Vanilla and Chocolate Cheesecake Bars - Keto/Low Carb/Gluten Free
These vanilla and chocolate cheesecake bars are as tasty as they are beautiful!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
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
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.
Calories: 319kcal | Carbohydrates: 9g | Protein: 8g | Fat: 29g | Saturated Fat: 13g | Fiber: 4g | Sugar: 2g