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

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These vanilla and chocolate cheesecake bars are as tasty as they are beautiful!

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

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!

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

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.

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

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

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

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

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

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

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

If you love cheesecake, check out my other cheesecake recipes!

Mini Cheesecakes with Raspberry Sauce

Cheesecake with Strawberry Sauce

Strawberry Cheesecake Popsicles

Pumpkin Cheesecake Bars

Easy Pumpkin Cheesecake Mousse

Cheesecake Fat Bombs

Blackberry Cheesecake Bars

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

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

Makes 12 Bars

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


Vanilla and Chocolate Swirl Cheesecake Bars - Keto, Low Carb & Gluten Free
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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!
CourseDessert
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12

Ingredients

For the Crust

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.
  • 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 30-40 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.
*All nutritional data is provided as a courtesy and is accurate to the best of my knowledge. I am not a certified Nutritionist, so if you are concerned about this data, please feel free to verify it using the nutrition calculator of your choice. All data is based on net carbs and does not include sugar alchol (Swerve/Erythritol).
Need support and want to be a part of the discussion? Join our Keto/Low Carb Recipes & Support Group!Click HERE to Join!
Have you made this recipe?Please share a pic on Instagram and mention @ketocookingchristian or tag #ketocookingchristian!

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How did you figure out the macros? Im wondering what Im doing wrong. Im getting 5g net a serving not 4