Keto Blackberry Swirl Cheesecake Bars
These blackberry swirl cheesecake bars taste soooo sinful, you won't believe they are sugar-free! 🤤
Ingredients
Blackberry reduction
1/2 cup fresh blackberries
2 tsp stevia
Crust
1 cup almond flour
1/4 cup stevia
1/3 cup butter, melted
Pinch of salt
Cheesecake filling
12 oz cream cheese
1/4 cup stevia
1 large egg
1 Tbsp 35% cream
1 tsp lemon zest
1/2 tsp vanilla extract
Yields: 12 bars
Per serving: 3 net carbs per bar*
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
* Net carbs may vary based on brand used
Directions
Preheat oven to 350F.
For the blackberry reduction, simmer down the blackberries and stevia in a small saucepan over medium heat. Help the berries breakdown with a wooden spoon. Once the blackberries reach a coulis texture, about 10 min, remove from heat and set aside.
For the crust, combine the almond flour, stevia, melted butter and a pinch of salt. Mix well, then press into the bottom of a square cakepan. Bake until slightly golden, about 10 min. Remove the crust from the oven and allow it to cool for 10-15 min.
While the crust is cooling, prepare the cheesecake filling. In a large bowl, use a handmixer to whisk together the cream cheese, stevia, egg, lemon zest, 35% cream and vanilla extract.
Once the cheesecake mixture is fully combined and fluffy, after about 8 min of whisking, transfer it into the crust and spread evenly.
Drizzle the blackberry reduction across the cheesecake filling, then use a skewer or toothpick to run it through the batter and create swirls. Do this step gently, to avoid damaging the crust underneath.
Return to oven for 20-25 min, until baked through. Allow to cool completely before cutting into 12 bars.
Store the bars in the fridge or freeze them.
Keto Blackberry Swirl Cheesecake Bars
Ingredients
- 1/2 cup fresh blackberries
- 2 tsp stevia
- 1 cup almond flour
- 1/4 cup stevia
- 1/3 cup butter, melted
- Pinch of salt
- 12 oz cream cheese
- 1/4 cup stevia
- 1 large egg
- 1 Tbsp 35% cream
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350F.
- For the blackberry reduction, simmer down the blackberries and stevia in a small saucepan over medium heat. Help the berries breakdown with a wooden spoon. Once the blackberries reach a coulis texture, about 10 min, remove from heat and set aside.
- For the crust, combine the almond flour, stevia, melted butter and a pinch of salt. Mix well, then press into the bottom of a square cakepan. Bake until slightly golden, about 10 min. Remove the crust from the oven and allow it to cool for 10-15 min.
- While the crust is cooling, prepare the cheesecake filling. In a large bowl, use a handmixer to whisk together the cream cheese, stevia, egg, lemon zest, 35% cream and vanilla extract.
- Once the cheesecake mixture is fully combined and fluffy, after about 8 min of whisking, transfer it into the crust and spread evenly.
- Drizzle the blackberry reduction across the cheesecake filling, then use a skewer or toothpick to run it through the batter and create swirls. Do this step gently, to avoid damaging the crust underneath.
- Return to oven for 20-25 min, until baked through. Allow to cool completely before cutting into 12 bars.
- Store the bars in the fridge or freeze them.
Net carbs
3