Keto Cheesecake Bars Strawberry Swirl | What a Sweet Surprise 🥰

The best way to Hannah's heart is through surprise desserts that are also low carb and guilt free! Looking for the Keto Dessert Recipe Book? Get it here: https://store.delish.com/delish-keto-... See the full recipe down below. #LowCarb #KetoFriendly #ValentinesDay Leave us a comment of other recipes you’d like to see! Follow us on Instagram @TheSavorySuitecase Check out our other food videos here:    • Cooking Videos   We are also taking Trips around Florida, and sometimes throughout the US! Check out some of our other videos here: Florida Day Trips:    • Florida Day Trips   Another State closer to 50:    • Another State Closer to 50   All Music from Epidemic Sound, check them out here: https://www.epidemicsound.com/referra... Book with AirBnB and get up to $40 off your first stay with our code: https://www.airbnb.com/c/hannahb32144... Recipe: Raspberry Swirl Cheesecake Bars (this is the recipe as found in the book, our adjustments are listed alongside the original instructions) Crust ¾ cup almond flour ¼ cup coconut flour ( We used 1 cup of the King Author Paleo Baking flour, which you can find here: https://shop.kingarthurbaking.com/ite...) ¼ cup shredded unsweetened coconut 2 tbs granulated sweetener (We used https://shop.kingarthurbaking.com/ite...) ½ cup (1 stick) melted butter ¼ tsp salt Fruit Swirl ¾ cup fresh fruit (we used strawberries, but you can sub in raspberries or any seasonal berry) 1 tbs granulated sweetener (we substituted for a sugar-free strawberry jam) Filling 2 Blocks of cream cheese ½ cups granulated sweetener Zest of 1 lemon Juice of one lemon 2 tbs heavy cream 2 large eggs Directions (Things you might have missed in the video!) Preheat the oven to 350 F Prep an 8x8 baking dish with grease and parchment paper Combine all crust ingredients and pack down into the pan Make fruit swirl in a food processor of blender Mix filling with hand mixer or stand mixer, start with the cream cheese and sweetener, then add in the egg, lemon zest, juice and heavy cream, mixing in between each. Bake for about 40-50 minutes. Until the cheesecake is jiggly not wiggly. Let cool, and then cut into bars. Refrigerate over night before serving for best results.