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.
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.
(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.