Strawberry Cream Cheese Crumble Bars, a great low carb dessert where strawberry crumble bars meets cheesecake bars, with a nice shortbread crust.
I don't know how many of you are mother's of school aged children... I looked at the calendar the other day and was shocked. My kids have 3 weeks of school left. Where did the time go? In 3 months another school year will begin and another year will fly by. Crazy!
Luckily, this recipe comes just in time for Summer gatherings and parties. Strawberries and other Summer berries contain less sugar than other fruits, making them the smart choice for low carb keto diets. Bring a batch of these strawberry cream cheese bars or one of my other low carb recipes to your next gathering and watch them disappear!
Summer is just around the corner and in Southern California it’s strawberry season. I love fresh strawberries. Their seductive color and sweet-spicy floral perfume are hard to resist. I buy fresh-picked strawberries straight from the farm, so I’m compelled to eat at least one in the car on the way home.
While I keep consumption of fruit to a minimum on my low carb keto diet, I always make room for fresh fruit in season. It’s just not strawberry season without low carb strawberry shortcake, cake with strawberries and cream or these delicious strawberry cream cheese crumble bars! I shared blueberry crumble bars last month, but this strawberry version with cream cheese is a new family fave.
This strawberry cream cheese crumble bars recipe starts with a low carb shortbread crust made primarily from almond flour and unsweetened shredded coconut. I chose Bob’s Red Mill brand because I can find it easily at my grocery store. Sukrin Gold is the perfect brown sugar sub and I love how it tastes in this recipe but you can use your low carb sweetener of choice if you want. Butter brings it all together.
Each serving of these scrumptious Strawberry Cream Cheese Crumble Bars is 4 net carbs.
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Strawberry Cream Cheese Crumble Bars
Ingredients
Shortbread Crust
- 2 cups almond flour
- 1 cup Bob's Red Mill Shredded Coconut ground
- â…“ cup whey protein powder
- â…“ cup Low carb brown sugar
- ½ teaspoon salt
- 1 ¼ teaspoon ground ginger
- 4 oz butter, melted
Cream Cheese
- 8 oz cream cheese, softened
- 1 large egg
- ¼ cup low carb powdered sugar
Crumble Topping
- 1 cup reserved shortbread crust mixture
- 8 oz strawberries, small dice
- â…“ cup sliced almonds
- Low carb brown sugar optional, to taste
Instructions
Preparation:
- Preheat oven to 350 degrees F. Spray a 9 x 9 inch metal pan with baking spray and line with a piece of parchment that covers all or most of the bottom of the pan and overhangs two opposite sides. This will help you remove the whole dessert from the pan after baking. Powder the coconut in a coffee grinder. Dice the strawberries.
Shortbread Crust:
- Measure all of the dry ingredients into a smallish mixing bowl. Mix thoroughly with a whisk. Melt the butter and add it to the dry ingredients. Stir and press the mixture with a large spoon or rubber spatula until the butter is incorporated. Squeeze a small amount in your hand to test if it will hold together nicely. If not, add 1-2 more tablespoons of melted butter. REMOVE 1 CUP OF THE MIXTURE FOR THE CRUMBLE TOPPING
Assembly:
- Beat the softened cream cheese with the egg and Sukrin Melis (Icing Sugar) in a small bowl until completely incorporated.
- Dump the rest of the shortbread mixture into the prepared pan, spread it evenly and top with a piece of waxed paper. Press the crust firmly into the pan with a flat bottomed glass. With a spoon, drop the cream cheese over the crust and spread gently. There will be open spaces. Distribute the diced strawberries. Crumble ½ of the reserved crust mixture over the strawberries and then half of the almonds. Repeat. Sprinkle with additional sweetener if desired.
Bake:
- Place into the middle of the oven and bake for 30-40 minutes or until the top is golden brown. Let cool completely before lifting out of the pan.Cut the strawberry cream cheese crumble into 16 squares with a large chef's knife, cutting straight down. Store in an airtight container in the fridge. Makes 16.
