These keto cranberry cheesecake bars are good for the vacations since they’re deliciously creamy with swirled dollops of cranberry sauce and a crunchy pecan crust!
You do not have to love cranberry sauce to like these cheesecake bars! So long as you like a creamy cheesecake with a candy but tangy sauce, then you definitely’ll love these bars. Plus, they’re made with a candy pecan crust, which is ideal for the vacation season. Not solely that, they give the impression of being so festive!
It is onerous to consider that we have by no means made cranberry sauce till this recipe (we’re not likely cranberry individuals). However, we love how easy it’s to make! The way in which that it is ready on this recipe is identical approach that you just’d put together it for a Thanksgiving or Christmas dinner (a two in a single recipe!).
It is essential to make use of allulose sweetener (or an allulose mix) when making the selfmade cranberry sauce since erythritol can crystalize when it cools (which does not occur with allulose). We additionally use allulose to sweeten the cheesecake, which is good for many who are delicate to erythritol or do not just like the cooling impact that may accompany it.
Not solely do these keto cheesecake bars look festive, however they’re additionally straightforward to make. Plus, these cheesecake bars retailer properly within the fridge in order that they’re a super make forward dessert.
Are Cranberries Low in Carbs?
Sure, you’ll be able to take pleasure in cranberries when you observe a low carb or keto weight loss program! Cranberries are low in carbs and excessive in fiber. A half cup of contemporary cranberries is simply 4 grams of web carbs. For those who’re having fun with cranberry sauce, simply make sure it is sugar-free!
Key Elements
Cranberries: We favor to make use of contemporary cranberries for the cranberry sauce. That stated, you may also use frozen cranberries which have been thawed.
Allulose: We use allulose on this recipe to forestall any crystallization within the cranberry sauce because it cools (which may occur with erythritol). Plus, you aren’t getting any cooling impact or sweetener aftertaste within the cheesecake with Allulose. If you wish to use erythritol, you’ll need to lower the quantity within the cheesecake (to ¾ cup) and use a tablespoon or two much less within the crust and cranberry sauce.
Cream cheese: Make sure to use the 8-ounce packages of actual cream cheese and never the unfold in spherical containers. Additionally, have the cream cheese come to room temperature (for even cooking) earlier than getting ready the cheesecake combination.
Heavy cream: Heavy cream helps create a clean and silky cheesecake. For those who favor, you can change with bitter cream in the identical quantity.
Eggs: Eggs thicken the cheesecake, and it is best to purchase giant, natural eggs. Make sure to let the eggs come to room temperature (for even cooking) earlier than getting ready the cheesecake combination.
Pecans: The crust on this recipe is made with uncooked, halved pecans. We have not tried the crust with one other sort of nut since that is our favourite!
Step-by-Step Directions
STEP 1 — PREPARE PAN: Pre-heat oven to 325 levels F. Grease an 8-inch sq. baking pan with butter. Lower a chunk of parchment paper to suit the size of the pan and place in pan. Don’t fret about masking the opposite aspect of the pan.
STEP 2 — MAKE CRANBERRY SAUCE: In a medium-size sauce pan, convey ⅓ cup water, cranberries and ¼ cup allulose to a boil. Instantly decrease warmth, stir and gently simmer for 10 minutes till cranberries burst and sauce has thickened. Take away from warmth and stir in ½ teaspoon vanilla extract. Let cool.
STEP 3 — MAKE CRUST: In a meals processor, pulse pecans, softened butter, sweetener and some pinches of salt (optionally available) till finely floor. Press pecan combination into backside of pan till evenly unfold.
STEP 4 — MAKE FILLING: With an electrical mixer, beat room-temperature cream cheese, sweetener and vanilla extract on low pace till clean and creamy. Add heavy cream and blend till mixed. Add eggs and beat till simply mixed (don’t overmix).
STEP 5 — COMBINE & BAKE: Pour combination into pan with pecan crust. Clean to a good stage. Spoon dollops of cranberry sauce over the cheesecake. Use a knife to marble the combination. Bake for 35 to 45 minutes, till outer ring of cheesecake is puffed and golden and the middle barely jiggles.
