These vanilla and chocolate cheesecake bars are as tasty as they are beautiful!
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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.
More Keto and Low Carb 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 Cheesecake Bars – Keto/Low Carb/Gluten Free
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.
- 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.
Oooh! I have to make these, too! Only I am too cheap to buy SF chocolate, so I’ll use the cocoa+Swerve+butter substitution for them.
I can’t say for sure how they’ll turn out, but please let me know!
The crust looks so rich I want to it by itself! 😃 On my list as soon as I get more almond flour!
How did you figure out the macros? Im wondering what Im doing wrong. Im getting 5g net a serving not 4
Hi Lyssa,
You are absolutely right, it should be 5 net carbs. The Lily’s chocolate was not factored in for some reason. I’ve just corrected them and thanks for letting me know!