Keto Red Velvet Cheesecake Bars – Creamy, Festive, and Low-Carb
Red velvet and cheesecake are a classic match, and these Keto Red Velvet Cheesecake Bars bring that combo to your low-carb kitchen with ease. They’re rich, smooth, and just sweet enough, with that signature hint of cocoa and a tangy cream cheese swirl. You’ll get bakery-level flavor without the sugar crash.
These bars are simple to prep, easy to slice, and perfect for holidays, parties, or a weeknight treat. If you love dessert without the guilt, this recipe is going to be a staple.
Ingredients
Method
- Preheat and prep: Heat the oven to 325°F (163°C). Line an 8x8-inch square pan with parchment, leaving overhang for easy lifting.
- Make the red velvet base: In a bowl, whisk 2 cups almond flour, 2–3 tablespoons cocoa powder, 1/2 cup granulated sweetener, and a pinch of salt.
- Add wet ingredients: Stir in 6 tablespoons melted butter, 1 large egg, 1 teaspoon vanilla, 1 teaspoon vinegar, and red food coloring until a soft dough forms. Adjust coloring until the shade looks vibrant but not neon.
- Press and par-bake: Press the mixture evenly into the lined pan. Bake for 10–12 minutes until just set. It will not be fully cooked—this prevents dryness later.
- Make the cheesecake filling: Beat 16 ounces softened cream cheese with 1/2 cup powdered sweetener until smooth. Add 1 large egg, 1 teaspoon vanilla, a pinch of salt, and 2 tablespoons heavy cream. Mix until creamy with no lumps.
- Assemble: Pour the cheesecake mixture over the warm base. Smooth the top. If you like a swirl, reserve a few tablespoons of the red batter before baking, dollop it on top now, and swirl with a skewer.
- Bake: Return to the oven and bake for 18–24 minutes. The center should be set at the edges with a slight wobble in the middle. Avoid overbaking.
- Cool and chill: Let the pan cool on a rack for 1 hour. Then chill for at least 3 hours, preferably overnight. This firms the bars and improves the texture.
- Slice and serve: Lift out using the parchment. Use a sharp knife, wiping between cuts, to slice into 16 squares. Add optional sugar-free chocolate drizzle or a light dusting of powdered sweetener.
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Why This Recipe Works
Classic red velvet flavor usually means flour and sugar, but this version uses almond flour and keto-friendly sweeteners to keep carbs low while keeping texture tender. The base has a gentle cocoa note and soft crumb, while the cheesecake layer adds creamy richness and balance.
A touch of vinegar and vanilla brings that true red velvet taste. Plus, these bars hold their shape well, making them ideal for making ahead and sharing.
Shopping List
- Almond flour (super-fine for best texture)
- Unsweetened cocoa powder (natural or Dutch-process)
- Granulated erythritol or allulose (or a blend; choose your preferred keto sweetener)
- Powdered erythritol or allulose (for the cheesecake filling)
- Cream cheese (full-fat, softened)
- Unsalted butter (melted for the base)
- Eggs (room temperature)
- Vanilla extract
- Apple cider vinegar (or white vinegar)
- Red food coloring (gel or liquid; use beet powder if you prefer natural coloring)
- Heavy cream (for the cheesecake filling)
- Salt
- Optional garnish: sugar-free white chocolate drizzle or shaved dark chocolate (90%+)
- Parchment paper (for lining the pan)
How to Make It
- Preheat and prep: Heat the oven to 325°F (163°C). Line an 8×8-inch square pan with parchment, leaving overhang for easy lifting.
- Make the red velvet base: In a bowl, whisk 2 cups almond flour, 2–3 tablespoons cocoa powder, 1/2 cup granulated sweetener, and a pinch of salt.
- Add wet ingredients: Stir in 6 tablespoons melted butter, 1 large egg, 1 teaspoon vanilla, 1 teaspoon vinegar, and red food coloring until a soft dough forms.
Adjust coloring until the shade looks vibrant but not neon.
- Press and par-bake: Press the mixture evenly into the lined pan. Bake for 10–12 minutes until just set. It will not be fully cooked—this prevents dryness later.
- Make the cheesecake filling: Beat 16 ounces softened cream cheese with 1/2 cup powdered sweetener until smooth.
Add 1 large egg, 1 teaspoon vanilla, a pinch of salt, and 2 tablespoons heavy cream. Mix until creamy with no lumps.
- Assemble: Pour the cheesecake mixture over the warm base. Smooth the top.
If you like a swirl, reserve a few tablespoons of the red batter before baking, dollop it on top now, and swirl with a skewer.
- Bake: Return to the oven and bake for 18–24 minutes. The center should be set at the edges with a slight wobble in the middle. Avoid overbaking.
