Ingredientes para Low Carb Low Sugar Red Velvet Cheesecake Bars
- Unsalted Butter
- 1/2 cup erythritol (or your preferred sugar substitute)
- Vanilla Extract
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- Red Food Coloring
- Apple Cider Vinegar
- Almond Flour
- 2 large eggs
- 8 ounces cream cheese (softened)
- 1 large egg
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Cómo preparar Low Carb Low Sugar Red Velvet Cheesecake Bars
- Preheat oven to 350°F (175°C). Grease an 8x8 inch baking pan.
- **Red Velvet Layer:** In a large bowl, melt 1/2 cup (1 stick) unsalted butter. Add 1/2 cup erythritol (or your preferred sugar substitute), 1 teaspoon vanilla extract, 1/4 cup unsweetened cocoa powder, 1/4 teaspoon salt, 1-2 drops red food coloring (gel recommended), and 1 tablespoon white vinegar. Mix well after each addition.
- Whisk in 2 large eggs until fully incorporated.
- Gently fold in 1 cup almond flour (or your preferred low-carb flour) until just combined. Do not overmix.
- Pour 2/3 of the batter into the prepared pan.
- **Cream Cheese Layer:** In a medium bowl, beat together 8 ounces cream cheese (softened), 1/4 cup erythritol (or your preferred sugar substitute), 1 large egg, and 1 teaspoon vanilla extract until smooth and creamy.
- Spread the cream cheese mixture evenly over the red velvet layer in the pan.
- Pour the remaining 1/3 cup of red velvet batter over the cream cheese layer.
- Use a knife or toothpick to gently swirl the red velvet batter into the cream cheese layer to create a marbled effect.
- Bake for 30-35 minutes, or until the edges are set and the center is just slightly jiggly. Let cool completely before cutting into bars.
- Refrigerate for at least 2 hours before serving to allow the bars to set completely.
- Enjoy your guilt-free deliciousness!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
72g
Fat
67g
Carbs
7g
