Low Carb Strawberry Cheesecake Squares

Low Carb Strawberry Cheesecake Squares

These Low Carb Strawberry Cheesecake Squares have a thick and creamy cheesecake filling swirled with sugar-free strawberry preserves baked in an almond flour crust.  This low carb dessert is our favorite when we’re craving something sweet. Each square contains approximately 2.06 grams net carbs, depending on the sugar-free sweetener and brands used.

 

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Welcome to My Kitchen Serenity!  Thank you for visiting!  I’m happy to share with you this Low Carb Strawberry Cheesecake recipe!  Why?  Because it’s a quick & easy, sweet, rich treat that’s ready in a flash.  We love sweets at our house!  So why not have a sweet treat that’s low carb like this one!  These sugar-free cheesecake squares are perfect when you’re craving something sweet.  These bite-sized treats pack a lot of flavor.  Save some for yourself to snack on or serve on a platter to share with your favorite people.

 

This almond flour crust is just as delicious as the filling!  It reminds me of my favorite cookies as a child, pecan shortbread cookies!  I love this crust and I can imagine it being a good pie crust for other dessert pies as well.  Use a super fine ground almond flour, like Bob’s Red Mill,  for best results.

 

This low carb strawberry cheesecake recipe makes about 32 squares.  Each square contains approximately 2.06 net carbs, depending on the sugar-free sweetener and brands used.  I happen to like granular Splenda and that’s what I used to calculate the net carbs for this recipe (see Notes below).

 

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Ingredients for Low Carb Strawberry Cheesecake Squares

Almond flour, super fine ground

Butter, softened

Granulated Splenda (other options:  Swerve, 6 packets stevia, or 1/4 tsp liquid stevia)

Pecans, finely chopped

Cream cheese, softened

Granulated Splenda (other options:  Swerve, 6 packets stevia, or 1/4 tsp liquid stevia)

Egg

Strawberry preserves, sugar free

Almond milk

 

How to Make Almond Flour Crust

STEP 1:  Preheat oven to 350F. Grease a 9-inch square pan. Place softened butter and sugar-free sweetener in a mixing bowl and beat until smooth. Add almond flour and chopped pecans, and stir until well blended. Press into the bottom of a greased 9-inch square pan.  Bake 15 minutes or until lightly browned. Remove from oven and let cool or 10 minutes.

 

How to Make Low Carb Cheesecake 

STEP 2:  While the crust is cooling, add the softened cream cheese, sugar free sweetener, egg, and almond milk to a bowl. Beat for 3 minutes until creamy and smooth. Spread on top of the crust.

 

STEP 3:  Heat the strawberry preserves in the microwave for about 20-30 seconds or until smooth enough to pour. Drizzle the melted strawberry preserves on top of the cheesecake, making 4 horizontal lines. Then, run a butter knife through the horizontal lines to create a swirl effect. It doesn’t have to be perfect! Swirl the preserves any way you want.

 

STEP 4:  Bake about 20 minutes or until the filling is set. Cool completely before slicing and serving. I like to refrigerate this for a couple of hours before slicing and eating. 

 

NOTES:  (1) Use your favorite low carb/keto sweetener.  (2) Experiment with different flavors of sugar-free preserves!  Blackberry, raspberry, blueberry, etc.  Be sure to check the nutritional information.

  

removestrawberry cheesecake squares

 

How to Make Keto Strawberry Cheesecake

These low carb strawberry cheesecake bites can easily be made into a keto dessert.  Just use a natural, sugar-free sweetener such as stevia (I prefer liquid stevia glycerite because it’s less bitter).  Swerve works really nice, too.  But of course, use YOUR favorite!  Everybody has a preference, right!  Also, for keto, depending on which keto plan you’re following (I understand there are 3 types of keto!), you could skip the sugar-free strawberry preserves used in this recipe, and just have a strawberry on top or skip altogether.  For more information about keto sweeteners and other foods, here’s a very good list of what to eat, and what not to eat on the ketogenic diet https://www.dietdoctor.com/low-carb/keto/foods.

