Best 2 Low Carb Low Sugar Red Velvet Cheesecake Bars Recipes

If you are looking for a delicious and low-carb, low-sugar dessert, you have to try our red velvet cheesecake bars! These creamy, decadent bars have a moist red velvet cake base and a rich, creamy cheesecake filling. They are also low in carbs and sugar, so you can indulge in a sweet treat without the guilt.

Let's cook with our recipes!

LOW-SUGAR CHEESECAKE

Low-Sugar Cheesecake image

This cheesecake has all the things you want: it's creamy, tangy and pleasantly sweet. With half the amount of carbohydrates (and only 3 g of sugar per serving) as compared to a regular slice of cheesecake it's the perfect dessert for anyone keeping tabs on their sugar intake.

Provided by Food Network Kitchen

Categories dessert

Time 6h

Yield 12 servings

Number Of Ingredients 14

Ingredients

Nonstick cooking spray
3/4 cup finely ground almonds or almond flour
1/2 cup finely shredded unsweetened coconut or coconut flour
1/4 cup shredded unsweetened coconut, toasted
1/4 teaspoon ground cinnamon
8 tablespoons (1 stick) unsalted butter, melted
Pinch of kosher salt
Three 8-ounce packages cream cheese, at room temperature
1 1/4 cups erythritol sweetener
3/4 cup sour cream
1 vanilla bean, split and seeds scraped
Zest from half a lemon
Pinch of kosher salt
3 large eggs, at room temperature

Steps:

For the crust: Preheat the oven to 325 degrees F. Wrap the outside of a 9-inch springform pan with foil. Coat the inside of the pan lightly with cooking spray.
Stir together the almonds, finely shredded coconut, toasted shredded coconut, cinnamon, butter and salt in a medium bowl until combined. Using damp hands, press the mixture into an even layer across the bottom of the prepared pan and 1/2 inch up the side. Refrigerate while you prepare the filling.
For the cheesecake: Combine the cream cheese, erythritol, sour cream, vanilla seeds, lemon zest and salt in a food processor and process until smooth. Add the eggs, one at a time, pulsing to combine after each. Pour the batter into the crust and bake until the edges set but the center is still slightly wobbly, about 1 hour 30 minutes. Remove and let cool completely at room temperature. Refrigerate until cold, at least 4 hours and up to overnight.

Nutrition Facts : Calories 380, Fat 38 grams, SaturatedFat 21 grams, Cholesterol 140 milligrams, Sodium 260 milligrams, Carbohydrate 16 grams, Fiber 2 grams, Protein 7 grams, Sugar 3 grams

LOW CARB LEMON "CHEESECAKE" BARS

Low Carb Lemon

A variation of this recipe was in the Woman's World Magazine. Since I am trying to monitor carbs and yet still enjoy dessert, this really fills the bill.

Provided by Dorsey

Categories Cheesecake

Time 5m

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

1 (3 ounce) package sugar-free lemon gelatin
2 tablespoons lemon juice
2 (8 ounce) packages low-fat cream cheese
1 cup boiling water

Steps:

Stir the boiling water into the box of jello, mixing for about 2 minute.
Add the cream cheese and lemon juice.
Mix until all lumps have disappeared.
Pour into an 8" square pan and chill until set.
Cut into 8 squares.

Nutrition Facts : Calories 181.2, Fat 12.9, SaturatedFat 7.3, Cholesterol 42, Sodium 207.4, Carbohydrate 5.8, Sugar 1.9, Protein 11.1

Tips:

Use almond flour and coconut flour: These low-carb flours are great substitutes for wheat flour in this recipe.
Sweeten with erythritol or stevia: These natural sweeteners have a low glycemic index and won't spike your blood sugar levels.
Use unsweetened almond milk: This is a great way to add creaminess to the cheesecake without adding a lot of carbs.
Don't overmix the batter: Overmixing can make the cheesecake tough.
Chill the cheesecake for at least 4 hours before serving: This will help it set properly.

Conclusion:

This low-carb, low-sugar red velvet cheesecake is a delicious and easy-to-make dessert that's perfect for any occasion. With its rich, creamy texture and delicious red velvet flavor, this cheesecake is sure to be a hit with everyone who tries it.