Ingredients
Scale
- 1 1/2 cups almond flour
- 1/3 cup melted butter
- 3 tbsp erythritol or monk fruit sweetener (for crust)
- 12 oz cream cheese, softened
- 1 egg yolk
- 1/3 cup erythritol or monk fruit sweetener (for filling)
- 1 tsp vanilla extract
- 1 cup strawberries, chopped
- 1 tbsp sweetener (for strawberry swirl)
- 1 tsp lemon juice
- Optional: 1/4 tsp xanthan gum
- Optional Crumble Topping: 1/4 cup chopped pecans, 2 tbsp almond flour, 1 tbsp butter
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper.
- In a bowl, mix almond flour, melted butter, and sweetener until it resembles damp sand. Press into the pan and bake for 8–10 minutes. Let cool completely.
- In another bowl, beat softened cream cheese with sweetener, vanilla extract, and egg yolk until smooth. Spread over the cooled crust.
- In a saucepan, cook strawberries, lemon juice, and sweetener over medium-low for about 10 minutes. Add xanthan gum if using. Cool completely before dolloping over the cheesecake layer and swirl with a knife.
- Optional: Mix pecans, almond flour, and butter to create a crumble topping. Sprinkle on top.
- Bake for 20–25 minutes until center is slightly jiggly. Cool completely and refrigerate for at least 2 hours (preferably overnight).
- For clean slices, freeze for 15 minutes before cutting. Store in fridge up to 1 week or freeze wrapped bars for longer storage.
Notes
Let cream cheese soften to avoid lumps. Always cool the crust fully before adding filling to prevent sogginess. Less strawberry swirl gives better texture and definition.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 2g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg