Keto Cranberry Cheesecake Bars

5 from 1 vote

Keto Cranberry Cheesecake Bars

These keto cranberry cheesecake bars have a buttery almond flour crust, smooth cheesecake filling, a tart cranberry-orange layer, and a pecan crumble on top. Each bar has about 5g net carbs and is especially good for Thanksgiving and Christmas.

Prep Time15

Cook Time55

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: Keto Cranberry Cheesecake Bars

Servings: servings

Calories: 264kcal

Author: Ioana Diaconu from LowCarbSpark.com

Ingredients

For The Crust

1 1/2 cup almond flour superfine, blanched
1 large egg
1/3 cup sweetener
1/4 cup melted butter
1 tsp vanilla extract
1/4 tsp salt

For The Filling

16 oz cream cheese room temperature
3 large eggs room temperature
1/2 cup sweetener
2 tsp vanilla extract
1/2 cup sour cream

For The Cranberry Layer

1 1/2 cup cranberries
1/4 cup water
1 tbsp lemon juice
1/4 cup sweetener
1 tbsp orange zest

For The Pecan Crumble Layer

2 tbsp butter
1/4 cup pecans
1/2 cup almond flour superfine, blanched
1 tbsp sweetener

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a 9-inch square baking pan with parchment paper, leaving some overhang on the sides.
Make the crust. In a large bowl, combine the almond flour, egg, sweetener, melted butter, vanilla extract, and ¼ teaspoon salt.
Press the crust mixture evenly into the bottom of the prepared pan.
Bake for 10 minutes, or until the edges are lightly golden. Remove from the oven and let cool.
Make the cranberry layer. Add the cranberries, water, lemon juice, sweetener, and orange zest to a medium saucepan.
Bring to a boil, then reduce the heat and simmer for 10 to 15 minutes, stirring occasionally, until the cranberries have broken down and the sauce is thick and spreadable. Remove from the heat and allow to cool.
Make the cheesecake filling. Add the softened cream cheese, sour cream, eggs, sweetener, and vanilla extract to a large bowl. Mix until smooth and combined without overmixing.
Pour the cheesecake filling over the cooled crust.
Spoon the cooled cranberry sauce over the cheesecake filling and gently spread it across the surface.
Make the pecan crumble. Add the butter, pecans, almond flour, and sweetener to a small food processor or blender. Pulse until the mixture forms coarse crumbs.
Sprinkle the pecan crumble evenly over the cranberry layer.
Bake for about 40 minutes, until the edges are set and the center still has a slight jiggle.
Remove from the oven and let cool completely.
Refrigerate for a few hours, until the cheesecake is completely set. Lift from the pan using the parchment paper and cut into 16 bars.

Video

Nutrition