenly over the plain cheesecake layer. Bake at 350°F for 30 minutes. The center will have a slight jiggle when done, this is correct, it sets in the fridge.
- Remove from oven and allow to cool completely at room temperature. Once cooled, refrigerate for at least 1 hour to firm up. Use the parchment overhang to lift the slab out of the pan. Cut into squares and serve.
Notes
- For best results, make these the day before. The layers firm up overnight and the strawberry flavor deepens in the fridge.
- Bars keep in the fridge for up to 5 days or can be wrapped individually and frozen for up to 2 months.
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Oscar Chimenti says
I make these low carb strawberry cheesecake bars year round because they are easy, they fit my macros, and nobody who tries them ever believes they are only 4g carbs.