Ingredients:

  • 2 cups (200g) Super-fine Almond Flour
  • 1/3 cup (65g) Granulated Allulose or Monk Fruit Blend
  • 6 tbsp (85g) Unsalted Butter, melted
  • 1/4 tsp Fine Sea Salt
  • 1/2 tsp Vanilla Extract
  • 16 oz (450g) Full-Fat Cream Cheese, softened
  • 1/2 cup (100g) Granulated Allulose
  • 2 Large Eggs, room temperature
  • 1 tsp Fresh Lemon Juice
  • 1 tsp Vanilla Paste or Extract
  • 1 cup (150g) Fresh Strawberries, hulled and sliced
  • 1 tbsp Water
  • 1 tbsp Powdered Erythritol
  • 1/2 tsp Xanthan Gum

Instructions:

  1. Preheat oven to 175°C. Line an 20x20 cm pan with parchment paper. Combine almond flour, 1/3 cup sweetener, salt, and melted butter. Press firmly into the pan and bake for 10 minutes until edges are barely golden and fragrant. Let cool.
  2. In a small saucepan, simmer strawberries and water for 5-8 minutes until softened. Stir in xanthan gum to the fruit. Blend or mash until smooth, then let it cool.
  3. In a large bowl, beat softened cream cheese and 1/2 cup allulose until smooth. Add eggs one at a time, followed by lemon juice and vanilla, mixing at medium speed until just combined; do not over beat or you'll incorporate too much air.
  4. Pour the cheesecake filling over the cooled crust. Drop spoonfuls of the strawberry reduction onto the filling and swirl with a toothpick. Bake at 160°C for 30-35 minutes until edges are set but the center slightly jiggles.
  5. Cool at room temperature, then refrigerate for at least 4 hours before slicing into 16 bars.