Prep Time: 15 minutesCook Time: 25 minutesServing Size: 4
Decadent yet low-carb, these cheesecake bars feature a buttery almond flour crust and a silky cream cheese filling dotted with sugar-free chocolate chips. Inspired by New York–style cheesecake but made for keto indulgence, these bars are rich, creamy, and perfectly sweet without the sugar crash.
Ingredients:
Crust:
- 1 cup almond flour
- 2 tbsp melted butter
- 1 tbsp erythritol or monk fruit sweetener
Filling:
- 8 oz cream cheese, softened
- ¼ cup sour cream
- ¼ cup powdered erythritol
- 1 large egg
- ½ tsp vanilla extract
- ¼ cup sugar-free chocolate chips
Instructions:
- Preheat oven to 325°F (165°C). Line a loaf pan with parchment.
- Mix crust ingredients and press into pan. Bake for 8–10 minutes until golden. Let cool slightly.
- In a bowl, beat cream cheese, sour cream, sweetener, egg, and vanilla until smooth.
- Fold in chocolate chips and pour filling over crust. Bake for 20–25 minutes or until set.
- Cool and refrigerate at least 2 hours before slicing.
Flavor & Texture: Smooth and creamy with a hint of vanilla and pops of melty chocolate in each bite.
Nutritional Info (per serving):Calories: 290 | Total Fat: 26g | Saturated Fat: 12g | Carbs: 4g | Fiber: 2g | Sugars: 1g | Protein: 7g | Sodium: 170mg