Notes
- WHY PROTEIN POWDER? Whey protein powder is a great texture enhancer in many baked goods. It add a more bread-like texture to Fathead dough and a more cake-like and softer texture to cakes, muffins and quick breads. Adding a little to this crust makes it more like a shortbread crust or cookie. It does make a difference.Â
- POSSIBLE SUBS: If you are allergic to whey protein powder or do not have any what can you do? You can try adding a gluten-free baking mix like Bob's Red Mill. Another substitution is finely ground GF oats or Oat Fiber 500. I would only use half the amount of oat fiber than protein powder in the recipe. Because it is pure fiber, it may make the crust too dry.
- JUST SO YOU KNOW: I have not tested the shortbread crust recipe with the subs I suggested. They will each add their own flavors and baking properties and will alter the texture from how it is written. Who knows, they may even improve it!
- METRIC CONVERSIONS: Looking for metric conversions? Visit the American to Metric Conversions on the Blog Menu Bar.Â
Nutrition
Low Carb Blueberry Crumble Bars
Sheila Grant
This is soooo delicious thanks for sharing!
Buzz Mauro
Okay - these are fantastic! I doubled the recipe and used a 9 X 13 pan, so they're thicker than intended and took a little longer to bake. But it worked great, and I LOVE them! Especially after they've been in the fridge overnight. Thank for a great recipe.
Daria
I made this before and loved them! How long do you think they would be good if frozen?
Kim Hardesty
Hi Daria. They will be good for at least 3 months. The recipe has a high fat content and fat freezes really well. -Kim
Daria
Awesome! Thank you :)
sue
way to bland tasting...will add some lemon lemon rind and maybe vanilla next time...just needed some flavor ...texture was great
Veronica Lizet
Is it unsweetened coconut? I am assuming it is but I don't know if it is or not. I would like to make it.
Kim
Yes, it's unsweetened dry coconut. -Kim
Luba Zak
Can you freeze these after baking?
Kim
Yes, Luba. -Kim
Amy
I tried to read through, hoping this question hasn't already been asked. Is there any difference in baking between whey protein powder vs whey protein isolate? Just want to make sure I'm buying the right thing!
Kim
Hi Amy. The whey protein powder is actually whey protein isolate. I love Isopure zero carb whey protein isolate. I use the unflavored but also like the vanilla. -Kim
Amy
Lovely! Thank you.
Mary
I am a baker too and that has been the hardest part about being Keto and I am still struggling to find a Keto sweetener that tastes good. Since you are a baker too I will trust that your ingredients are good. Thanks for the recipes.
Kim
So nice to meet a fellow "baker". I hope you enjoy the recipe as much as my family did. -Kim
Judith
What can I substitute for the coconut? I don't like the tastes of coconut.
Kim
Judith, I have answered this question many times in the comments. You can add more almond flour, but know that it will change the texture of the bars. That may not be a problem is choosing a different texture over a dislikes taste. Lol. Enjoy. -Kim
Kathy
What is sukrin melis?
Kim
Great question, Kathy. It is sugar free powdered sugar made from powdered erythritol and powdered Stevia. You can use Swerve Confectioners or powder your own erythritol or favorite low. Are sweetener if you follow a low carb diet. -Kim
Angel
These bars were really amazing - I'll be trying your other types soon! I followed the recipe closely, with the exception of using Monkfruit and some Stevia drops for the sweetener. I used shredded coconut flakes and ground them as suggested, but for future use, I was wondering if coconut flour would work the same? I have both and I noticed that the ground flakes definitely weren't as fine as the flour and was wondering if there was a reason for that. Regardless, I'll definitley be making these again! It tasted better than "regular" desserts!
Kim
I'm thrilled you liked the recipe, Angel and thank you for sharing your subs. I used the shredded coconut because it has a different texture and less carbs than the coconut flour. It was a conscious choice. However, you can tweak the recipe in whatever way you desire. Thanks for taking the time to comment. Have a great weekend. -Kim
Katie
Made this today. I rarely make dessert and am new to low carb baking. This is delicious. Not too sweet. I didn't have the sweetener so I used Swerve. Also used a combination of strawberries and blueberries. It's a keeper. Thank you.
