Ingredients
1 1/2 cups almond flour
1/4 cup unsalted butter, melted
1/4 cup erythritol
1/4 tsp salt
2 cups fresh strawberries, chopped
2 oz cream cheese, softened
1/4 cup erythritol (or powdered sugar, unsweetened)
1 tsp pure vanilla extract
1/2 tsp fresh lemon juice
Instructions
Line an 8×4 inch loaf pan with parchment paper.
In a bowl, mix almond flour, 1/4 cup butter, 1/4 cup erythritol, and salt until the mixture resembles coarse crumbs. Press this crust into the bottom of the pan and refrigerate while preparing the filling.
In a separate bowl, gently toss the chopped strawberries with a pinch of erythritol and lemon juice to macerate.
Beat the cream cheese until smooth. Add 1/4 cup erythritol, vanilla extract, and a pinch of salt. Spread the cream cheese mixture evenly over the crust.
Spread the macerated strawberries over the cream cheese layer.
Freeze for at least 4 hours, until firm. Slice into 12 bars and serve chilled.
Notes
Ensure strawberries are dry before macerating to avoid adding moisture.
For best texture, press the crust solidly and allow the mixture to set completely in the freezer.
Store leftover bars in an airtight container in the freezer for up to 1 month.
- Prep Time: 20
- Category: Desserts
- Method: Freezing
- Cuisine: American
- Diet: Low Carb, Keto, Sugar-Free
Nutrition
- Serving Size: 1 bar
- Calories: 120
- Sugar: 0g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 2g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg