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Delicious Keto Red White Blue Cheesecake Bars Easy Homemade Almond Crust Recipe

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Festive keto cheesecake bars with a homemade almond crust and patriotic red, white, and blue berry swirls. A quick, easy, and crowd-pleasing low-carb dessert perfect for summer celebrations.

Ingredients

Scale
  • 1 ½ cups almond flour
  • ¼ cup powdered erythritol (or keto-friendly sweetener)
  • 5 tbsp unsalted butter, melted
  • ½ tsp vanilla extract
  • A pinch of salt
  • 16 oz (450g) cream cheese, softened
  • ¾ cup powdered erythritol
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ⅓ cup sour cream
  • ½ cup fresh or frozen strawberries, pureed
  • ½ cup fresh or frozen blueberries, lightly mashed
  • 2 tbsp heavy cream (optional)

Instructions

  1. Preheat your oven to 325°F (163°C).
  2. In a mixing bowl, combine almond flour, powdered erythritol, and salt. Add melted butter and vanilla extract. Stir until mixture resembles wet sand and holds together when pressed.
  3. Press the crust mixture firmly into the bottom of a greased 8×8-inch pan. Bake for 10-12 minutes until golden and fragrant. Remove and let cool slightly.
  4. Beat softened cream cheese with powdered erythritol on medium speed until smooth, about 2-3 minutes. Add eggs one at a time, mixing well after each addition.
  5. Mix in vanilla extract and sour cream until fully incorporated and silky smooth. Avoid overmixing.
  6. Divide cheesecake batter into three bowls: leave one plain, stir strawberry puree into second, fold mashed blueberries into third. Thin berry mixtures with heavy cream if needed.
  7. Pour white batter over cooled crust, smoothing evenly. Dollop red and blue batters on top in random spots.
  8. Use a butter knife or skewer to gently swirl batters together to create marbled patterns.
  9. Bake for 35-40 minutes until edges are set but center has slight jiggle. Avoid opening oven door frequently.
  10. Cool completely on a wire rack, then refrigerate at least 4 hours or overnight.
  11. Slice into 12 bars using a sharp knife warmed in hot water, wiping dry between cuts. Serve chilled.

Notes

Use room temperature cream cheese for smooth texture. Avoid overmixing to prevent cracks. Optionally use a water bath for extra creamy texture. Chill bars overnight for best slicing. Freeze bars before slicing for cleaner cuts. For dairy-free, substitute cream cheese and sour cream with coconut-based alternatives and butter with coconut oil. For nut-free crust, use toasted sunflower seed flour.

Nutrition

Keywords: keto, cheesecake bars, almond crust, low carb dessert, red white blue dessert, patriotic dessert, keto dessert, sugar-free cheesecake

Find it online: https://coracooks.com/delicious-keto-red-white-blue-cheesecake-bars-easy-homemade-almond-crust-recipe/