Red Velvet Cheesecake Bars [Keto, Low-carb, Sugar-free, Gluten-Free]
Red Velvet Cheesecake Bars
Keto | Sugar-free | Gluten-Free | Vegetarian
This is the dessert dreams are made of! These bars are beautiful, decadent, and absolutely delicious. The red velvet cake layered with swirled cheesecake combines into creamy perfection. And I promise you, these are actually very easy to make. This is the recipe you need to dress up your holiday spread this year.
What I also love about this dessert is that noone will know it’s Keto and sugar-free - the Swerve sweetener in this recipes tastes just liike sugar. So don’t be afraid to serve this to all your non-keto family and friends. Just don’t tell them it’s Keto, and they won’t know! It’ll be our little secret ;)
*This recipe is sponsored by SWERVE
Watch the recipe video here!
INGREDIENTS:
Red Velvet Cake:
1/4 cup (4 TBSP) - Unsalted Butter, melted
2 - Eggs
2 Tbsp - Heavy Whipping Cream
2 tsp - Vanilla Extract
1/2 cup - Granular Swerve
3/4 cup - Almond Flour
1/4 tsp - Baking Powder
1 Tbsp - Cocoa Powder
1/8 tsp - Sea Salt
1/2 tsp - Red Food Coloring
Cheesecake Layer:
8 oz - Cream Cheese, very well softened (leave cream cheese out of fridge for at least 1 hour)
1/2 cup - Confectioners Swerve
1/8 tsp - Sea Salt
1/4 tsp - Vanilla Extract
1 - Egg
Red Swirl Marbling (Optional):
10-15 drops - Red Food Coloring (liquid, not gel)
1 - Skewer or toothpick
DIRECTIONS:
Preheat your oven to 325F (163C). Line an 8-inch x 8-inch baking pan with parchment paper and spray with non-stick cooking spray.
To a mixing bowl, mix together the melted butter, eggs, cream, vanilla, and Swerve.
Mix in the almond flour, baking powder, cocoa, salt, and red food coloring into the wet mixture.
Pour the batter into the baking pan and spread it into one even layer.
In a stand mixer (or bowl with an electric hand mixer), beat the softened cream cheese for 1 minute until it’s fluffy. Then add in the rest of the Cheesecake ingredients. Mix on high speed for 2 minutes, or until the batter is smooth and liquidy (a few small lumps are ok, but make sure there are no big lumps of cream cheese remaining).
Pour the cheesecake batter on top of the red velvet mix. Spread it evenly and tap the pan on the counter to remove the air bubbles in the cheesecake mix.
SWIRL: To make the red swirl on top (optional), simply drop the red food coloring randomly on the top of the cheesecake layer, and use a skewer or toothpick to swirl the red dye as desired.
Bake for 30-35, or until the center is puffed up evenly but still slightly jiggly. Set aside to cool completely before cutting into squares. Store in the fridge (or freeze ahead), and leave out on the counter for 30 minutes before serving.
Enjoy! Happy Holidays!
