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Keto Red Velvet Cheesecake Bars - Creamy, Festive, and Low-Carb

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 servings
Ingredients Method

Ingredients
  

  • 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)

Method
 

  1. Preheat and prep: Heat the oven to 325°F (163°C). Line an 8x8-inch square pan with parchment, leaving overhang for easy lifting.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.