Keto Berry Pecan Cheesecake Bars Food

KETO PECAN CHEESECAKE BARS

Steps:

• For the Crust: Preheat the oven to 350 degrees F. Line an 8x8 inch baking pan with parchment paper. In a large bowl, combine the coconut flour, chopped pecans, granulated Swerve, cinnamon, baking soda, and salt. Add in the melted butter and sour cream. Mix until completely incorporated (it will resemble wet sand).
• Pour the coconut flour mixture in the lined baking pan and press into an even layer. Bake the crust for 8-10 minutes. Remove from the oven and let it cool completely. While the crust is cooling, prepare the filling.
• For the Filling: In a clean bowl, add in the softened cream cheese and Swerve granular. Use hand beaters to cream together mixture until smooth. Add in the vanilla and beat in the egg.
• Pour the cheesecake batter on to the crust in an even layer. Bake at 350 degrees F for 35-40 minutes. When the outside of the cake is set and the inside is slightly jiggly, the cheesecake is done. Chill cheesecake in the fridge (at least two hours or overnight). Once the cheesecake has set, top with additional pecans, and cut into 16 squares.

KETO BERRY-PECAN CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Add pecans to a food processor and chop very finely. Add sweetener, cinnamon, and nutmeg and process for a few more seconds. Pour mixture into a bowl and add melted butter. Stir together and press crust mixture into the bottom of a divided brownie pan with the divider removed.
• Beat egg until fluffy in a large bowl with an electric mixer. Mix in cream cheese 1 ounce at a time. Beat mixture until cream cheese is smooth. Add sweetener, sour cream, vanilla extract, and almond milk. Beat together until filling is smooth. Stir in melted butter. Pour filling over the crust in the brownie pan. Insert divider into the pan.
• Bake in the preheated oven for about 35 minutes.
• Meanwhile, heat a small pot over medium heat. Add mixed berries and sweetener and bring to a simmer, about 5 minutes. Stir berries and crush some with a spoon so that a liquid starts to form. Cook for about 10 minutes more.
• Allow cheesecake bars to cool in the brownie pan, about 1 hour. Pour berry sauce on top of bars.

KETO BLUEBERRY CHEESECAKE

Steps:

• Preheat the oven to 160C/320F. Prepare an 8-inch springform pan with the crust of choice. Line with paper for easy removal.
• Using a stand mixer, very lightly beat your softened cream cheese until smooth. Do not overbeat, otherwise the cheesecake will crack. Add the flour, vanilla extract, sour cream, and sugar and until just combined. Add the eggs one at a time, and stop beating once smooth. Once smooth, fold through the blueberries using a rubber spatula.
• Transfer the cheesecake filling into the pie crust and bake for 1 hour and 10 minutes, or until the tops are set and the filling slightly jiggles when touched.
• Allow the cheesecake to cool completely, before refrigerating overnight.
• Once the cheesecake is chilled, cover with the blueberry topping all over the top and refrigerate for a further 2 hours to firm up.

MIXED BERRY KETO CHEESECAKE

Steps:

• Crust
• Mix all ingredients together in a bowl and transfer to a greased 8x11 cake pan or you can use a 10-inch springform pan.
• Press into the bottom of a pan and prick with a fork.
• Bake at 425°F for 10 minutes or until golden brown.
• Filling:
• Mix cream cheese (be sure it is softened or it will be lumpy) and sour cream together with an electric mixer until smooth. If it is not smooth after blending and there are some lumps put the bowl in the microwave for a few seconds and blend again until it is smooth.
• Add eggs, lemon juice, and erythritol until well incorporated.
• Pour the cheesecake filling over the berries and smooth the top so that it is even across the pan.
• Try to make sure that it is evenly distributed over the crust.
• Pour the cheesecake filling over the berries and smooth the top so that it is even across the pan.
• Bake at 325°F for 20-25 minutes or until it is mostly solid.
• The center will be a little wiggly it will set as it cools. If it is more then a little wiggly or is wiggly closer to the edges put back in the oven.
• Turn off the oven and leave the cheesecake in the oven with the door open a crack to cool completely.
• After cheesecake is cooled completely remove from the oven. Cover and put in the refrigerator overnight to set.
• Cut and enjoy.