Cranberry Lemon Keto Cheesecake Bars
Servings 12 individual cheesecakes
Equipment
- Cupcake tins or 9x9 baking dish
Ingredients
Fruit topping
- 1½ cup cranberries chopped
- ¼ cup water
- ⅓ cup Lakanto monkfruit sweetener
Crust
- 8 tbsp butter or coconut oil softened
- 2 tbsp Lakanto monkfruit sweetener or equivalent
- 1¼ cup packed almond flour
Cheese cake
- 8 oz cream cheese (one brick) softened
- ⅓ cup Lakanto monkfruit sweetener
- zest of one lemon
- 2 tbsp lemon juice zest before squeezing!
- 1 tsp vanilla
- ¼ tsp orange extract
Topping
- 2 tbsp butter or coconut oil softened/room temp
- ½ cup almond flour
- 1 tbsp Lakanto monkfruit sweetener
- ½ cup crushed pecans
Instructions
- First up, preheat that oven to 350°.
- For the sauce- In a sauce pan add the cranberries, water and sweetener. Bring to a boil then reduce to a simmer. Simmer until it begins to thicken up. 10 minutes or so, stirring occasionally.
- For the crust- While the fruit is simmering make the crust. Combine the butter, sweetener and almond flour and press into either a cupcake pan (lined with cupcake papers or not) or an 8x8 parchment lined baking dish. I like the parchment to overhang the sides just a little so it's easier to lift the cooled cheesecake from the pan.
- Bake the crust for 10 minutes and cool completely. It will not look done at all.
- For the filling- While crust is cooling, use a handheld mixer to blend cream cheese, sweetener, lemon juice, zest, and extracts. Blend smooth then pour over crust.
- Drizzle or spoon the cranberry sauce over the filling.
- For the topping- In a small bowl combine softened butter, almond flour, sweetener and pecans. I like to use my fingers to mix then sprinkle on top the cheesecake.
- Bake 20-22 minutes until very lightly browned. Cool to room temp then place in the fridge to set about 4 hours or overnight.
Notes
Using frozen cranberries is easy. I almost always have a bag of cranberries in the freezer because they are so easy to add to smoothies! Simply put them in a colander and run warm water over them for a minute or so, they thaw quickly... at least enough to chop. Don't fuss too much over chopping them as they break down while they simmer.
I personally prefer to make mine in cupcake tins so they are portion sized... when I make them in an 8x8 dish I just have no control!