 

 

low carb cheesecake lifeloveandblog

Low Carb Strawberry Cheesecake Squares

These Low Carb Strawberry Cheesecake Squares have a thick and creamy cheesecake filling swirled with sugar-free strawberry preserves baked in an almond flour crust.  This low carb dessert is our favorite when we're craving something sweet. Each square contains approximately 2.06 grams net carbs, depending on the sugar-free sweetener and brands used.
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 32 squares

Ingredients

  • 1 cup Almond flour, super fine ground
  • 1/2 cup Butter, softened
  • 1/4 cup Granulated Splenda other options:  Swerve, 6 packets stevia, or 1/4 tsp liquid stevia
  • 1/2 cup Pecans, finely chopped
  • 8 oz Cream cheese, softened
  • 1/4 cup Granulated Splenda other options:  Swerve, 6 packets stevia, or 1/4 tsp liquid stevia
  • 1 Egg
  • 4 tbsp Strawberry preserves, sugar free
  • 1 tbsp Almond milk

Instructions

  • Preheat oven to 350F. Grease a 9-inch square pan. Place softened butter and sugar free sweetener in mixing bowl and beat until smooth. Add almond flour and chopped pecans, and stir until well blended. Press into the bottom of the pan. Bake 15 minutes or until lightly browned. Remove from oven and let cool or 10 minutes.
  • While the crust is cooling, add the softened cream cheese, sugar free sweetener, egg, and almond milk to a bowl. Beat for 3 minutes until creamy and smooth. Spread on top of the crust.
  • Heat the strawberry preserves in the microwave for about 20-30 seconds or until smooth enough to pour. Drizzle the melted strawberry preserves on top of the cheesecake, making 4 horizontal lines. Then, run a butter knife through the horizontal lines to create a swirl effect. It doesn't have to be perfect! Swirl the preserves any way you want.
  • Bake about 20 minutes or until the filling is set. Cool completely before slicing and serving. I like to refrigerate this for a couple of hours before slicing and eating. 

Notes

(1) Use your favorite low carb/keto sweetener.  (2) Experiment with different flavors of sugar-free preserves!  Blackberry, raspberry, blueberry, etc.  Be sure to check the nutritional information.
Tried this recipe?Mention @mykitchenserenity or tag #mykitchenserenity on Instagram!!

 

HOW LONG WILL CHEESECAKE KEEP IN THE FRIDGE?

These cheesecake squares will stay fresh for up to 3 days in the refrigerator.  Store them in airtight containers.  I like to use BPA-free glass containers with locking lids.  Check out this 20-piece set of glass food storage containers with locking lids.  These containers are great for meal prep, too!

 

I hope you enjoy these low carb strawberry cheesecake squares.  If you try this recipe, let me know what you think.  I’d love to hear from you.  Let’s keep in touch.

 

Try some of our other low carb recipes:

Keto Chocolate Mug Cake

Hearty Low Carb Keto Chili

Low Carb Keto Pizza

Low Carb Keto Jambalaya

Low Carb Pork Curry over Cauliflower Rice

Low Carb Steak and Blue Cheese Salad

Low Carb Fiesta Burger

 

 

 

 

 

Notes:  Different brands will vary on the net carbs so keep that in mind.  For the most part, they should be fairly close.  Use a site like MyFitnessPal.com or FatSecret.com to figure out this information based on the brands or ingredients you used.  

Now the legal stuff (because my mama didn’t raise no fool):  Please note that I am not a medical or nutritional professional.  I am simply sharing my personal favorite recipes on this blog.  Please consult with your physician before starting any diet or exercise program.  I provide net carb information for my low carb recipes simply as a courtesy to my readers.  I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.



5 thoughts on “Low Carb Strawberry Cheesecake Squares”

  • Wow this looks amazing guys! My fave dessert; cheesecake with strawberries. Perfect combo of sweet and tart, if you ask me, because it never feels heavy but still fills you up. I love it. Thanks for sharing guys.

    Ryan

    • I went to the store yesterday to buy ingredients for this recipe and now I don’t see the recipe anymore! Come back, recipe!

      • Hi Eva! My deepest apology to you. We are in the process of changing themes and sites. I’m so sorry you experienced this huge inconvenience. The recipe card should be showing up now. Thank you so very much for alerting us of this problem!!

  • Both in the written instructions and again in the recipe, you fail to mention the almond flour. I’m guessing you add it in with the chopped pecans?

    • Terri, thanks so much for pointing that out!! You are correct – you add the almond flour in with the chopped pecans. I have updated the instructions and recipe to reflect the almond flour.

      Thanks again for bringing that to my attention! I hope you try it out. Let me know what you think!

      Anne

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