Strawberry Cheesecake Bars
3.4g
Net Carbs
5.1g
Protein
11.9g
Fat
1.5g
Fiber
146
Calories
Ingredients:
- 2 tablespoons Confectioners (powdered) erythritol
- 1 tablespoon Lemon Juice
- 3/4 cup Almond Meal, from whole almonds
- 1/16 teaspoon Salt
- 1 teaspoon Vanilla Extract
- 1/4 ounce Strawberries, freeze dried
- 1 1/2 teaspoons Gelatin Powder
- 8 tablespoons Cream Cheese, original
- 1 each Atkins Strawberry Shake
- 2 teaspoon (3.5g) truvia
- 1/2 cup Strawberries, fresh, sliced
- 2 tablespoons Butter, salted or unsalted
Directions:
- Line an 8-inch by 8-inch baking dish with foil.
- In a small food processor, pulse freeze dried strawberries into an almost powdered consistency. Add the almond meal, confectioners erythritol, and salt and pulse to combine. Pour into a small bowl and combine with melted butter. Pat into an even layer on the bottom of the prepared baking dish and freeze until needed, at least 10 minutes.
- Measure ¼ cup of the Atkins Strawberry Shake into a small bowl. Add the gelatin and mix. Set aside.
- In a small saucepan over medium high heat, mix the remaining shake, erythritol- stevia blend, and vanilla extract. Warm to steaming, but not simmering. Remove from heat and stir in the gelatin mixture until fully dissolved.
- In a blender with one corner lifted to allow steam to release, puree the fresh strawberries with the strawberry shake mixture. Add in the cream cheese and lemon juice, and blend until pureed and the texture is even. Pour the shake mixture on top of crust in the baking pan. Refrigerate until fully set, at least 3 hours.
- Cut into 9 equal pieces and serve cold. One serving is one piece (one ninth of the total recipe).
