Easy Keto Strawberry Cheesecake Bars

Instructions:

1. Preheat the oven to 180°C (350°F). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. Mix 200g superfine almond flour, 75g melted unsalted butter, 30g powdered erythritol, and 1.5g fine sea salt until a crumbly dough forms. Press the mixture firmly into the bottom of the pan and bake for 10–12 minutes until the edges are just golden. Set aside to cool slightly.
3. Place 150g diced strawberries, 20g granulated keto sweetener, and 5ml fresh lemon juice in a small saucepan over medium heat. Simmer for 8–10 minutes, stirring occasionally, until the berries break down and the liquid reduces by half into a thick, syrupy consistency. Remove from heat and let cool.
4. In a large bowl, beat 450g softened cream cheese and 100g powdered keto sweetener until completely smooth. Add 100g eggs one at a time, beating on low speed just until combined. Stir in 60g sour cream and 5ml vanilla extract until the batter is velvety.
5. Pour the cheesecake batter over the pre-baked crust. Drop small spoonfuls of the strawberry reduction onto the top and use a toothpick or skewer to swirl the syrup into the batter.
6. Bake for 35–40 minutes, or until the edges are set and the center has a slight, uniform jiggle, ensuring the internal temperature reaches 71°C (160°F).
7. Allow the bars to cool to room temperature in the pan. Transfer the pan to the refrigerator and chill for at least 3 hours to set the structure before slicing into 16 bars.