Keto & Low-Carb Cheesecake Bars
Craving a sugar-free dessert? These Keto & Low-Carb Cheesecake Bars combine creamy filling and a crunchy almond crust for a guilt-free treat that’s easy to make and perfect for any occasion.
Ingredients
- 1 1/2 cups almond flour
- 3 tbsp melted butter
- 2 tbsp erythritol
- 16 oz (450g) cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup powdered erythritol
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Instructions
- Preheat oven to 325°F (160°C). Line an 8×8-inch pan with parchment paper.
- In a bowl, mix almond flour, melted butter, and erythritol until crumbly. Press into pan to form crust.
- Bake crust for 10 minutes, then remove and let cool slightly.
- In a mixer, beat cream cheese, sour cream, and powdered erythritol until smooth.
- Add eggs, vanilla, and lemon juice; mix until just combined.
- Pour filling over crust and smooth the top. Bake for 25–30 minutes until edges set.
- Turn off oven, crack door slightly, and let bars cool inside for 1 hour.
- Refrigerate for at least 4 hours before slicing.
Nutrition Information
| Nutrient | Per Serving (1 bar) |
|---|---|
| Calories | 250 kcal |
| Fat | 23g |
| Net Carbs | 2g |
| Protein | 6g |
FAQs
Can I use a different sweetener?
Yes, you can substitute erythritol with monk fruit sweetener or stevia, adjusting the sweetness to taste.
How long do these bars last?
Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
Can I make this dairy-free?
For a dairy-free version, use vegan cream cheese, coconut cream instead of sour cream, and dairy-free butter.
Why did my cheesecake crack?
Cracking often happens if the oven temperature is too high or if you remove the bars too quickly. Cooling inside the oven helps prevent cracks.
