Keto Strawberry Cream Pie Bars are so incredibly yummy with a buttery pie crust, a creamy fluffy strawberry gelatin filling and a smooth sweet sour cream and fresh berry topping.
Preheat oven to 350 F (176 C) and grease an 8x8 inch baking pan.
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.
Remove from oven and cool. Refrigerate pie crust for 20 minutes.
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.
In a medium mixing bowl combine: sour cream, 1 tablespoon sweetener, and ⅛ teaspoon vanilla extract, stir until blended. Set aside.
Gently spread strawberry cream filling over the pie crust layer. Spread sour cream mixture over strawberry cream layer.
Arrange sliced berries on top of sour cream layer and refrigerate for 20 minutes or more.
Slice into squares and serve.
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Notes
*All nutritional data are estimates based on the products I used*Yield: 9 servings, Serving Size: 1 bar, Amounts per serving- 4g Net Carbs per Serving.