Chocolate Swirl: Drizzle melted sugar-free chocolate on top before baking.
Citrus Burst: Add 1 tbsp of lemon or orange zest to the cheesecake filling.
Nut-Free Crust: Substitute almond flour and pecans with sunflower-seed flour and crushed pumpkin seeds.
Berry-Free: Use a sugar-free raspberry jam or keto caramel drizzle instead of fresh berries.
FAQ
1. Are these cheesecake bars truly keto?
Yes! They’re made with low-carb sweeteners, nut-based crusts, and keto-friendly dairy.
2. Can I use frozen berries?
Absolutely. Thaw and drain them first to avoid excess moisture.
3. Can I swap cream cheese for something lighter?
Full-fat cream cheese works best for structure and flavor, but mascarpone can be used for a richer texture.
4. What sweetener works best?
Powdered erythritol, allulose, or blends formulated for baking give the smoothest results.
5. Why did my cheesecake crack?
Overbaking or mixing at too high a speed can cause cracks—but cracks won’t affect the taste!
