Ingredients:

  • 1 ½ cups Superfine Almond Flour
  • ¼ cup Granulated Keto Sweetener (e.g., Erythritol/Monk Fruit Blend)
  • ½ cup Unsalted Butter, melted
  • ¼ teaspoon Fine Sea Salt
  • 1 cup Fresh or Frozen Blackberries
  • 2 tablespoons Powdered Keto Sweetener
  • 1 teaspoon Fresh Lemon Juice
  • ⅛ teaspoon Xanthan Gum (optional, for thickening)
  • 16 oz Full-Fat Cream Cheese, softened
  • ⅔ cup Powdered Keto Sweetener (for filling)
  • 2 Large Eggs, room temperature
  • ¼ cup Heavy Cream
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Lemon Zest (optional)

Instructions:

  1. Prepare the Blackberry Swirl: Combine blackberries, powdered sweetener, and lemon juice in a small saucepan. Bring to a gentle simmer over medium heat. Cook for 5–7 minutes, stirring occasionally, until berries break down and the mixture slightly thickens.
  2. If using, whisk in the xanthan gum quickly until dissolved. Remove from heat, mash any large remaining chunks, and set aside to cool completely while preparing the crust and filling.
  3. Preheat the oven to 350°F (175°C). Line the 8x8 inch baking pan with parchment paper, leaving an overhang on two sides.
  4. Prepare the Crust: Mix the almond flour, granulated sweetener, and salt. Pour in the melted butter and stir until large clumps form. Press the crust mixture evenly and firmly into the bottom of the prepared pan.
  5. Par-Bake the crust for 10–12 minutes until the edges are just beginning to turn light golden brown. Remove from the oven and let cool slightly.
  6. Prepare the Filling: Using an electric mixer, beat the softened cream cheese until perfectly smooth and lump-free (about 2 minutes). Gradually add the powdered sweetener and beat until well combined.
  7. Beat in the heavy cream, vanilla extract, and lemon zest until smooth. Reduce the mixer speed to low, then add the eggs one at a time, mixing only until just incorporated. Do not overmix.
  8. Assemble the Bars: Pour the cheesecake filling evenly over the par-baked crust. Drop spoonfuls of the cooled blackberry reduction randomly over the filling. Use a small knife or skewer to gently drag and swirl the blackberry through the cream cheese, creating a marble effect.
  9. Bake: Return the pan to the oven and immediately reduce the heat to 325°F (160°C). Bake for 30–35 minutes. The edges should be set, but the center should still have a slight jiggle.
  10. Cool Slowly: Turn the oven off. Prop the oven door ajar and allow the bars to cool in the oven for 30 minutes. Remove the pan and cool on a wire rack to room temperature.
  11. Chill: Cover and refrigerate for a minimum of 3 hours, or ideally overnight, until fully set.
  12. Slice and Serve: Use the parchment paper sling to lift the bars from the pan. Use a sharp knife, wiping the blade clean between each cut, to slice into 12 even squares.