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.