Low Carb/ Low Sugar Red Velvet Cheesecake Bars

Name: Low Carb/ Low Sugar Red Velvet Cheesecake Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup unsalted butter (Melted); 1 cup sugar substitute (I used Z-Sweet All Natural Sweetener, can be found at Whole Foods.); 1 teaspoon vanilla extract; ¼ cup cocoa powder; 1 pinch salt; 1 tablespoon red food coloring; 1 teaspoon apple cider vinegar; ¾ cup almond flour (You can use another Low Carb substitute); 2 eggs; 8 ounces cream cheese; 14 sugar substitute; 1 egg; ½ teaspoon vanilla extract

Servings: persons

½ cup unsalted butter (Melted)
1 cup sugar substitute (I used Z-Sweet All Natural Sweetener, can be found at Whole Foods.)
1 teaspoon vanilla extract
¼ cup cocoa powder
1 pinch salt
1 tablespoon red food coloring
1 teaspoon apple cider vinegar
¾ cup almond flour (You can use another Low Carb substitute)
2 eggs
8 ounces cream cheese
14 sugar substitute
1 egg
½ teaspoon vanilla extract

1
Preheat oven to 350 degrees F. Grease 8 X 8 inch pan.
2
Red Velvet: Add melted butter to a large bowl and add sugar substitute, vanilla, cocoa powder, salt, food coloring, and vinegar, mixing after each addition.
3
Whisk the eggs into cocoa mix.
4
Mix flour until lightly combined.
5
Pour batter into prepared pan leaving 1/3 cup left for top of bars.
6
Cream Cheese: Blend together cream cheese, sugar, egg, and vanilla in a medium mixing bowl.
7
Spread the cream cheese on top of red velvet layer in pan.
8
Put remaining red velvet mix on top of cream cheese layer.
9
Use top of knife to swirl through cream cheese mixture to create swirl pattern.
10
Bake the brownies for 30 minute Remove and allow them to cool before cutting.
11
ENJOY!
12
:).

2331

kcal

Calories

Fat

417

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ½ cup unsalted butter (Melted), 1 cup sugar substitute (I used Z-Sweet All Natural Sweetener, can be found at Whole Foods.), 1 teaspoon vanilla extract, ¼ cup cocoa powder, and more.

Yes, Low Carb/ Low Sugar Red Velvet Cheesecake Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!