Low Carb and Fruity Cheesecake Squares
Indulge in the perfect balance of decadence and health with these Low Carb and Fruity Cheesecake Squares. Featuring a buttery almond flour crust and a lusciously creamy cheesecake filling sweetened with granulated erythritol, this recipe is a guilt-free treat for your low-carb lifestyle. Swirled with a vibrant mix of fresh berries and sugar-free berry jam, each square offers a pop of fruity sweetness that's as beautiful as it is delicious. Ready in under an hour and packed with flavor, these cheesecake squares are ideal for satisfying your dessert cravings while staying on track. Perfect for parties, meal prep, or a satisfying midday snack, this gluten-free and keto-friendly recipe is as versatile as it is irresistible.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Unsalted butter, melted
- 2 tablespoons Granulated erythritol
- 16 ounces Cream cheese, softened
- 0.75 cups Granulated erythritol (for filling)
- 1 teaspoon Vanilla extract
- 2 Large eggs
- 1 cup Fresh mixed berries (strawberries, blueberries, raspberries)
- 0.5 cup Sugar-free berry jam
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
In a medium mixing bowl, combine almond flour, melted butter, and 2 tablespoons of granulated erythritol. Mix well until the mixture resembles wet sand.
Press the almond flour mixture evenly into the bottom of the prepared baking pan to form the crust. Bake in the preheated oven for 8-10 minutes or until lightly golden. Remove from the oven and set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup of granulated erythritol with an electric mixer on medium speed until smooth and creamy, about 1-2 minutes.
Add the vanilla extract and eggs to the cream cheese mixture one at a time, beating on low speed after each addition until just combined. Be careful not to overmix.
Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.
In a small bowl, gently mix the fresh mixed berries with the sugar-free berry jam. Spoon small dollops of the berry mixture onto the surface of the cheesecake filling, then use a knife or toothpick to swirl it gently for a marbled effect.
Bake the cheesecake in the preheated oven for 25-30 minutes, or until the edges are set and the center is slightly jiggly.
Remove the cheesecake from the oven and allow it to cool to room temperature in the pan. Then, refrigerate for at least 2 hours or until completely chilled and firm.
Lift the cheesecake out of the pan using the parchment paper overhang. Slice into 16 squares and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 103 mg | 4% | |
| Total Carbohydrate | 19.4 g | 7% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.1 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 59 mg | 5% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 136 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
