Keto Saffron Cheesecake Bars – Creamy, Low-Carb & Festive

Preheat oven to 325°F and line an 8×8-inch baking pan with parchment paper.

Make the crust: Mix almond flour, melted butter, erythritol, vanilla, and salt until crumbly. Press evenly into the pan. Bake for 10 minutes, then cool slightly.

For this step: 1 ½ cups almond flour, ¼ cup melted butter, Pinch of salt, Crushed almonds or pistachios

Prepare saffron: Soak saffron threads in warm heavy cream for about 10 minutes to release flavor and color.

For this step: 1 pinch saffron threads (about ¼ tsp), 1 tbsp warm heavy cream (to dissolve saffron)

Make the filling: Beat cream cheese and erythritol until smooth. Add sour cream, eggs, vanilla, and saffron cream. Mix just until combined.

For this step: 16 oz cream cheese (softened), ½ cup sour cream, 3 large eggs

Assemble: Pour filling over the crust and smooth the top.

Bake for 30–35 minutes, until the center is mostly set but still slightly jiggly.

Cool and chill: Let cool completely, then refrigerate at least 4 hours or overnight.

Slice and serve with whipped cream and nuts if desired.

For this step: Whipped cream