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Keto Strawberry Vanilla Swirl Bars - Creamy, Refreshing, and Low-Carb

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups fine almond flour
  • 3 tablespoons powdered erythritol or allulose
  • 1/4 teaspoon fine sea salt
  • 1/4 cup unsalted butter, melted (or coconut oil for dairy-free)
  • 1/2 teaspoon vanilla extract
  • 16 ounces cream cheese, softened (full-fat, room temperature)
  • 1/2 cup powdered keto sweetener (erythritol, allulose, or a blend)
  • 1/3 cup sour cream (or full-fat Greek yogurt)
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1 cup fresh or frozen strawberries, chopped
  • 2–3 tablespoons powdered keto sweetener (to taste)
  • 1 teaspoon lemon juice
  • 1/4 teaspoon xanthan gum (optional, helps thicken)

Method
 

  1. Prep the pan and oven: Heat oven to 325°F (163°C). Line an 8x8-inch square pan with parchment, leaving overhang for easy lifting.
  2. Make the strawberry swirl: In a small saucepan, combine strawberries, sweetener, and lemon juice over medium heat. Cook 5–8 minutes until pulpy and juicy. Mash lightly. If using xanthan gum, sprinkle it over and whisk well. Simmer 1–2 more minutes to thicken. Let cool.
  3. Mix the crust: In a bowl, stir almond flour, sweetener, and salt. Add melted butter and vanilla. Mix until it resembles damp sand and clumps when pressed.
  4. Press and pre-bake: Press crust mixture firmly and evenly into the lined pan. Bake 8–10 minutes until lightly golden at the edges. Set aside to cool slightly.
  5. Make the vanilla filling: In a mixing bowl, beat cream cheese on medium speed until smooth, about 1 minute. Add sweetener and salt; beat until fluffy. Mix in sour cream and vanilla. Add eggs one at a time, mixing on low just until incorporated. Do not overbeat.
  6. Assemble: Pour the vanilla filling over the warm crust and smooth the top. Spoon small dollops of the strawberry mixture all over the surface.
  7. Create the swirl: Drag a skewer, toothpick, or thin knife through the dollops in gentle figure-eights. Don’t over-swirl—visible ribbons look best.
  8. Bake: Bake at 325°F for 25–32 minutes. The edges should be set, and the center should have a slight jiggle. Avoid browning on top.
  9. Cool and chill: Let the pan cool on a rack for 1 hour. Then refrigerate at least 3 hours, preferably overnight, until fully set.
  10. Slice and serve: Lift out using the parchment. Cut into 12–16 bars, wiping the knife between cuts for clean edges.