You’re in for a treat if you’ve never cooked keto cheesecake bars before! This is one of my all-time favorite keto cranberry recipes, and I’m confident you’ll enjoy it as well.

Line an 8-inch baking pan with foil or parchment paper, leaving enough overhang on the corners to remove the entire batch of cranberry cheesecake bars out of the pan.
Prepare the crust: To make a soft buttery crust, combine the melted butter, almond flour, and sugar.
Bake for 7 minutes at 350 degrees F, lightly pressing the dough into an even layer in the bottom of the pan.
Make the layers: The cheesecake layer is made up of cream cheese, an egg yolk, Swerve (or Monk Fruit), and vanilla extract. For this stage, I prefer to use my tiny blender/food processor.
To make the pecan crumble topping, follow these steps: In a small food processor, combine the butter, almond flour, and pecans and pulse until the mixture is coarse and the butter has broken up.
Assemble and bake the bars as follows: Remove the crust from the oven after 7 minutes and set aside to cool for a few minutes.
Place the cheesecake layer on top of the crust, followed by the low-carb cranberry sauce.
Bake for 20 minutes, then sprinkle the topping over the cranberry layer.

How to Make the BEST Keto Cheesecake Bars
Allow the crust to completely cool before assembling the cheesecake layers. It’s a soft, buttery crust, and if you lay the cold cheesecake on top of it before it cools and solidifies, the crust will tear.
Use room temperature cream cheese and eggs for the greatest cheesecake texture.
Line the bottom of the pan with parchment paper, allowing it to hang over the sides. After the bars have cooled, carefully lift the entire batch out by lifting up the liner.
Place the slices in the freezer for 15 minutes before slicing for attractive, clean slices.

Crust
8 tablespoons melted butter
1 1 tablespoon almond flour
2 tbsp Keto-friendly confectioners sweetener like Swerve or Monkfruit
8 ounces cream cheese for the cheesecake layer
1 yolk of an egg
1/3 cup Keto-friendly sweetener, such as Swerve or Monkfruit
1 tsp pure vanilla extract
Cranberry Layer 1 cup Low Carb Cranberry Sauce (recipe follows)
2 tablespoons butter for the pecan crumble layer
a quarter cup pecans
1 pound almond flour
1 tablespoon Keto-friendly sweetener, such as Swerve or Monkfruit
Instructions
To make the Crust: Preheat the oven to 350°F.
Line an 8-inch baking dish with foil or parchment paper.
In a small bowl, combine the melted butter, almond flour, and swerve and press into the foil-lined pan.
Bake the crust for 7 minutes, or until it is just beginning to color around the edges.
Allow the crust to cool before removing it.

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For the Vanilla Cheesecake Layer, prepare the following:

Combine the cream cheese, egg yolk, sweetener, and vanilla extract in a small mixing bowl or blender until smooth.

Evenly distribute the cheesecake layer over the crust.

To make the Cranberry Layer:

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Spread the cheesecake mixture with the prepared low carb cranberry sauce.

To make the Pecan Crumble:

In a small blender or food processor, combine the butter, almond flour, pecans, and sweetener and pulse until the mixture resembles crumbs.

Sprinkle on top of the cranberry layer.

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Bake for 18-20 minutes, or until lightly browned on top.
Allow the bars to completely cool before slicing.