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Recipes

Shortbread Cheesecake Bars, Keto & Low-Carb

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Don’t you just love a pretty dessert? Pretty little sweet treats are a favorite of ours, too! And, let me tell you, these little bars do not disappoint! They are a family favorite and a crowd-pleaser.

They come together in under an hour and can be made the day or night before you need them. Besides how pretty these are, that’s probably one of our favorite things about this dessert!

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Give me quick, simple, and delicious any day!

Quick side story

Recently, I (Steph) was asked to bring a dessert for a function held at our church. The dessert would be served to all the kids and teens being cared for while all the adults were at a marriage conference.

No, problem. Right?

Right!! I had absolutely no worries about serving a “sugar-free” treat to these kiddos. These dessert bars were served up and no one said a thing. They just devoured them. There were so many great reviews!

In fact, and, I love this…

The kids were shocked to find out it was “sugar-free” when my kids spilled the beans. (Beans aren’t keto either. Ha!)

Even some of the adults partook in the creamy-cheesy-berry-decorated-cookie-bar goodness and loved it.

Doesn’t that description just make you want to run into the kitchen and whip up these fabulous treats?

Well, go on… get in there. You can do it! You will not be disappointed!

Ingredients:

Shortbread Crust:

No Bake Cheesecake:

  • 8 oz full-fat cream cheese (softened)
  • ¼ cup full-fat sour cream
  • 1 ¾ cup heavy whipping cream (very cold)
  • 4-6 tablespoons Swerve Confectioners (divided) (see notes)
  • 2-4 tablespoons golden monk fruit granular (divided) (see notes)
  • 2 teaspoons vanilla (divided)
  • Fresh Berries for decorative topping

Instructions:

Shortbread Crust:

Preheat oven to 350 degrees.

Wash all desired berries and dry really well on a clean kitchen towel or paper towels.

Line a quarter sheet pan with parchment.

Melt butter in a large glass bowl. Add the sifted almond flour and swerve mixture. Stir until soft dough forms.

Make sure all the dry ingredients are incorporated. The dough might appear crumbly but should be able to hold its shape when pressed together.

Add dough to the lined pan and press out the dough to about ¼ inch thick or a tad thicker. Dock the dough with a fork. Bake for 15-20 min.

Mine is perfect at 15 min and is beautifully golden brown. Remove from the oven and allow the crust to cool to room temp (about 20 min). Then pop it into the fridge to chill for at least 30 min.

No-Bake Cheesecake:

In a large bowl add the cream cheese, sour cream, 2 tablespoons of the Swerve, 1 tablespoon Monk fruit, and 1 teaspoon vanilla extract.

Using a hand mixer beat the ingredients together until light and fluffy. Be sure there are no lumps of cream cheese and it is one homogenous mixture.

Taste the mixture. It should be sweet but not overly sweet but this is the time to add more of either or both of the sweeteners to your desired sweetness. But remember each component is sweetened and will be combined.

In another large bowl add in your very cold heavy whipping cream, 1 tablespoon of the Swerve, 1 tablespoon Monk fruit, and 1 teaspoon vanilla extract.

Using an electric hand mixer beat all ingredients together for about 30 seconds. Taste. The cream should be sweet but not overly sweet. See above. Once sweetened to your desired sweetness, continue to beat the mixture until soft peaks form. Don’t overbeat or you’ll make sweetened butter.

Fold whipped half of the whipped cream into the cream cheese mixture. Then, fold in the second half.

Remove the chilled crust from the refrigerator. Spoon the cream cheese filling on top in a moderately thick layer. Place back into the fridge and finish preparing the berries.

The berries should be dry at this point. If using strawberries, slice off the tops and green leaves then slice each berry so that the slices keep the shape of the berry. You can slice in half or in thirds or fourths depending on the size of your berries.

Remove the chilled cheesecake bars from the fridge and decorate to your heart’s content. Have fun with it!

Helpful Tips:

You can also use a 9×13 pan but nothing larger unless you double the recipe. We sometimes double this recipe and use a full sheet pan when bringing this to a potluck or party. It is always a hit!

