How to Make Cranberry Cheesecake Bars

If you’ve never made keto cheesecake bars before, you’re in for a treat! This is one of my all-time favorite keto cranberry recipes, and I know you’ll love it too.

Line an 8×8-inch baking pan with foil or parchment paper, allowing the liner to overhang on the edges so you can easily lift your entire batch of cranberry cheesecake bars right out of the pan.
Make the crust: Stir together the melted butter, almond flour, and sweetener to form a soft buttery crust.
Lightly press the dough into an even layer in the bottom of the pan and bake for 7 minutes at 350 degrees F.
Prepare the layers: The cheesecake layer is just cream cheese, an egg yolk, confectioners Swerve (or Monk Fruit), and vanilla extract. I prefer to use my small blender/food processor for this step.
Make the pecan crumble topping: Add butter, almond flour and pecans to a small food processor and pulse until the mixture is course and butter has broken up.
Assemble & bake the bars: After pre-baking the crust for 7 minutes remove it from the oven and allow it to cool a few minutes.
Top the crust with the cheesecake layer, then top with the low-carb cranberry sauce.
Sprinkle the topping over the cranberry layer and bake 20 minutes.

Allow the bars to cool completely before slicing. For clean slices, place the bars in the freezer for a few minutes prior to slicing