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Creamy Keto Cheesecake Bars with Almond Flour Crust

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These creamy keto cheesecake bars feature a nutty almond flour crust and a silky smooth filling, perfect for a low-carb, gluten-free dessert that satisfies sweet cravings without sugar.

Ingredients

Scale
  • 1 1/2 cups almond flour
  • 1/4 cup powdered erythritol (or keto-friendly sweetener)
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract (optional)
  • 16 ounces cream cheese, softened (full-fat)
  • 1/2 cup sour cream
  • 2/3 cup powdered erythritol
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest (freshly grated)
  • Pinch of salt

Instructions

  1. Preheat your oven to 325°F (163°C). Line an 8×8 inch baking pan with parchment paper, letting the edges hang over for easy removal.
  2. In a bowl, mix 1 1/2 cups almond flour, 1/4 cup powdered erythritol, and 1/4 teaspoon salt. Stir in 1/4 cup melted unsalted butter and 1 teaspoon vanilla extract until mixture resembles wet sand.
  3. Press the crust evenly into the bottom of the prepared pan using the back of a spoon or lightly buttered fingers. Bake for 12-15 minutes or until edges turn golden brown.
  4. While the crust bakes, beat 16 ounces softened cream cheese in a large bowl with an electric mixer until fluffy and smooth (about 2 minutes). Add 1/2 cup sour cream and mix until combined.
  5. Add 2/3 cup powdered erythritol, 2 large eggs (one at a time), 1 teaspoon vanilla extract, 1 teaspoon lemon zest, and a pinch of salt. Mix on medium speed until silky smooth, avoiding overmixing.
  6. Pour the filling over the baked crust and smooth the top with a spatula. Gently tap the pan on the counter to release air bubbles.
  7. Bake for 35-40 minutes until edges are set and center has a slight wobble.
  8. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  9. Use the parchment overhang to lift the cheesecake from the pan and slice into bars with a sharp knife warmed in hot water for clean cuts.

Notes

Use fine almond flour for best crust texture. Avoid overmixing the filling to prevent cracks. Chill bars for at least 4 hours for best slicing. Warm knife in hot water for clean cuts. If crust is too crumbly, add an extra tablespoon of melted butter. To prevent cracks, consider baking with a water bath or tenting with foil.

Nutrition

Keywords: keto cheesecake bars, almond flour crust, low-carb dessert, gluten-free cheesecake, sugar-free dessert, keto dessert, creamy cheesecake bars

Find it online: https://cheerycrisp.com/creamy-keto-cheesecake-bars-with-almond-flour-crust-easy-recipe/