Keto Cheesecake Bars, including prep time, cook time, serving size, and full nutrition values. Please note that the nutrition values are approximate and can vary depending on the specific ingredients and brands you use.
Keto Cheesecake Bars
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 12 bars
Ingredients:
For the Crust:
- 1 1/2 cups almond flour
- 1/4 cup powdered erythritol (or other keto-friendly sweetener of choice)
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- A pinch of salt
For the Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened
- 2/3 cup powdered erythritol (or other keto-friendly sweetener of choice)
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon (optional)
Instructions:
1. Preheat the oven to 325°F (160°C). Line an 8×8-inch (20×20-cm) baking pan with baking paper, leaving sufficient overhang on the sides to allow for easy removal.
2. Make the Crust:
- In a medium mixing bowl, combine the almond flour, powdered erythritol, melted butter, vanilla extract, and a pinch of salt. Mix the mixture until it resembles coarse crumbs.
- Press the crust mixture evenly into the prepared pan’s bottom. Use the back of a spoon or a measuring cup to pack it down firmly.
- Bake the crust in the preheated oven for 10-12 minutes or until it begins to turn golden. Remove from the oven and let it cool while you prepare the filling.
3. Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and powdered erythritol together until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- If using, stir in the vanilla extract and lemon zest. The lemon zest adds a lovely citrus flavor.
- Over the cold crust, evenly distribute the cheesecake filling.
4. Bake the Cheesecake:
- Place the cheesecake in the oven and bake for 25-30 minutes, or until the edges are set and the center is slightly jiggly.
- Open the oven door slightly after turning the oven off. Give the cheesecake one hour to cool in the oven. This helps prevent cracking.
- After cooling in the oven, remove the cheesecake from the oven and refrigerate for at least 2 hours, or until fully chilled and set.
5. Slice and Serve:
- Once the cheesecake is well-chilled, use the parchment paper overhang to lift it out of the pan.
- Slice it into 12 bars. You can dip a knife in hot water to make clean slices.
- Serve chilled and enjoy!
Nutrition Values (per serving):
- Calories: 280
- Total Fat: 26g
- Saturated Fat: 11g
- Trans Fat: 0g
- Cholesterol: 80mg
- Sodium: 210mg
- Total Carbohydrates: 5g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 6g
These Keto Cheesecake Bars make for a delicious and satisfying low-carb dessert option. Enjoy them as a treat while staying within your keto diet goals!
