Who doesn’t love cheesecake?
And, who doesn’t love cheesecake that’s low carb and grain-free?
And, how about cheesecake that you can eat with your fingers?
These tender cheesecake bars are filled with flavor. They have a dark, rich cocoa base and a sweet, creamy cheesecake top swirled with fruity jam.
These bars give me another reason to use an amazing line of jams from a local producer right here in Lancaster, PA. Christina Maser [#ad] makes jams with all-natural ingredients in season and they’re organic whenever possible. For these bars I used the Blueberry Lime flavor. She also has a few flavors that have no added sugar to reduce the carb level even more! You can check out her line of pantry items here and order online.
A few notes:
• Bob’s Red Mill has a nice, fine almond flour to use for these bars.
• I use this brand of Organic cocoa.
• These bars should be kept refrigerated and last for about four days.
- FOR THE CRUST:
- 1 Tbls. Coconut flour
- 1 C. almond flour
- 2 Tbls. Cocoa
- 3 Tbls. Sweetener of choice (I used Lakanto)
- 5 Tbls. Butter, melted
- -
- FOR THE CHEESECAKE LAYER:
- 8 oz. cream cheese, softened
- ¼ cup sweetener of choice (I used Lakanto)
- 1 whole egg
- ½ tsp. vanilla
- -
- TO SWIRL IN, IF DESIRED:
- ¼ cup jam (I used Christina Maser’s Blueberry Lime Jam!)
- Mix the first four ingredients in a food processor or a medium sized bowl.
- Slowly mix in melted butter.
- Press into 8” square baking dish.
- Bake at 350˚ for 8 minutes.
- -
- In a mixing bowl, combine remaining ingredients, except jam.
- When crust is done baking, pour into baking dish over crust.
- Drop jam by spoonfuls into cheesecake mixture and use knife to gently swirl jam throughout cheesecake.
- Bake for an additional 20 minutes until center is almost set.
- Cool completely before cutting into squares.