MAKE KETO CRANBERRY CHEESECAKE
The first step for this recipe is to line an 8×8 baking pan with foil or parchment paper allowing the liner to overhang on the edges so you can easily keto diet lift your entire batch of Cranberry Cheesecake Bars right out of the pan. This makes slicing and serving a breeze.
This recipe uses the same low carb almond flour shortbread crust that I use for these Keto Lemon Bars. To make the crust we stir melted butter, almond flour and sweetener together to form a soft buttery crust. Lightly press the dough into an even layer in the bottom of the pan and bake for 7 minutes at 350 degrees.
- 8 tablespoons butter, melted
- 1 1/4 cup almond flour
- 2 tablespoons swerve confectioners sweetener
- Cheesecake Layer
- 8 ounces cream cheese
- 1 egg yolk
- 1/3 cup swerve confectioners sweetener
- 2 teaspoons pure vanilla extract
- Cranberry Layer
- 1 cup Low carb Cranberry Sauce
- Pecan Crumble Layer
- 2 tablespoons butter
- 1/4 cup pecans
- 1/2 cup almond flour
- 1 tablespoon swerve confectioners sweetener
For the Crust:
Preheat oven to 350 degrees.
Line an 8×8 pan with foil or parchment paper.
Combine the melted butter, almond flour and swerve in a small bowl and press into the foil-lined pan.
Prebake crust for 7 minutes, it should not be firm just slightly beginning to brown around the edges.
Remove crust and allow it to cool.
For the Vanilla Cheesecake Layer:
Using an electric mixer or small blender combine the cream cheese, egg yolk, sweetener and vanilla extract until smooth.
Spread the cheesecake layer evenly over the crust.
For the Cranberry Layer:
Spread the prepared low carb cranberry sauce over the cheesecake mixture.
For the Pecan Crumble:
Combine the butter, almond flour, pecans and sweetener in a small blender or food processor and pulse until it resembles a crumb-like mixture.
Sprinkle over the cranberry layer.
Bake 18-20 minutes until the top is lightly browned.
Allow bars to cool completely before slicing.