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Cherry Cheesecake Crumb Bars - Keto & Gluten Free

Recipe Found At Swerve Sweets By Carolyn Ketchum



  • 2 cups almond flour

  • 2 tbsp coconut flour

  • ¼ tsp salt

  • 6 tbsp butter, melted

  • ½ tsp vanilla extract


  • 8 ounces cream cheese, softened

  • 1 large egg, room temperature

  • ½ tsp vanilla extract

  • ½ tsp cherry extract

  • 2 tbsp heavy whipping cream, room temperature

  • 1 cup pitted, chopped cherries



  1. Preheat the oven to 350F and grease an 8x8 inch baking pan well.

  2. In a large bowl, whisk together the almond flour, Swerve, coconut flour, and salt. Stir in the melted butter and vanilla until the dough begins to clump together.

  3. Press a little over half of the dough into the prepared baking pan and bake 10 minutes. Remove from the oven and let cool 10 minutes.


  1. In a large bowl, beat the cream cheese until smooth. Add the Swerve and beat until well combined. Beat in the egg and vanilla, then thin out with the heavy cream, beating until smooth.

  2. Pour the filling over the cooled crust and top with cherries. Take the remaining crust mixture and crumble over the top of the filling, pressing lightly to adhere.

  3. Bake 25 to 30 minutes or until the top crust is golden and the filling is just a little jiggly in the center. Remove from the oven and let cool, then refrigerate for 1 hour until set.

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