STEP 6 — CHILL & SERVE: When carried out baking, let the cheesecake slowly cool on the counter for about half-hour to an hour. After the cheesecake cools, then chill within the fridge for at the very least 4 hours (or over night time) to make sure a creamy texture. Lower into bars and function is or with sugar-free whipped cream.
Knowledgeable Ideas for Making Cheesecake Bars
Listed here are some suggestions for creating one of the best cheesecake bars!
- Let the eggs and cream cheese come to room temperature (take out of fridge half-hour to an hour earlier than getting ready) so the cheesecake can bake evenly.
- Watch out to not overbeat the eggs, which may let to result in cracking within the cheesecake.
- Don’t depend on common bake occasions to find out when the cheesecake is finished since each oven heats in another way. Somewhat, you will need to see that the outer edges are puffed and evenly golden and the middle is barely jiggly.
- When carried out baking, let the cheesecake slowly cool on the counter for about half-hour to an hour.
- After the cheesecake cools on counter, then chill within the fridge for at the very least 4 hours (or over night time) to make sure a creamy texture.
Tips on how to Retailer
Retailer these cheesecake bars, coated, for as much as 3 days within the fridge.
Related Recipes You may Love
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Recipe
Keto Cranberry Cheesecake Bars
These keto cranberry cheesecake bars are a vacation delight since they’re extremely creamy with dollops of cranberry sauce and a pecan crust.
Directions
Get began: Pre-heat oven to 325 levels F. Grease an 8-inch sq. baking pan with butter. Lower a chunk of parchment paper to suit the size of 1 aspect of pan and place in pan. Don’t fret about masking the opposite aspect of the pan.
MAKE CRANBERRY SAUCE: In a medium-size sauce pan, convey ⅓ cup water, cranberries and ¼ cup allulose to a boil. Instantly decrease warmth, stir and gently simmer for 10 minutes till cranberries burst and sauce has thickened. Take away from warmth and stir in ½ teaspoon vanilla extract. Let cool.
MAKE CRUST: In a meals processor, pulse pecans, softened butter, sweetener and some pinches of salt (optionally available) till finely floor. Press pecan combination into backside of pan till evenly unfold.
COMBINE & BAKE: With an electrical mixer, beat room-temperature cream cheese, allulose and vanilla extract on low pace till clean and creamy. Add heavy cream and blend till mixed. Add eggs and beat till simply mixed (don’t overmix). Pour combination into pan with pecan crust. Clean to a good stage. Spoon dollops of cranberry sauce over the cheesecake. Use a knife to marble the combination. Bake for 35 to 45 minutes, till outer ring of cheesecake is puffed and golden and the middle barely jiggles.
CHILL & SERVE: When carried out baking, let the cheesecake slowly cool on the counter for about half-hour to an hour. After the cheesecake cools, then chill within the fridge for at the very least 4 hours (or over night time) to make sure a creamy texture. Lower into bars and function is or with sugar-free whipped cream.
Notes
- Let the eggs and cream cheese come to room temperature (take out of fridge half-hour to an hour earlier than getting ready) so the cheesecake can bake evenly.
- Watch out to not overbeat the eggs, which may let to result in cracking within the cheesecake.
- Don’t depend on common bake occasions to find out when the cheesecake is finished since each oven heats in another way. Somewhat, you will need to see that the outer edges are puffed and evenly golden and the middle is barely jiggly.
- When carried out baking, let the cheesecake slowly cool on the counter for about half-hour to an hour.
- After the cheesecake cools on counter, then chill within the fridge for at the very least 4 hours (or over night time) to make sure a creamy texture.
Vitamin
Energy: 224kcalCarbohydrates: 24.7gProtein: 3.9gFats: 21.7gSaturated Fats: 9.1gLdl cholesterol: 66.9mgSodium: 120.1mgFiber: 1.2gSugar: 1.7gSugar Alcohols: 21.4gInternet Carbs: 2.1gProtein Share: 7%
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