Vanilla and Chocolate Swirl Cheesecake Bars – Keto, Low Carb & Gluten Free

These vanilla and chocolate cheesecake bars are as tasty as they are beautiful!  They are surprisingly easy to make and take less than 45 minutes!. The hard part is allowing them to chill in the fridge, but the wait is so worth it!  

Great to serve at your next get together or bring to a party and no one will even know they are Keto/Low Carb!

Ingredients

For the Crust

2 cups super fine almond flour

1/3 cup grass-fed unsalted butter, melted

1 whole egg

1/3 cup swerve confectioners (or powdered erythritol)

1 teaspoon vanilla extract

For the Filling

16 ounces cream cheese

1/2 cup Lily’s dark chocolate chips (or other sugar-free chocolate), melted

1/3 cup sour cream

1/2 cup swerve confectioners

2 whole eggs

2 teaspoons vanilla extract

Preparation

To Make the Crust

Preheat oven to 350F.

Add the almond flour, butter, egg, swerve confectioners and vanilla extract to the bowl of a food processor and mix until a dough is formed.

Place the dough in a 8 x 8 glass or ceramic baking dish lined with parchment paper and press out in an even layer.

To Make the Filling

Add the cream cheese to a mixing bowl and mix.

Mix in the eggs one at a time, then add the swerve slowly.

Then add in the vanilla and sour cream.  

Remove 1/2 cup of the batter.

And mix with the melted chocolate.  

Pour most of the plain batter over the crust.  

Dollop half of the chocolate batter over the top.  

Take a butter knife and gently swirl the batter together, without touching the crust.  

Dollop the remaining vanilla and chocolate batter alternately, and swirl together again.

Bake for 35-40 minutes, or until the center has just set.  There will still be a slight jiggle to it.

Chill in the fridge for at least 1-2 hours or until set before cutting and serving.

Check out my other cheesecake recipes!

Mini Cheesecakes with Raspberry Sauce

Blackberry Cheesecake Bars

Cheesecake with Strawberry Sauce

Pumpkin Cheesecake Bars

Makes 12 Bars

Macros: Fat 29 grams – Protein 8 grams – Carbs (net) 5 grams

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Vanilla and Chocolate Swirl Cheesecake Bars - Keto, Low Carb & Gluten Free

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

 

These vanilla and chocolate cheesecake bars are as tasty as they are beautiful!  They are surprisingly easy to make and take less than 45 minutes!. The hard part is allowing them to chill in the fridge, but the wait is so worth it!  Great to serve at your next get together or bring to a party and no one will even know they are Keto/Low Carb!

Course: Dessert

Servings: 12

Ingredients

For the Crust

• 2 cups super fine almond flour
• 1/3 cup grass-fed unsalted butter melted
• 1 whole egg
• 1/3 cup swerve confectioners or powdered erythritol
• 1 teaspoon vanilla extract

For the Filling

• 16 ounces cream cheese
• 1/2 cup Lily's dark chocolate chips or other sugar-free chocolate, melted
• 1/3 cup sour cream
• 1/2 cup  swerve confectioners
• 2 whole eggs
• 2 teaspoons  vanilla extract

Preparation

To Make the Crust

1. Preheat oven to 350F.
2. Add the almond flour, butter, egg, swerve confectioners and vanilla extract to the bowl of a food processor and mix until a dough is formed.
3. Place the dough in a 8 x 8 glass or ceramic baking dish lined with parchment paper and press out in an even layer.

To Make the Filling

1. Add the cream cheese to a mixing bowl and mix  Mix in the eggs one at a time, then add the swerve slowly.

2. Add in the vanilla and sour cream.  Remove 1/2 cup of the batter and mix with the melted chocolate.  Pour most of the plain batter over the crust.  Dollop half of the chocolate batter over the top.  Take a butter knife and gently swirl the batter together, without touching the crust.  Dollop the remaining vanilla and chocolate batter alternately, and swirl together again.
3. Bake for 30-40 minutes, or until the center has just set.  There will still be a slight jiggle to it.
4. Chill in the fridge for at least 1-2 hours or until set before cutting and serving.