Keto Berry Cheesecake Bars 💜
These delicious Keto Berry Cheesecake Bars are a perfect no-bake, low-carb treat! Featuring a luscious blackberry sauce, a crisp almond flour crust, and a creamy cream cheese filling, they're easy to assemble and freeze for a delightful dessert.
Equipment
- Medium Saucepan
- Fine Mesh Sieve
- Large Bowl
- 9x9-inch baking pan
Ingredients
Blackberry Sauce
- 1 1/2 cups fresh or frozen blackberries
- 2 tablespoons water
- 2 tablespoons powdered sweetener (like allulose)
- 1 teaspoon grass-fed gelatin
Crust
- 1 1/2 cups almond flour
- 1/4 cup powdered sweetener (like erythritol)
- 1/4 teaspoon salt
- 1/4 cup melted butter
Cheesecake Filling
- 20 ounces cream cheese softened
- 1/3 cup powdered sweetener (erythritol or allulose)
- 3 tablespoons heavy whipping cream at room temperature
- 1 teaspoon fresh lemon zest
Instructions
- Blackberry Sauce: In a medium saucepan, gently heat the blackberries, water, and 2 tablespoons of sweetener over medium heat until the berries are super soft and easily mashed, about 5-7 minutes.
- Press the berries through a fine-mesh sieve into a bowl to get all that delicious juice, discarding the seeds and pulp. Pour the juice back into the pan, sprinkle the surface with gelatin, and let it bloom for a few minutes. Then, gently heat and whisk until the gelatin completely dissolves. Set aside to cool.
- Crust: Whisk together the almond flour, 1/4 cup of sweetener, and salt in a large bowl. Pour in the melted butter and stir until the mixture begins to clump together.
- Press this mixture firmly and evenly into the bottom of a 9x9 inch baking pan. Pop it in the freezer to chill while you prepare the cheesecake filling.
- Cheesecake Filling: In a large bowl, beat the softened cream cheese on medium speed for 1 to 2 minutes, until it's wonderfully smooth and ultra creamy. Add the 1/3 cup of powdered sweetener and beat until well combined.
- Finally, beat in the heavy whipping cream and fresh lemon zest until everything is just combined and creamy.
- Assemble: Take your chilled crust out of the freezer. Spread about half of the cheesecake mixture evenly over the chilled crust. Dollop about half of your cooled blackberry sauce over the cheesecake layer, then gently swirl it with a knife for a beautiful marble effect. Be careful not to disturb the crust underneath!
- Carefully spread the rest of the cheesecake filling on top, then finish with the remaining blackberry sauce, swirling it again for a final touch.
- Freeze: Freeze the cheesecake bars for 1 to 2 hours, or until they are nice and firm. Once set, slice them into delicious bars and enjoy!
Notes
Nutrition Information per serving:
Calories: 237 kcal
Total Carbs: 5.2g
Net Carbs: 3.4g
Fats: 20.6g
Protein: 4.8g
Fiber: 1.8g
Calories: 237 kcal
Total Carbs: 5.2g
Net Carbs: 3.4g
Fats: 20.6g
Protein: 4.8g
Fiber: 1.8g
