Decadent Low Carb Red Velvet Cheesecake Bars
Indulge in the lusciousness of our Decadent Low Carb Red Velvet Cheesecake Bars, a perfect fusion of rich red velvet cake and creamy cheesecake. This delightful dessert is crafted for those who wish to enjoy their favorite sweets without the guilt of high carbohydrates and sugars. With a vibrant red color and a velvety texture that melts in your mouth, these bars are an irresistible treat for any occasion. Whether you're following a low carb lifestyle or simply looking to satisfy your sweet tooth, you won't believe these bars are low in carbs and sugar. Enjoy this guilt-free delight that combines the best of two worlds - red velvet cake and cheesecake, all in one scrumptious bite!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Unsalted butter
1/2 cup (Melted)
Sugar substitute
1 cup (I used Z-Sweet All Natural Sweetener)
Vanilla extract
1 teaspoon
Cocoa powder
1/4 cup
Salt
1 pinch
Red food coloring
1 tablespoon
Apple cider vinegar
1 teaspoon
Almond flour
3/4 cup (You can use another low carb substitute)
Eggs
2 (One for the red velvet layer, one for the cream cheese layer)
Cream cheese
8 ounces (Softened)
Sugar substitute
1/4 cup (For the cream cheese layer)
Vanilla extract
1/2 teaspoon (For the cream cheese layer)
Instructions
1
Preheat your oven to 350°F (175°C) and grease an 8x8 inch baking pan with non-stick spray or parchment paper.
2
In a large mixing bowl, combine the melted butter and sugar substitute. Whisk in the vanilla extract, cocoa powder, salt, red food coloring, and apple cider vinegar, mixing well after each addition.
3
Crack the eggs into the cocoa mixture and whisk until fully incorporated. Gradually mix in the almond flour until just combined, ensuring not to overmix.
4
Pour the red velvet batter into the prepared baking pan, reserving 1/3 cup of batter for the topping.
5
In a separate medium mixing bowl, blend the cream cheese, additional sugar substitute, one egg, and vanilla extract until the mixture is smooth and creamy.
6
Spread the cream cheese mixture evenly over the red velvet base in the pan, and then drop spoonfuls of the reserved red velvet batter on top of the cream cheese layer.
7
Using a knife or a skewer, gently swirl the top layers together to create a marbled effect.
8
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
9
Remove from the oven and allow to cool completely in the pan before cutting into 8 squares. Serve chilled or at room temperature and enjoy your delightful low carb treat!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Low Carb Red Velvet Cheesecake Bars?
They are a fusion of rich red velvet cake and creamy cheesecake designed to be low in carbohydrates and sugar.
Is this recipe keto-friendly?
Yes, it uses almond flour and a sugar substitute, making it suitable for keto and low-carb lifestyles.
How many servings does this recipe yield?
This recipe makes 8 squares when prepared in an 8x8 inch pan.
What temperature should I set my oven to?
Preheat your oven to 350°F (175°C).
What size baking pan is required?
An 8x8 inch baking pan is needed for these cheesecake bars.
Which sugar substitute is recommended?
The recipe creator used Z-Sweet All Natural Sweetener, but other low-carb sugar substitutes can be used.
Is this recipe gluten-free?
Yes, it uses almond flour instead of wheat flour, which makes it gluten-free.
How do I prepare the baking pan?
Grease the pan with non-stick spray or line it with parchment paper.
What gives the bars their red color?
One tablespoon of red food coloring provides the vibrant red hue characteristic of red velvet.
Why is apple cider vinegar included in the recipe?
Apple cider vinegar is a traditional red velvet ingredient that reacts with cocoa to enhance the flavor and color.
Can I use regular flour instead of almond flour?
To keep the recipe low-carb, almond flour is recommended, but you can use another low-carb substitute.
How many eggs are needed in total?
You will need two eggs: one for the red velvet layer and one for the cream cheese layer.
How do I create the marbled effect on top?
Drop spoonfuls of reserved red velvet batter onto the cream cheese layer and gently swirl with a knife or skewer.
How much red velvet batter should I reserve for the topping?
Reserve 1/3 cup of the red velvet batter before pouring the rest into the pan.
What is the baking time for these bars?
Bake the bars for approximately 30 minutes.
How do I check if the bars are done?
The bars are done when a toothpick inserted into the center comes out clean.
Should the cream cheese be cold or softened?
The cream cheese should be softened to ensure a smooth and creamy mixture.
How much cocoa powder is used?
The recipe calls for 1/4 cup of cocoa powder.
What is the best way to serve these bars?
They can be served chilled or at room temperature.
How should I store leftover cheesecake bars?
Store leftovers in the refrigerator to maintain the texture of the cream cheese.
Can I use salted butter?
The recipe calls for unsalted butter, but if you use salted, omit the extra pinch of salt.
Is there a specific way to cool the bars?
Allow the bars to cool completely in the pan before attempting to cut them.
Can I freeze these cheesecake bars?
Yes, these bars can be frozen if wrapped tightly, which is great for long-term storage.
What is the texture of these bars?
They have a velvety texture that melts in your mouth.
Is there any vanilla in the cheesecake layer?
Yes, 1/2 teaspoon of vanilla extract is added specifically to the cream cheese layer.
How much butter is required?
The recipe uses 1/2 cup of melted unsalted butter.
Is this a sugar-free dessert?
It is sugar-free in the sense that it uses sugar substitutes instead of refined sugar.
Can I add nuts to the recipe?
While not in the original recipe, you could add keto-friendly nuts like pecans or walnuts for extra crunch.
What if I overmix the almond flour?
Overmixing can result in a denser texture, so mix until just combined.
Can I double the recipe?
Yes, you can double the ingredients and bake in a 9x13 inch pan, though baking time may vary.