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.

Nutriscore Rating: 55/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 12

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

Directions

Step 1

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.

Step 2

In a medium bowl, mix almond flour, unsweetened cocoa powder, and granulated erythritol. Add melted butter and stir until the mixture resembles wet sand.

Step 3

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.

Step 4

In a large mixing bowl, beat softened cream cheese with powdered erythritol until smooth and creamy.

Step 5

Add vanilla extract, eggs, and salt to the cream cheese mixture. Beat until well combined, scraping down the sides of the bowl as needed.

Step 6

Stir in almond milk and red food coloring until fully incorporated, giving the mixture a rich red velvet hue.

Step 7

Pour the cheesecake filling over the pre-baked crust, spreading it out evenly with a spatula.

Step 8

Bake in the preheated oven for 30 minutes, or until the center is set but still slightly jiggly.

Step 9

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.

Step 10

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

Serving size	(1070.1g)

Amount per serving	% Daily Value*
Calories	3481.1

Total Fat 338.4g	0%
Saturated Fat 165.5g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1132.5mg	0%
Sodium 2242.9mg	0%
Total Carbohydrate 243.1g	0%
Dietary Fiber 19.4g	0%
Total Sugars 23.1g
Protein 76.0g	0%

Vitamin D 98.5IU	0%
Calcium 936.8mg	0%
Iron 10.4mg	0%
Potassium 814.8mg	0%

*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.

Source of Calories

Fat: 70.5%

Protein: 7.0%

Carbs: 22.5%