Vanilla and Chocolate Keto Cheesecake Bars

Name: Vanilla and Chocolate Keto Cheesecake Bars
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 12 serving
Ingredients: 2 cups Super Fine Almond Flour; ⅓ cup grass-fed unsalted butter; 1 whole egg; ⅓ cup Swerve confectioners; 1 teaspoon vanilla extract; 16 ounces cream cheese; ½ cup Lily's dark chocolate chips; ⅓ cup sour cream; ½ cup Swerve confectioners; 2 whole eggs; 2 teaspoons vanilla extract

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Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
12
Calories
319 kcal
Course
Dessert
Cuisine
American

Vanilla and Chocolate Keto Cheesecake Bars

Iris Warren

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These vanilla and chocolate cheesecake bars are as tasty as they are beautiful!

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Ingredients

Servings

For the Crust

2 cups Super Fine Almond Flour
⅓ cup grass-fed unsalted butter melted
1 whole egg
⅓ cup Swerve confectioners or powdered erythritol
1 teaspoon vanilla extract

For the Filling

16 ounces cream cheese
½ cup Lily's dark chocolate chips or other sugar-free chocolate, melted
⅓ cup sour cream
½ cup Swerve confectioners
2 whole eggs
2 teaspoons vanilla extract

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Instructions

To Make the Crust

Preheat oven to 350F.
Add the almond flour, butter, egg, swerve confectioners and vanilla extract to the bowl of a food processor and mix until a dough is formed.
Place the dough in a 8 x 8 glass or ceramic baking dish lined with parchment paper and press out in an even layer.

To Make the Filling

Add the cream cheese to a mixing bowl and mix using a hand mixer. Mix in the eggs one at a time, then add the swerve slowly.
Add in the vanilla and sour cream. Remove ½ cup of the batter and mix with the melted chocolate. Pour most of the plain batter over the crust. Dollop half of the chocolate batter over the top. Take a butter knife and gently swirl the batter together, without touching the crust. Dollop the remaining vanilla and chocolate batter alternately, and swirl together again.
Bake for 30-40 minutes, or until the center has just set. There will still be a slight jiggle to it. Chill in the fridge for at least 1-2 hours or until set before cutting and serving.