In bar form.
* crying tears of joy *
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I just can’t seem to get enough of the stuff. There are so many flavours to try and ways to make it that cheesecake could never, ever, be boring.
Cheesecake is my most favourite dessert. I honestly don’t think I could survive without this creamy delicacy. Creating healthy versions that taste just as good as the original is so much fun and especially rewarding.
It doesn’t take much to make this dream boat dessert into a delicious low carb treat. I hope you love these Strawberry Swirl Low Carb Cheesecake Bars as much as I do!
What you’ll need to make these low carb cheesecake bars
There are three layers to these Strawberry Swirl Low Carb Cheesecake Bars.
The crust is made with butter, almond flour, chopped almonds, cinnamon, sukrin gold sweetener and a pinch of salt.
Next up is the cheesecake. This creamy layer is made with cream cheese, powdered monk fruit erythritol sweetener, sour cream, eggs lemon juice and vanilla.
Strawberry sauce is swirled into the cheesecake. For this you will need strawberries, lemon zest and monk fruit erythritol sweetener.
How to make Strawberry Swirl Low Carb Cheesecake Bars
You’ll need to start with room temperature ingredients so that they can combine easier, resulting in a better cheesecake. Then begin with the strawberry sauce so that it can cool to room temperature.
Dice up a couple of strawberries until you have 1 cup of diced strawberries.
Toss them into a saucepan with lemon zest and monk fruit erythritol sweetener. Heat on medium high. The strawberries will start to release juices and eventually will come to a boil.
Reduce the heat to a low simmer and cook for 8 minutes.
Use an immersion blender to puree the sauce until smooth, then set aside to cool to room temperature.
Heat your oven to 325° and line an 8×8″ pan with parchment paper. Spray with oil and set aside.
Chop whole almonds into a fine crumble.
Melt butter and place into a medium bowl. Add almond flour, chopped almonds, cinnamon, sukrin gold and a pinch of sea salt.
Mix well then press evenly into the bottom prepared pan.
Bake in the preheated oven for 8 minutes then set aside to cool.
Add the cream cheese to the bowl of a stand mixer and using the paddle attachment, cream the cream cheese until all the lumps are gone. Scrape the bowl then mix in the powdered monk fruit erythritol sweetener.
Stir in the sour cream, then the eggs one at a time, lemon juice and vanilla, scraping the bowl after each addition. Make sure to scrape all the way down to the bottom of the bowl to ensure there are no lumps left behind.
Pour into the prepared pan.
Swirl Design Options
Scrape the strawberry sauce into a piping bag. There are a couple different ways I like to create a beautiful swirl.
The first is to draw even vertical lines all the way down the pan with the strawberry sauce.
Next step is to take something like a chopstick and run in through the lines, horizontally, to create this beautiful design.
The second design option is to place the strawberry sauce in clumps all over the surface of the cheesecake. Then you would take a chopstick or knife and swirl it all over the cheesecake, through the clumps of strawberry sauce, like in this Keto Blueberry Cheesecake:
Once the strawberry sauce has been swirled into the cheesecake, it’s time to bake it.
Place the pan in the preheated oven on the center rack and bake for 30-35 minutes. You’ll know it’s done when the edges are puffy and have started to crack. The center of the cheesecake will still be slightly jiggly.
Turn the oven off, leaving the cheesecake inside the oven. Prop the door open just a crack with a wooden spoon. Let the cheesecake rest inside the oven for 1 hour, then refrigerate for several hours or overnight.
Slice into 9 bars and enjoy!
Store in the refrigerator in a sealed container for up to 5 days, or freeze for up to 8 months.
If your tastes are anything like mine, I’ve got you covered with delicious low carb sweetener choices!
When it comes to low carb sweeteners I am crazy particular, and believe me, I have tried many.
I refuse to use artificial sweeteners because I am not interested in filling my body with chemicals. There are a couple different natural options you can find on the market today.
The first type I tried was Stevia. I am not a fan of this sweetener at all. I find it tastes horrible, though I know many people who love the stuff.
Xylitol is a great option with zero after taste. It can be replaced 1:1 with sugar in any recipe. The downfall? It’s lethal for pets, so keep it away from your furry friends!
