KETO STRAWBERRY CREAM PIE BARS

KETO STRAWBERRY CREAM PIE BARS

Ingredients
Pie Crust:

• 1 cup fine almond flour
• 1 tbsp erythritol granular sweetener
• ¼ cup butter softened

Strawberry Cream Filling:

• 1 package natural sugar-free strawberry gelatin
• 4 ounces cream cheese
• ¾ cup heavy cream
• ½ tbsp Swerve granular sweetener

Topping:

• ½ cup sour cream
• 1 tbsp Swerve granular sweetener
• ⅛ tsp vanilla extract
• 1 ½ cup hulled sliced strawberries

Instructions

1. Preheat oven to 350 F (176 C) and grease an 8x8 inch baking pan.
2. In a medium mixing bowl combine all the pie crust ingredients and mash together with a fork. Press dough with hands into the prepared pan and bake for 12 to 15 minutes.
3. Remove from oven and cool. Refrigerate pie crust for 20 minutes.
4. In a stand mixer and using an electric hand mixer combine all the strawberry cream filling ingredients. Mix on medium until smooth. Set aside. Rinse, hull and slice strawberries and set aside.
5. In a medium mixing bowl combine: sour cream, 1 tbsp sweetener, and ⅛ tsp vanilla extract, stir until blended. Set aside.
6. Gently spread strawberry cream filling over the pie crust layer. Spread sour cream mixture over strawberry cream layer.
7. Arrange sliced berries on top of sour cream layer and refrigerate for 20 minutes or more.
8. Slice into squares and serve.