Kim
Thanks so much, Katie. I like your combination of strawberries and blueberries. I'm glad you enjoy the recipe. -Kim
Sharon
Can you use something besides coconut?
Kim
Hi Sharon. Yes, you can add more almond flour, but the texture will be different. The coconut helps lower the overall carb count and it also provides a unique texture. You can't taste it very much but if you are allergic, please try using more almond flour. Have a nice day. -Kim
allison
Hi Kim! So after I made the blueberry they were such a hit that I decided to make these strawberry bars too.
These were also delicious! I love crumb bars and with the yummy strawberries they were so good!
Everyone loved them. Of course!!
Kim
I'm so happy that you and your family enjoyed this version, too. Thanks so much for leaving a comment. Enjoy your week, Allison. -Kim
Liz
Can I substitute anything for the sukrin gold or sukrin melis? I have the THM sweeteners or xylitol, swerve, pyure.
Kim
Sure, Liz. Use a granulated sweetener in the crust/crumble and use a powdered sweetener in the cream cheese. -Kim
Jessi
I can't believe this school year will be over so soon. Too soon:) Thank you for this great recipe. Perfect for any party during the summer.
Kim
It's crazy, isn't it. Your welcome, Jessi, I hope you enjoy the recipe and your summer. Have a great week. -Kim
Claire Cadogan
This looks amazing! A quick question - what is the role of the protein powder? Is it for culinary / baking benefits or nutritional ones? I know a few recipes have it in so I'm just interested to understand it. Thanks so much!
Kim
Hi Claire. Thanks so much for your question. As I have answered the question a few times in the comments already, I will let you read the answer there - sorry. I will also add the information to the notes section of the recipe as well for others to read if interested. Thanks so much for your question. Have a great week! -Kim
Angela Neumayer
Can this be made without the whey protein powder, I am allergic to whey. I see it in so many recipies now, and I can't have, is there a substitute for it?
Kim
Hi Angela. There isn't a substitute, but you can try Bob's Red Mill gluten free bake mix or Oat Fiber 500 (or maybe even ground GF oats!). If using Oat Fiber 500, only use half of the amount. What the protein powder does is enhance the texture. It truly makes it better - more bread like or cookie like.
I just want to talk about oat fiber 500 for a minute. I really like this product. It is a great texture enhancer too, cheaper than protein powder and results in nice and soft baked goods. It has a "whole wheat" flavor. However, if too much is used, it can make baked goods very dry. A bag of BRM GF baking mix or Oat Fiber will last forever since only a small amount is used.
So, yes, you can leave the protein powder out but it will absolutely change the texture of the crust and the crumble. It won't ruin the recipe - it will still taste great, but it will be different. Thank you for asking about a sub. I hope you find either one of these sufficient.
Please let me know what you tried and how it turned out. Have a wonderful week. -Kim
Cathy J.
I don't have whey protein powder, is there a substitute?
Kim
Cathy, it does make a different in the crust. Many low carb recipes call for it because it truly enhances the texture of baked goods, offering a more bread-like texture or even more cookie-like texture. It even makes a crunchy coating on fried chicken! If you don't have it or don't use it, leave it out but you may need to decrease the amount of butter. Also, the texture will be different. I didn't test the recipe without it. You might be able to use about 3 Tbsp of oat fiber 500 but again, I didn't test it. Enjoy the recipe. -Kim
Ellie
I'm reading this recipe and notice almond flour is pictured, yet ingredient list says '2 cups of coconut flour' which is a lot plus a lot of carbs so believe you must mean almond flour. Also in instructions you mention blueberries which must also be a mistake as strawberries are listed everywhere else. Please clarify.
Kim
Golly! Thanks for finding those mistakes. I thought I took care of them already. I appreciate it! -Kim