- Cool and chill: Let the pan cool on a rack for 1 hour.
Then chill for at least 3 hours, preferably overnight. This firms the bars and improves the texture.
- Slice and serve: Lift out using the parchment. Use a sharp knife, wiping between cuts, to slice into 16 squares.
Add optional sugar-free chocolate drizzle or a light dusting of powdered sweetener.
Storage Instructions
Store the bars in an airtight container in the fridge for up to 5 days. Separate layers with parchment to prevent sticking. For longer storage, freeze individual bars for up to 2 months.
Thaw overnight in the fridge or at room temperature for 30–45 minutes before serving.
Why This is Good for You
- Low in sugar: Keto sweeteners give you the sweetness you want without spiking blood sugar.
- Higher fat, lower carbs: Almond flour and cream cheese keep carbs in check while providing satisfying fats.
- Gluten-free: Almond flour replaces wheat flour, which can be helpful for gluten-free diets.
- Protein and calcium: Cream cheese adds some protein and calcium, making each square more filling than typical bars.
Common Mistakes to Avoid
- Overbaking the cheesecake layer: Pull the pan when the center still has a slight jiggle. Overbaked cheesecake turns dry and cracks.
- Not softening the cream cheese: Cold cream cheese creates lumps. Let it sit at room temp for at least 30 minutes.
- Using coarse almond meal: Super-fine almond flour gives a tender base.
Coarse meal can be gritty and crumbly.
- Skipping the chill: The bars need time to set. Cutting too soon leads to messy slices and a looser texture.
- Too much food coloring: Add gradually. A little goes a long way, and too much can taste bitter.
- Sweetener swap mistakes: Erythritol can crystallize slightly; allulose stays softer but browns quicker.
Adjust bake time if switching.
Recipe Variations
- Brownie-style base: Add 1–2 tablespoons melted sugar-free chocolate to the base for a deeper cocoa flavor and fudgier bite.
- Raspberry swirl: Swirl in 2–3 tablespoons of mashed raspberries mixed with a touch of sweetener for a fruity tang.
- Chocolate chip cheesecake: Fold a handful of sugar-free dark chocolate chips into the cheesecake layer.
- Mini bites: Bake in a lined mini muffin tin for 12–16 minutes. Great for parties and portion control.
- Nut-free option: Use a fine sunflower seed flour in place of almond flour. Add a dash of lemon juice to counter any green tint from baking with sunflower seeds.
- Natural coloring: Use beet powder for color.
Start with 1–2 teaspoons, adjusting to achieve a rich red hue.
FAQ
Can I use coconut flour instead of almond flour?
Coconut flour behaves very differently and absorbs more moisture. If you must use it, reduce the amount to about 1/3 cup and increase the eggs and butter slightly. The texture will be drier and more cake-like, so almond flour is preferred.
What sweetener works best?
Allulose gives a smooth, moist crumb and soft cheesecake texture.
Erythritol or a blend (like erythritol with monk fruit) works too, but can be a bit crisper after chilling. Powdered sweetener is best for the cheesecake layer to avoid grittiness.
How do I prevent cracks on top?
Don’t overmix once the egg is added, bake at a moderate temperature, and pull the bars while there’s still a slight wobble. Cooling gradually, then chilling, also reduces cracking.
Do I need the vinegar for red velvet?
Yes, a small amount adds that subtle tang and helps react with cocoa for the classic red velvet flavor.
If you don’t have vinegar, a squeeze of lemon juice works.
Can I make this dairy-free?
For a dairy-free version, use a plant-based cream cheese and coconut cream in place of heavy cream, and swap butter for coconut oil. Note that texture and flavor will vary slightly.
How many carbs are in each bar?
Exact counts vary by brand, but expect roughly 3–4g net carbs per bar when sliced into 16 squares, assuming keto sweeteners and almond flour. Always calculate with your specific ingredients.
Can I double the recipe?
Yes.
Bake in a 9×13-inch pan. Increase the base par-bake to about 12–14 minutes and the final bake to 22–28 minutes, keeping an eye on the jiggle test.
How do I get clean slices?
Chill thoroughly, use a sharp knife, and wipe the blade between cuts. For ultra-clean edges, warm the knife under hot water and dry it before slicing.
Final Thoughts
These Keto Red Velvet Cheesecake Bars deliver that classic bakery vibe without the sugar or flour.
They’re easy to make, pretty on a plate, and satisfying enough to keep dessert cravings in check. Keep a batch in the fridge for a quick sweet bite, or bring them to your next gathering and watch them disappear. Simple ingredients, bold flavor, and a texture that hits all the right notes—this is a keeper.
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