Keto Red Velvet Cheesecake Bars

Red velvet has always been one of my favorite cake flavors, especially when paired with cream cheese.

Traditional versions are loaded with sugar and regular flour, so I made these keto red velvet cheesecake bars to solve that problem.

They are completely low carb and keto friendly, which means you can enjoy a rich sweet treat without leaving ketosis.

You get a soft cocoa base with a smooth, tangy cream cheese swirl baked right on top.

They are very easy to make in one afternoon, and they slice neatly into small snack squares.

Why You’ll Love This Recipe

Two Desserts in One – You get rich chocolate red velvet cake and creamy cheesecake in every single bite.

Silky Smooth Texture – Sour cream and cream cheese make the filling taste exceptionally creamy and velvety.

Authentic Flavor – Cocoa powder and a splash of vinegar give you that classic bakery style taste.

Stunning Presentation – The vibrant red swirls against the white cheesecake look gorgeous on any party platter.

Recipe Ingredients

For the Red Velvet Layer

• 1 1/4 cups Almond Flour
• 2 tbsp Unsweetened Cocoa Powder
• 1/2 cup Granulated Erythritol
• 1 tsp Baking Powder
• 1/4 tsp Salt
• 6 tbsp Butter, Melted
• 2 large Eggs
• 1 tsp Vanilla Extract
• 1 tsp White Vinegar
• 1 tsp Red Gel Food Coloring

For the Cheesecake Layer

• 12 oz Cream Cheese, Softened
• 1/3 cup Powdered Erythritol
• 1 large Egg
• 1/4 cup Sour Cream
• 1 tsp Vanilla Extract

How To Make

Step 1

Preheat the oven to 325°F and line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.

Step 2

Whisk together the almond flour, cocoa powder, granulated erythritol, baking powder and salt. Add the melted butter, eggs, vanilla, vinegar and food coloring and stir into a smooth, thick batter.

Step 3

Set aside 1/3 cup of the red velvet batter. Spread the rest evenly in the pan.

Step 4

Beat the cream cheese and powdered erythritol until completely smooth. Add the egg, sour cream and vanilla and mix on low just until combined.

Step 5

Pour the cheesecake mixture over the red velvet layer. Drop small spoonfuls of the reserved batter on top and swirl gently with a skewer.

Step 6

Bake for 30 to 35 minutes, until the edges are set and the center barely jiggles.

Step 7

Cool to room temperature, then chill for at least 3 hours. Lift out and slice into 16 bars.

Tips

Use Powdered Sweetener for the Cheesecake

You’ll get the best results if you make sure to use powdered erythritol for the cheesecake layer rather than granulated.

Granulated erythritol does not dissolve well in cold cream cheese, which will leave the filling with an unpleasant, gritty texture.

If you only have granulated sweetener in your pantry, run it through a clean blender or coffee grinder for thirty seconds until it turns into a fine powder.

Bring the Dairy and Eggs to Room Temperature

From my experience, softening the cream cheese completely is the secret to an ultra-creamy cheesecake without any lumps.

Make sure your egg and sour cream are also at room temperature so they blend smoothly together.

Cold ingredients force you to mix the batter longer, which traps too much air and causes the bars to puff up and crack in the oven.

Stick with Gel Food Coloring

I recommend using concentrated red gel food coloring instead of regular liquid food dye.

Liquid food coloring adds unwanted moisture to the almond flour base and often turns a dull brown once the cocoa bakes.

Gel gives you that classic bright red velvet color using only a small amount, keeping the batter thick and rich.

More Recipes

• Keto Raspberry Cheesecake Bars
• Keto Red Velvet Cake
• Keto Red Velvet Cream Cheese Swirl Muffins
• Low Carb Pumpkin Cheesecake Bars
• Low Carb Red Velvet Mug Cake

Frequently Asked Questions

Why is white vinegar needed in the batter?

Vinegar reacts with the cocoa powder and baking powder to create a softer, lighter cake texture. It also helps brighten the red hue so the color stands out against the cocoa.

You will not taste any sour flavor in the finished bars, so it is best to keep it in.