Low Carb Low Sugar Red Velvet Cheesecake Bars
Indulge guilt-free with these Low Carb Low Sugar Red Velvet Cheesecake Bars, a decadent yet wholesome treat that's perfect for keto and low-sugar lifestyles. Featuring a buttery almond flour and cocoa crust, these bars are topped with a luscious, velvety cheesecake layer infused with a hint of vanilla and a striking red velvet twist. Sweetened naturally with erythritol, this dessert is both satisfying and diet-friendly, with only a fraction of the carbs and sugars found in traditional recipes. Easy to prepare in just 15 minutes of hands-on time, these bars bake to creamy perfection and chill to a firm, sliceable texture that's ideal for serving at parties or enjoying as a midday snack. With their rich flavor, vibrant color, and health-conscious ingredients, these cheesecake bars elevate dessert to a whole new level.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 2 tablespoons Unsweetened cocoa powder
- 0.25 cup Erythritol (granular sweetener)
- 0.5 cup Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 0.5 cup Powdered erythritol
- 2 teaspoons Vanilla extract
- 2 large Eggs
- 3 tablespoons Unsweetened almond milk
- 2 teaspoons Liquid red food coloring
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 325°F (165°C) and line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal later.
In a medium bowl, mix almond flour, unsweetened cocoa powder, and granulated erythritol. Add melted butter and stir until the mixture resembles wet sand.
Press the crust mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool while preparing the filling.
In a large mixing bowl, beat softened cream cheese with powdered erythritol until smooth and creamy.
Add vanilla extract, eggs, and salt to the cream cheese mixture. Beat until well combined, scraping down the sides of the bowl as needed.
Stir in almond milk and red food coloring until fully incorporated, giving the mixture a rich red velvet hue.
Pour the cheesecake filling over the pre-baked crust, spreading it out evenly with a spatula.
Bake in the preheated oven for 30 minutes, or until the center is set but still slightly jiggly.
Remove the cheesecake bars from the oven and let them cool to room temperature in the pan. Then, refrigerate for at least 4 hours or overnight for the best texture.
Once chilled, use the parchment paper overhang to lift the cheesecake out of the pan and onto a cutting board. Slice into 12 bars and serve. Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition Facts
Calories |
3481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 338.4 g | 434% | |
| Saturated Fat | 165.5 g | 828% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1132 mg | 378% | |
| Sodium | 2243 mg | 98% | |
| Total Carbohydrate | 243.1 g | 88% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 23.1 g | ||
| Protein | 76.0 g | 152% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 937 mg | 72% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 815 mg | 17% | |
*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.
