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Keto Oreo Cheesecake Bars

Keto Oreo Cheesecake Bars

180kcal
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Prep 15 minutes
Cook 35 minutes
Cooling Time 2 hours
Total 2 hours 50 minutes
Indulge in these Keto Oreo Cheesecake Bars that blend rich cream cheese and chocolate while keeping health goals intact.
Servings 16 bars
Course Dessert
Cuisine American

Ingredients

Crust
  • 2 cups Almond flour A low-carb alternative that provides a nutty flavor.
  • 1/2 cup Cocoa powder Adds a rich chocolate essence to your crust.
  • 1/4 cup Erythritol A keto-friendly sweetener that keeps your dessert guilt-free.
  • 1/2 cup Unsalted butter Melted for moisture and to bind your crust together.
  • 1 teaspoon Vanilla extract Enhances the overall flavor of the crust.
  • 1/4 teaspoon Salt A pinch helps balance the sweetness and enhance flavors.
Filling
  • 16 oz Cream cheese Use softened to achieve a smooth and creamy texture.
  • 1/2 cup Erythritol You'll need this to sweeten your cheesecake without carbs.
  • 3 large Large eggs Essential for binding the ingredients and creating a light texture.
  • 1 teaspoon Vanilla extract Adds warmth and depth to the cheesecake.
  • 1/2 cup Sour cream Introduces a tangy richness that complements the sweetness well.
  • Sugar-free chocolate chips Optional for an extra chocolatey bite!

Equipment

  • 8×8-inch baking pan
  • Mixing bowl

Method

Preparation
  1. Preheat your oven to 325°F (160°C). Prepare an 8x8-inch baking pan by lining it with parchment paper.
  2. Mix the crust ingredients: In a mixing bowl, combine almond flour, cocoa powder, erythritol, and salt.
  3. Stir in melted butter and vanilla extract until well combined.
  4. Press the crust mixture evenly into the bottom of the prepared pan.
  5. Bake the crust for 10–12 minutes until set and slightly darker in color. Allow it to cool slightly.
  6. Beat the softened cream cheese in a large mixing bowl until smooth and creamy.
  7. Add erythritol, eggs, and vanilla extract. Beat until smooth and fully combined.
  8. Fold in sour cream and optional sugar-free chocolate chips gently.
  9. Pour the cheesecake filling over the cooled crust, spreading it evenly.
  10. Bake for 20–25 minutes until edges are set and center is slightly jiggly.
  11. Turn off the oven and leave the cheesecake inside for an additional 10 minutes.
  12. Cool to room temperature and refrigerate for at least 2 hours to set.
  13. Lift the bars out of the pan using the parchment overhang, slice into squares, and enjoy.

Nutrition

Serving1barCalories180kcalCarbohydrates5gProtein4gFat16gSaturated Fat7gPolyunsaturated Fat0.5gMonounsaturated Fat0.5gCholesterol40mgSodium120mgPotassium100mgFiber3gSugar1gVitamin A10IUCalcium60mgIron1mg

Notes

Optional: Drizzle with chocolate sauce for an extra indulgent touch.

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