Keto Blackberry Cheesecake Bars
These Keto Blackberry Cheesecake Bars are the perfect blend of creamy cheesecake and tart berries. With a buttery almond flour crust and a vibrant blackberry swirl, they are as eye-catching as they are delicious!
Servings 16 bars
Calories 237kcal
Equipment
- 1 9x9 inch pan
Ingredients
Blackberry Sauce
- 1 1/2 cups blackberries fresh or frozen
- 2 tbsp water
- 2 tbsp sweetener (allulose recommended)
- 1 tsp grass-fed gelatin
Crust
- 1 1/2 cups almond flour
- 1/4 cup powdered sweetener (erythritol recommended)
- 1/4 tsp salt
- 1/4 cup butter melted
Cheesecake Filling
- 20 ounces cream cheese softened
- 1/3 cup powdered sweetener (erythritol or allulose)
- 3 tbsp heavy whipping cream room temperature
- 1 tsp lemon zest
Instructions
Blackberry Sauce
- In a medium saucepan over medium heat, combine the berries, water, and sweetener. Bring to a simmer and cook until the berries are very soft and easily mashed, 5 to 7 minutes.
- Remove from heat and strain through a sieve into a medium bowl, pressing on the mixture to release as much juice as possible. Return the juice to the pan and discard the seeds and pulp.
- Sprinkle the surface with the gelatin and let bloom a few minutes, then gently heat and whisk until the gelatin dissolves. Set aside to cool.
Crust
- In a large bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the mixture begins to clump together.
- Press firmly and evenly into the bottom of a 9x9 inch baking pan. Freeze the crust while you prepare the cheesecake filling.
Cheesecake Filling
- In a large bowl, beat the cream cheese on medium speed for 1 to 2 minutes, until ultra creamy. Add the sweetener and beat until well combined. Beat in the heavy whipping cream and lemon zest.
- Remove the crust from the freezer and spread about half of the cheesecake mixture overtop. Dollop with about half of the blackberry sauce and use a knife to swirl together, taking care not to disturb the crust underneath.
- Spread the remaining cheesecake mixture over top and then spread with the remaining blackberry sauce.
- Freeze the cheesecake bars for 1 to 2 hours, until firm. Cut into bars.
Notes
Storage Information: Store the bars in the fridge for up to a week. They can also be frozen for several months.
Nutrition
Serving: 1bar | Calories: 237kcal | Carbohydrates: 5.2g | Protein: 4.8g | Fat: 20.6g | Saturated Fat: 10.5g | Fiber: 1.8g