Red Velvet Keto/LowCarb Cheesecake Squares

If you haven't ordered the Red velvet emulsion, a lot of local cake shops carry it in stock! I also know JoAnn Fabrics carries some LorAnn products too!

Crust:

2 cups almond flour

2 tablespoons cocoa powder

1 tablespoon LorAnn Oils Red Velvet Emulsion

4 tablespoons melted butter

1 teaspoon vanilla extract

1/4 cup Pyure granulated sweetener

Red Velvet:

1-1/4 cups sifted almond flour

6 tablespoons cup Golden Sugar Substitute (I used lakanto golden)

1 tablespoons granulated sugar substitute (I used Pyure)

1 tablespoons baking powder

1 tablespoons cocoa powder

2 eggs, whisked

1/8 cup fluid almond butter (you can warm it up slightly in the microwave)

1/8 cup unsweetened almond milk (or milk of your choice)

4 tablespoons melted coconut oil

1/2 tablespoon LorAnn Oils Red Velvet Emulsion

Cheesecake Filling:

2 packages- 8 oz each softened cream cheese

2 eggs, room temperature

3/4 cup sour cream

2 teaspoon vanilla extract

1/2 cup Pyure granulated sweetener

Tools Needed:

Glass 7x11 baking dish (deep)

Parchment paper

Cooking spray

Stand Mixer

Directions:

Preheat oven to 350 degrees Fahrenheit.

Line the baking dish with the parchment paper very well and spray with cooking spray. Set aside.

Mix the crust ingredients together and press into the bottom of the pan. Place in the middle rack of your oven and bake for 15 minutes. Allow to cool completely.

In the meantime, prepare your cheesecake filling.

In a stand mixer, combine the cream cheese and sour cream. Mix on medium speed until well combined (approximately 5 minutes) Add in the eggs, vanilla extract, and sweetener. Mix well, making sure there are no lumps. You want a very SMOOTH batter. Scrape down the sides with a spatula as needed. Once mixture is completely smooth, turn off the mixer and pour into the cooled crust. Allow to rest on the counter while you prepare the red velvet cake topping.

Prepare the red velvet cake mixture in a medium mixing bowl.

Mix all of your dry ingredients together, then add in the wet. Mix thoroughly, making sure there are no lumps.

To achieve the Chevron pattern look, place your batter into a ziploc bag (or pastry bag if you have) and pipe parallel lines across the top of your cheesecake, approximately 1" apart. (You will have a little extra batter, you can bake this on its own or get EXTRA with the lines!)

Using a bamboo skewer, drag the skewer back and forth across the lines, making sure the clean the skewer in between. You could also use a sharp knife to achieve this same look.

Place the completed cheesecake in the middle oven rack and bake for 35 minutes, being sure to check that it is not becoming "too brown" after approximately 15 minutes. You can place a piece of foil on the rack above the cheesecake to stop it from browning too much.

Check the cheesecake for "doneness" before removing. It should not "jiggle" (oven times vary)

Allow to cool completely, and refrigerate for approximately 3 hours before use or overnight.

Make sure to store in an airtight container.

Yields approximately 12 3x3 servings.