If the crust “dough” seems too “wet” you may add 1 tablespoon of almond flour at a time to the mixture. But don’t make it too dry. Also if you may have to add more powdered Swerve if the sweetness changes from additional almond flour. I wouldn’t add any if you only add 1 tablespoon.

When making your whipped cream, you can place your cream toward the back of the refrigerator and place your bowl and mixer beaters in the freezer. About 20 min before you’re ready to make it. This little extra step will almost always give you the best results.

If you have any extra cheesecake filling you can store it in the refrigerator. It is a wonderful little treat all by itself with berries. Yum!

This nutritional information is for the whole recipe and is an approximate value.

Total Calories 4842.5
Total carbs 168.8
Net Carbs 45.7
Fiber 27
Sugar alcohols 96.1
Protein 88
Fat 466.6

We got approximately 12-16 bars. For 16 bars the macros would be.

Calories 302.6
Carbs 10.55
Net Carbs 2.8
Fiber 1.68
Sugar alcohols 6
Protein 5.5
Fat 29.2

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5 from 1 vote

Shortbread Cheesecake Bars, Keto & Low-Carb

Ingredients

Shortbread Crust:

  • 2 ¼ cups Blanched Almond Flour Sifted with Swerve
  • ½ cup salted butter melted
  • ¼ cup Swerve Confectioners

No Bake Cheesecake:

  • 8 oz full-fat cream cheese softened
  • ¼ cup full-fat sour cream
  • 1 ¾ cup heavy whipping cream very cold
  • 4-6 tablespoons Swerve Confectioners divided (see notes)
  • 2-4 tablespoons golden monk fruit granular divided (see notes)
  • 2 teaspoons vanilla divided
  • Fresh Berries for decorative topping

Instructions

Shortbread Crust:

  • Preheat oven to 350 degrees.
  • Wash all desired berries and dry really well on a clean kitchen towel or paper towels.
  • Line a quarter sheet pan with parchment.
  • Melt Butter in a large glass bowl. Add the sifted almond flour and swerve mixture. Stir until soft dough forms.
  • Make sure all the dry ingredients are incorporated. The dough might appear crumbly but should be able to hold its shape when pressed together.
  • Add dough to the lined pan and press out the dough to about ¼ inch thick or a tad thicker. Dock the dough with a fork. Bake for 15-20 min.
  • Mine is perfect at 15 min and is beautifully golden brown. Remove from oven and allow the crust to cool to room temp (about 20 min). Then pop it into the fridge to chill for at least 30 min.

No Bake Cheesecake:

  • In a large bowl add the cream cheese, sour cream, 2 tablespoons of the Swerve, 1 tablespoon Monk fruit, and 1 teaspoon vanilla extract.
  • Using a hand mixer beat the ingredients together until light and fluffy. Be sure there are no lumps of cream cheese and it is one homogenous mixture.
  • Taste the mixture. It should be sweet but not overly sweet but this is the time to add more of either or both of the sweeteners to your desired sweetness. But remember each component is sweetened and will be combined.
  • In another large bowl add in your very cold heavy whipping cream, 1 tablespoon of the Swerve, 1 tablespoon Monk fruit, and 1 teaspoon vanilla extract.
  • Using an electric hand mixer beat all ingredients together for about 30 seconds. Taste. The cream should be sweet but not overly sweet. See above. Once sweetened to your desired sweetness, continue to beat the mixture until soft peaks form. Don’t overbeat or you’ll make sweetened butter.
  • Fold whipped half of the whipped cream into the cream cheese mixture. Then, fold in the second half.
  • Remove the chilled crust from the refrigerator. Spoon the cream cheese filling on top in a moderately thick layer. Place back into the fridge and finish preparing the berries.
  • The berries should be dry at this point. If using strawberries, slice off the tops and green leaves then slice each berry so that the slices keep the shape of the berry. You can slice in half or in thirds or fourths depending on the size of your berries.
  • Remove the chilled cheesecake bars from the fridge and decorate to your heart’s content. Have fun with it!

Love this post? Tell everyone about it!

4 Comments

  1. Letty Cerda March 5, 2019
    • Ketofied Sisters March 7, 2019
  2. Christy June 26, 2019
    • Ketofied Sisters June 28, 2019

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