Low Carb Low Sugar Red Velvet Cheesecake Bars Recipe

Name: Low Carb Low Sugar Red Velvet Cheesecake Bars
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: Serves 1 or more
Ingredients: 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

Indulge your sweet tooth without the guilt! These decadent Red Velvet Cheesecake Bars are surprisingly low-carb and low-sugar, combining two beloved desserts into one amazing treat. Perfect for keto or low-carb diets, you won't believe how delicious and satisfying these bars are – even without all the sugar! Get ready for a flavor explosion that's both rich and guilt-free.

Prep Time 20 mins

Cook Time 45 mins

Calories 310.9 kcal

Protein 10g

Rating 5.0 (1 Reviews)

Low Carb Low Sugar Red Velvet Cheesecake Bars

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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!