Name: Low-Carb Chocolate-Covered Strawberry Cheesecake Bars
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 7 h 30 min
Yield: 10 Bars
Cuisine: American
Ingredients: 1 1/2 cups almond flour; 4 tbsp unsalted butter; 1/3 cup golden monk fruit sweetener (use code “REALBALANCED” for 20% off Lakanto products); 16 oz cream cheese, softened; 1/2 tsp vanilla extract; 2 tsp strawberry extract; 1/2 cup golden monk fruit sweetener; 2 eggs, beaten; 2 tbsp heavy whipping cream; 2 tbsp unsweetened cocoa powder; 100g raw cocoa butter; 3 tbsp heavy whipping cream; 1/4 cup golden monk fruit sweetener

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Wanna know how to make chocolate-covered strawberries even better? Turn ’em into low-carb cheesecake bars!

close up shot of Low-Carb Chocolate-Covered Strawberry Cheesecake Bar cut in half

These dessert bars are a perfect way to enjoy the decadence of a delicious berry cheesecake PLUS chocolate without eating a bazillion grams of sugar.

Chocolate + Strawberry + Cheesecake? This Recipe is a Delicious Low-Carb Dessert Option

delicious low carb Chocolate Covered Strawberry Cheesecake Bars cut in half and stacked on top of each other

Eating a low-carb diet does not mean low-in-flavor treats! I follow a ketogenic diet and am a firm believer that enjoying low-carb desserts is both allowable and AWESOME.

This recipe in particular is a surefire way to show someone new to a ketogenic way of eating that desserts can be both low-carb AND delicious!

These Low-Carb Chocolate Covered Strawberry Cheesecake Bars Are Perfect Make-Ahead Recipe

I love to prepare this recipe in advance of serving it. Since it needs a decent amount of time to chill in the refrigerator after baking and to allow the chocolate coating to harden, I recommend baking these up the day before and giving them an overnight session in the fridge. They don’t, however, need to be chilled overnight! That’s just my personal preference.

Net Carbs In This Recipe

One bar is just 5.4g net carbs.

Diets This Low-Carb Chocolate Covered Strawberry Cheesecake Bars Recipe Is Compliant With

keto Chocolate Covered Strawberry Cheesecake cut in half with more cheesecake bars and halved strawberry in the background

This recipe is low-carb, keto, gluten-free, grain-free, vegetarian, and refined-sugar-free.

You can find all Real Balanced dessert recipes here!

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Low-Carb Chocolate-Covered Strawberry Cheesecake Bars

Author: Sara Nelson
Prep Time: 30 minutes
Cook Time: 1 hour, 20 minutes
Total Time: 7 hours, 30 minutes
Yield: 10 Bars 1x
Category: Dessert
Method: Bake
Cuisine: American

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Description

These Low-Carb Chocolate-Covered Strawberry Cheesecake Bars are a delicious and decadent dessert that is sure to satisfy your sweet tooth! This recipe is low-carb, keto, gluten-free, grain-free, vegetarian, and refined-sugar-free!

Ingredients

Crust

1 1/2 cups almond flour
4 tbsp unsalted butter
1/3 cup golden monk fruit sweetener (use code “REALBALANCED” for 20% off Lakanto products)

Filling

16 oz cream cheese, softened
1/2 tsp vanilla extract
2 tsp strawberry extract
1/2 cup golden monk fruit sweetener
2 eggs, beaten
2 tbsp heavy whipping cream

Chocolate

2 tbsp unsweetened cocoa powder
100g raw cocoa butter
3 tbsp heavy whipping cream
1/4 cup golden monk fruit sweetener

Instructions

For the crust:

Preheat oven to 350 degrees and line 8×8 baking pan with parchment paper (use enough parchment paper that the edges fold outside the rim of the pan).
Melt butter in the microwave for 20-30 seconds.
Add crust ingredients to a small mixing bowl and, using hands, knead ingredients together until fully incorporated.
Pour crust ingredients into prepared baking pan and, using hands, press crust down into an even layer.
Bake for 8 minutes.
Remove pan from oven, reduce heat to 325 degrees, and set pan aside.

For the filling:

Add filling ingredients to a mixing bowl and, using an electric mixer, mix together all ingredients until well-combined.
Pour filling over crust in pan and spread into even layer using a spatula.
Return pan to oven and bake for 1 hour, 10 minutes.
After cook time has elapsed, turn the oven off, open oven door 1 inch, leaving the pan inside for 1 hour.
After 1 hour, cover the pan with foil and transfer the pan from oven to refrigerator.
Chill in the refrigerator for a minimum of 4 hours.

For the chocolate:

Place a baking rack atop a lined baking sheet. Spray baking rack with nonstick cooking spray.
Remove baking pan from refrigerator and carefully remove cheesecake from pan by pulling up on edges of parchment paper.
Cut cheesecake into desired bar size (I cut mine to yield a total of 10 bars).
Using double boiler method on a stovetop, melt chocolate ingredients over medium-low heat. Stirring occasionally until ingredients are fully combined.
Transfer chocolate to a shallow bowl.
Using two forks, place individual cheesecake bars into a bowl of melted chocolate, flipping as necessary so as to evenly coat each side of the bar.
Transfer chocolate-coated cheesecake bars to a prepared baking rack.
Refrigerate bars until chocolate hardens, about 1 hour.
After the chocolate has hardened, using a fork or butter knife, gently press upwards from underneath each individual bar as they may have become slightly stuck to a baking rack.