7-Ingredient Keto Cheesecake Bars with Coconut Crust
Rich and creamy keto cheesecake bars with a coconut flour crust.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup powdered erythritol
- 1/2 cup melted butter
- 16 oz cream cheese, softened
- 2/3 cup powdered erythritol
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
Instructions
- Preheat oven to 350°F.
- Mix almond flour, coconut flour, 1/4 cup erythritol, and melted butter.
- Press mixture into a lined baking pan.
- Bake crust for 10 minutes.
- Beat cream cheese and 2/3 cup erythritol until smooth.
- Add eggs, vanilla, and sour cream.
- Pour filling over crust.
- Bake for 25 minutes.
- Cool completely before slicing.
Notes
- Store refrigerated for up to 5 days.
- Use monk fruit sweetener as an alternative.
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 2g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg