Keto Saffron Cheesecake Bars – Creamy, Low-Carb & Festive
Creamy, golden, and full of holiday flavor — these Keto Saffron Cheesecake Bars bring a touch of luxury to your low-carb dessert table.
Ingredients
For the crust
- 1 ½ cups almond flour
- ¼ cup melted butter
- 2 tbsp granulated erythritol
- ½ tsp vanilla extract
- Pinch of salt
For the cheesecake filling
- 16 oz cream cheese (softened)
- ½ cup sour cream
- ½ cup granulated erythritol
- 3 large eggs
- 1 pinch saffron threads (about ¼ tsp)
- 1 tbsp warm heavy cream (to dissolve saffron)
- 1 tsp vanilla extract
Optional toppings
- Whipped cream
- Crushed almonds or pistachios
- A few saffron strands for garnish
Instructions
- 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.
- Prepare saffron: Soak saffron threads in warm heavy cream for about 10 minutes to release flavor and color.
- Make the filling: Beat cream cheese and erythritol until smooth. Add sour cream, eggs, vanilla, and saffron cream. Mix just until combined.
- 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.