KETO CRANBERRY CHEESECAKE BARS

These delicious Keto Cranberry Cheesecake Bars have rich layers including an almond flour shortbread cookie crust, vanilla cheesecake, low carb cranberry sauce and a pecan crumble. At 5 net carbs each this is a decadent keto treat!

INGREDIENTS

Crust

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 (recipe linked below)
Pecan Crumble Layer
2 tablespoons butter
1/4 cup pecans
1/2 cup almond flour
1 tablespoon swerve confectioners sweetener

INSTRUCTIONS

For the Crust:

Preheat oven to 350 degrees.
Line an 8x8 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 misture.
Sprinkle over the cranberry layer.
Bake 18-20 minutes until the top is lightly browned.
Allow bars to cool completely before slicing.

This article and recipe adapted from this site