Keto Strawberry Bliss Bars

Servings: 12 bars
Prep time: 20 minutes
Chill time: 2–3 hours
Bake: No-bake
Net carbs: ~3–4g per bar (brand dependent)

Ingredients

Almond Flour Crust

• 1½ cups almond flour

• ⅓ cup powdered erythritol or monk fruit

• ¼ tsp salt

• ¼ cup unsalted butter, melted

• ½ tsp vanilla extract

Strawberry Cream Layer

• 1 cup heavy whipping cream

• 8 oz cream cheese, softened

• ½ cup powdered erythritol or monk fruit

• ½ cup fresh strawberries, finely chopped

• 1 tsp lemon juice

• ½ tsp vanilla extract

Strawberry Swirl (Optional but Recommended)

• ¾ cup fresh strawberries

• 1 tbsp water

• 1–2 tbsp powdered erythritol, to taste

Instructions

1. Make the Crust

1. Line an 8×8-inch baking dish with parchment paper

2. In a bowl, mix almond flour, sweetener, and salt

3. Add melted butter and vanilla

4. Mix until crumbly and moist

5. Press firmly into the pan

6. Chill in the fridge 15 minutes

2. Prepare Strawberry Swirl

1. Add strawberries, water, and sweetener to a small saucepan

2. Simmer over medium heat 8–10 minutes

3. Mash berries until thick and jam-like

4. Cool completely

3. Make Strawberry Cream Layer

1. Beat heavy cream until stiff peaks form; set aside

2. In another bowl, beat cream cheese until smooth

3. Add sweetener, lemon juice, and vanilla

4. Fold in chopped strawberries

5. Gently fold whipped cream into mixture

4. Assemble the Bars

1. Spread strawberry cream evenly over chilled crust

2. Spoon strawberry swirl on top

3. Use a toothpick or knife to swirl decoratively

5. Chill & Set

• Refrigerate 2–3 hours (or overnight)

• Once firm, lift out and slice into bars

Storage

• Store refrigerated up to 5 days

• Freeze up to 1 month (slice before freezing)

Tips for Success

• Finely chop strawberries to reduce moisture

• Use powdered sweetener for smooth texture

• For firmer bars, add 1 tsp gelatin bloomed in water

• Coconut flour is not a 1:1 almond flour substitute