These Keto Cranberry Cheesecake Bars are perfectly soft, creamy, and rich. With just 5 grams of net carbs per serving, these sugar-free cheesecake bars are a twist on traditional cheesecake, offering a mouth-watering combination of a buttery almond flour crust, a smooth and creamy cheesecake filling, and a tangy cranberry layer, all topped off with a crunchy pecan crumble.
Preheat the oven to 350°F/ 180°C and line a 9-in baking dish with parchment paper.
Make the Crust. Combine the almond flour, granulated sweetener, melted butter, one egg, vanilla extract, and a pinch of salt in a large mixing bowl.
Press the crust mixture into the bottom of the prepared pan. Bake the crust for 10 minutes until the edges look golden brown.
Remove from the oven and allow to cool.
Prepare the Keto Cranberry Sauce. In a medium pan over medium heat, combine all the ingredients for the sauce. Bring to a boil and allow to simmer until thickened.
Set aside and allow to cool down.
Make the Cheesecake Filling. Add softened cream cheese, sour cream, eggs, sweetener, and vanilla extract to a large bowl and mix until smooth and creamy.
Pour the cheesecake filling over the cooled crust, then drop spoonfuls of the cranberry sauce onto the batter and spread them using a silicone spatula.
For the Pecan Crumble. Mix the ingredients for the crumble in a small blender or food processor and pulse until it resembles a crumb-like mixture.
Sprinkle over the cranberry layer.
Bake for 40 minutes until the filling is set, but it's still slightly jiggly in the middle.