Have you ever craved something so creamy, fruity, and satisfying that it feels like the ultimate treat but without the guilt?
That was me last summer, standing at the farmer’s market, holding a basket of fresh strawberries.
I wanted something sweet, but I didn’t want to stray from my gluten-free and keto-friendly lifestyle.
So, I went home and whipped up these strawberry cheesecake bars.
They were everything I didn’t know I needed—decadent but healthy, indulgent yet balanced. I think you’ll love them too.
Tips and Variations
- Substitutions: Use coconut flour instead of almond flour (reduce to ¾ cup as it absorbs more liquid).
- Flavor twists: Swap strawberries for raspberries or blueberries for a different fruity kick.
- Dairy-free: Substitute cream cheese with a dairy-free version like Kite Hill.
Serving Suggestions
Serve these bars as a cool dessert for BBQs, brunches, or a mid-week pick-me-up. Pair them with iced herbal tea or black coffee for an extra touch of indulgence.

Gluten-Free Keto Strawberry Cheesecake Bars
- Total Time: 50 minutes
- Yield: 12 bars 1x
- Diet: Gluten Free
Description
Creamy, fruity, and keto-friendly, these cheesecake bars are made with a buttery almond flour crust, velvety cream cheese filling, and a fresh strawberry topping. Perfect for any occasion!
Ingredients
For the crust:
- 1 ½ cups almond flour
- 3 tbsp unsalted butter, melted
- 2 tbsp granulated erythritol (or sweetener of choice)
- ½ tsp vanilla extract
For the cheesecake filling:
- 16 oz cream cheese, softened
- ½ cup powdered erythritol
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon juice
For the strawberry topping:
- 1 ½ cups fresh strawberries, diced
- 2 tbsp powdered erythritol
- 1 tsp chia seeds (optional, for thickening)
Instructions
Step 1: Make the crust
- Preheat your oven to 325°F and line an 8×8-inch baking dish with parchment paper.
- In a bowl, mix almond flour, melted butter, erythritol, and vanilla extract until it forms a crumbly texture.
- Press the mixture firmly into the bottom of the baking dish to create an even layer.
- Bake for 10 minutes, then set it aside to cool.
Step 2: Prepare the filling
- Beat cream cheese and powdered erythritol in a large mixing bowl until smooth.
- Add eggs one at a time, mixing until fully incorporated.
- Stir in vanilla extract and lemon juice.
- Pour the filling over the cooled crust and smooth the top with a spatula.
Step 3: Add the strawberry topping
- In a saucepan over medium heat, combine strawberries and erythritol.
- Cook for about 5 minutes, stirring occasionally, until the mixture starts to thicken. For extra thickness, stir in chia seeds and let it cool for a few minutes.
- Spoon the strawberry mixture over the cheesecake layer.
Step 4: Bake and chill
- Bake the bars for 30–35 minutes, or until the center is set but still slightly jiggly.
- Let them cool to room temperature, then refrigerate for at least 3 hours (overnight is best).
Step 5: Serve and enjoy
- Cut into 12 bars and serve chilled. Garnish with fresh strawberry slices or a dollop of whipped cream, if desired.
Notes
Chill at least 3 hours for best results. Can be stored in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 195
- Sugar: 2g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg