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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!