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: