No-Bake Keto Strawberry Bars – Easy, Creamy, and Naturally Sweet

These bars taste like summer and come together without turning on the oven. They’re creamy, lightly sweet, and full of fresh strawberry flavor, all while staying low in carbs. If you’re craving a quick treat that’s keto-friendly and fuss-free, this recipe delivers.

You’ll get a crisp almond-coconut crust, a silky cheesecake-style filling, and a bright strawberry layer on top. They’re perfect for meal prep, parties, or a simple weeknight dessert.

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No-Bake Keto Strawberry Bars - Easy, Creamy, and Naturally Sweet

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• For the crust: 1 1/2 cups fine almond flour
• 1/2 cup unsweetened shredded coconut
• 1/4 cup powdered erythritol or allulose
• 1/4 teaspoon fine sea salt
• 6 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• For the filling: 12 ounces cream cheese, softened
• 1/2 cup powdered erythritol or allulose (adjust to taste)
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1/2 cup heavy whipping cream, cold
• For the strawberry layer: 1 1/2 cups fresh strawberries, hulled and chopped (plus a few for garnish)
• 2 tablespoons powdered erythritol or allulose
• 1 teaspoon lemon juice
• 1 teaspoon unflavored powdered gelatin (optional, for a firmer top)
• 2 tablespoons water (if using gelatin)
• To finish: Pinch of flaky sea salt (optional)
• Fresh mint or extra strawberry slices (optional garnish)

Method

 

1. Prep your pan. Line an 8x8-inch square pan with parchment, leaving overhang for easy lifting. Lightly grease the sides so the filling doesn’t stick.
2. Make the crust. In a bowl, mix almond flour, shredded coconut, powdered sweetener, and salt. Stir in melted butter and vanilla until the mixture resembles damp sand.
3. Press and chill. Firmly press the crust into the pan in an even layer. Use the bottom of a measuring cup to compact it. Chill while you make the filling.
4. Beat the cream cheese. In a mixing bowl, beat softened cream cheese with powdered sweetener until smooth and fluffy, about 1–2 minutes. Add vanilla and lemon juice; mix again.
5. Whip the cream. In a separate bowl, whip the cold heavy cream to medium-stiff peaks. Don’t overbeat.
6. Fold and spread. Gently fold the whipped cream into the cream cheese mixture until no streaks remain. Spread evenly over the chilled crust. Return to the fridge.
7. Make the strawberry layer. In a small saucepan, combine chopped strawberries, sweetener, and lemon juice. Cook over medium heat for 3–5 minutes, stirring and lightly mashing, until juicy and slightly thickened.
8. Optional gelatin step. If you want a firmer top, sprinkle gelatin over 2 tablespoons water and let it bloom for 5 minutes. Stir the bloomed gelatin into the warm strawberry mixture until dissolved.
9. Cool and top. Let the strawberry mixture cool until just warm, not hot. Spoon over the cream layer and spread gently.
10. Chill to set. Refrigerate for at least 3 hours, or until fully set. Overnight is best for clean slices.
11. Slice and serve. Lift out by the parchment, cut into 12–16 bars, and garnish with extra strawberries, mint, and a tiny pinch of flaky sea salt if you like.

Why This Recipe Works

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This recipe combines a no-bake crust with a creamy filling, so you get great texture without complicated steps. Almond flour and shredded coconut mimic a cookie crust but keep the carbs low.

The filling uses cream cheese and heavy cream for a rich, stable base that sets nicely in the fridge. Fresh strawberries brighten the top layer while a sugar-free sweetener keeps it keto-friendly. Everything sets up quickly, slices cleanly, and tastes like a chilled cheesecake bar—no oven required.

