Keto Sugar Cookie Cheesecake Bars
A delightful dessert that combines the best of sugar cookies and cheesecake, perfect for those following a Keto diet.
Ingredients
For the crust
- 1.5 cups almond flour Can substitute with coconut flour but adjust the amount.
- 0.25 cup butter, melted
- 0.25 cup erythritol (or preferred sweetener) Adjust to taste.
- 0.5 teaspoon vanilla extract
- 0.25 teaspoon salt
For the cheesecake filling
- 2 packages (8 oz each) cream cheese, softened Ensure it's softened for easier mixing.
- 0.5 cup erythritol (or preferred sweetener) Adjust to taste.
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease an 8x8 inch baking pan.
- In a mixing bowl, combine almond flour, melted butter, 1/4 cup erythritol, 1/2 teaspoon vanilla extract, and salt. Press the mixture into the bottom of the prepared pan to form the crust.
- Bake the crust for 10 minutes, then remove from the oven and let cool.
Making the filling
- In another bowl, beat the softened cream cheese and 1/2 cup erythritol until smooth.
- Add the eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
- Pour the cheesecake mixture over the cooled crust.
Baking
- Bake for an additional 25-30 minutes, until the center is set.
- Let the bars cool, then refrigerate for at least 2 hours before slicing into bars and serving.
Notes
These cheesecake bars are best served chilled. They can last for about 5 to 7 days in an airtight container in the refrigerator or can be frozen for up to a month.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 5gProtein: 4gFat: 18gSaturated Fat: 8gSodium: 200mgFiber: 2g
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