Erythritol is one of my favourite sweeteners. It does have a slight cooling effect so I choose this for sweets that are already chilled such as cheesecake. Some people find they get an upset stomach when too much is consumed.
Erythritol blended with Monk Fruit is my first choice for a low carb sweetener. Lakanto makes a great product as well as So Nourished. There is no after taste and can be replaced 1:1 with sugar in baking. I find the erythritol monk fruit blend taste most like sugar compared to the other low carb sweeteners on the market.
Powdered or granular?
With the erythritol monk fruit blends, you have the option to buy granular or powdered sweetener. Lots of recipes call for powdered sweetener, including this one, because granular sweetener will not dissolve when cool. This will leave a grainy texture in your cheesecake which we super don’t want.
If you want to save a few bucks, you can easily blitz your own from granular form.
Clean your coffee grinder, or have one set aside solely for blitzing your sweetener. Add the granular sweetener and grind for a few moments. The granular sweetener will be in powder form!
Do this is big batches so that you will always have some powdered sweetener on hand!
Other flavour options
Strawberries not in season? Or maybe you just feel like something else? The strawberries can easily be replaced with another type of berry in these Strawberry Swirl Low Carb Cheesecake Bars.
These bars would be delicious with: raspberries, blueberries or blackberries. Simply replace the strawberries with the equivalent amount of berry you choose. Leave everything else the same including the lemon.
If you decide to go with raspberry or blackberry, strain the seeds out of the sauce whole it is still warm.
Tips and Tricks
Here are a few tips and tricks I hope will help you make the most delicious low carb cheesecake bars!
- It is really important to start with room temperature ingredients. If you combine cold ingredients with room temperature ingredients, they won’t combine properly which would leave lumps in your cheesecake, or you would have to whip the mixture for so long that it would create lots of air bubbles.
- Be careful not to over bake the cheesecake. The edges will look puffy and just begin to crack. The center will be jiggly.
- These low carb cheesecake bars are very filling! Having company over or taking these to a potluck? Try cutting them into quarters after you have cut them into 9 so that they go further!
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Strawberry Swirl Low Carb Cheesecake Bars
- 1 cup diced strawberries
- 1 tbsp monk fruit erythritol sweetener
- ¾ tsp lemon zest
- 2 x 8oz full fat cream cheese room temperature
- ½ cup powdered erythritol monk fruit sweetener
- ½ cup full fat sour cream room temperature
- 2 eggs room temperature
- 2 tsp lemon juice
- 1 tsp vanilla extract
- Small Saucepan
- Parchment Paper
- Stand Mixer or Electric Hand Blender
- Combine the diced strawberries with lemon zest and sweetener in a saucepan and heat on medium high.
- The strawberries will start to release juices and eventually will come to a boil.
- Reduce the heat to a low simmer and cook for 8 minutes.
- Use an immersion blender to puree the sauce until smooth, then set aside to cool to room temperature.
- Heat oven to 325° and line an 8×8″ pan with parchment paper. Spray with oil and set aside.
- Chop whole almonds into a fine crumble.
- Melt butter and place into a medium bowl. Add almond flour, chopped almonds, cinnamon, sukrin gold and a pinch of sea salt.
- Mix well then press evenly into the bottom prepared pan.
- Bake in the preheated oven for 8 minutes then set aside to cool.
- Add the cream cheese to the bowl of a stand mixer and using the paddle attachment, cream the cream cheese until all the lumps are gone. Scrape the bowl then mix in the powdered monk fruit erythritol sweetener.
- Stir in the sour cream, then the eggs one at a time, lemon juice and vanilla, scraping the bowl after each addition.
- Pour into the prepared pan.
- Scrape the strawberry sauce into a piping bag.
- Either draw vertical lines of strawberry sauce onto the cheesecake and run a knife or chopstick back and forth horizontally, or pipe blobs of strawberry sauce all over the cheesecake and swirl it back and forth with a chopstick or knife.
- Place the pan in the preheated oven on the center rack and bake for 30-35 minutes. You’ll know it’s done when the edges are puffy and have started to crack. The center of the cheesecake will still be slightly jiggly.
- Turn the oven off, leaving the cheesecake inside the oven. Prop the door open just a crack with a wooden spoon. Let the cheesecake rest inside the oven for 1 hour, then refrigerate for several hours or overnight.
- Slice into 9 bars and enjoy!