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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!


  • 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


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