Ingredients

• For the crust:
  • 1 1/2 cups fine almond flour
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup powdered erythritol or allulose
  • 1/4 teaspoon fine sea salt
  • 6 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
• For the filling:
  • 12 ounces cream cheese, softened
  • 1/2 cup powdered erythritol or allulose (adjust to taste)
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1/2 cup heavy whipping cream, cold
• For the strawberry layer:
  • 1 1/2 cups fresh strawberries, hulled and chopped (plus a few for garnish)
  • 2 tablespoons powdered erythritol or allulose
  • 1 teaspoon lemon juice
  • 1 teaspoon unflavored powdered gelatin (optional, for a firmer top)
  • 2 tablespoons water (if using gelatin)
• To finish:
  • Pinch of flaky sea salt (optional)
  • Fresh mint or extra strawberry slices (optional garnish)

Step-by-Step Instructions

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1. Prep your pan. Line an 8×8-inch square pan with parchment, leaving overhang for easy lifting.

   Lightly grease the sides so the filling doesn’t stick.

2. Make the crust. In a bowl, mix almond flour, shredded coconut, powdered sweetener, and salt. Stir in melted butter and vanilla until the mixture resembles damp sand.
3. Press and chill. Firmly press the crust into the pan in an even layer. Use the bottom of a measuring cup to compact it.

   Chill while you make the filling.

4. Beat the cream cheese. In a mixing bowl, beat softened cream cheese with powdered sweetener until smooth and fluffy, about 1–2 minutes. Add vanilla and lemon juice; mix again.
5. Whip the cream. In a separate bowl, whip the cold heavy cream to medium-stiff peaks. Don’t overbeat.
6. Fold and spread. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.

   Spread evenly over the chilled crust. Return to the fridge.

7. Make the strawberry layer. In a small saucepan, combine chopped strawberries, sweetener, and lemon juice. Cook over medium heat for 3–5 minutes, stirring and lightly mashing, until juicy and slightly thickened.
8. Optional gelatin step. If you want a firmer top, sprinkle gelatin over 2 tablespoons water and let it bloom for 5 minutes.

   Stir the bloomed gelatin into the warm strawberry mixture until dissolved.

9. Cool and top. Let the strawberry mixture cool until just warm, not hot. Spoon over the cream layer and spread gently.
10. Chill to set. Refrigerate for at least 3 hours, or until fully set. Overnight is best for clean slices.
11. Slice and serve. Lift out by the parchment, cut into 12–16 bars, and garnish with extra strawberries, mint, and a tiny pinch of flaky sea salt if you like.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 5 days.

  Keep the bars chilled until serving.

• Freezer: Freeze bars on a sheet until firm, then wrap individually. Store up to 2 months. Thaw in the fridge for a few hours before serving.
• Make-ahead: You can prepare all components a day in advance.

  Assemble and chill overnight for the best texture.

Health Benefits

• Low in carbs: Almond flour and a sugar-free sweetener keep net carbs down compared to traditional bars.
• High in healthy fats: Almonds, coconut, and dairy provide satisfying fats that help with fullness and steady energy on keto.
• Strawberry antioxidants: Strawberries offer vitamin C and polyphenols while contributing fewer carbs than many fruits.
• Gluten-free: Naturally gluten-free for those avoiding wheat.

Common Mistakes to Avoid

• Using granulated sweetener in the filling. It can feel gritty. Use powdered for a smooth texture.
• Not softening the cream cheese. Cold cream cheese clumps and won’t blend smoothly.
• Skipping the chill time. The bars need time to set; rushing leads to messy slices.
• Pouring hot strawberries on the filling. Let the mixture cool slightly or it can melt and swirl the cream layer.
• Overwhipping the cream. This can make the filling grainy. Aim for medium-stiff peaks.

Recipe Variations

• Chocolate drizzle: Melt sugar-free dark chocolate with a touch of coconut oil and drizzle over the set bars.
• Lemon burst: Add 1–2 teaspoons of lemon zest to the filling and an extra squeeze of lemon in the strawberry layer.
• Nut-free crust: Swap almond flour for sunflower seed flour and use more coconut to balance texture.
• Strawberry swirl: Skip the separate top layer.

  Spoon small dollops of strawberry compote over the cream layer and swirl with a toothpick.

• Berry blend: Mix in raspberries or blueberries for a mixed-berry topper while keeping portions keto-friendly.