Keto Oreo Cheesecake Bars
220kcal
Ingredients
Crust
- 1 cup Almond flour A low-carb alternative that provides a nutty flavor.
- 1/4 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.
- 1/4 cup Unsalted butter Melted for moisture and to bind your crust together.
- 1 tsp Vanilla extract Enhances the overall flavor of the crust.
- 1/4 tsp Salt A pinch helps balance the sweetness and enhance flavors.
Cheesecake 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 Eggs Essential for binding the ingredients and creating a light texture.
- 1 tsp Vanilla extract Adds warmth and depth to the cheesecake.
- 1/2 cup Sour cream Introduces a tangy richness that complements the sweetness well.
- 1/2 cup Sugar-free chocolate chips Optional, for extra chocolatey bite!
Method
Preparation
- Preheat your oven to 325°F (160°C). Prepare an 8x8-inch baking pan by lining it with parchment paper.
- In a mixing bowl, combine almond flour, cocoa powder, erythritol, and salt.
- Stir in melted butter and vanilla extract until well combined.
- Press the crust mixture evenly into the bottom of the prepared pan.
- Bake the crust for 10–12 minutes until set and edges are slightly darker.
- Beat softened cream cheese until smooth and creamy.
- Add erythritol, eggs, and vanilla extract. Beat until the mixture is smooth.
- Fold in sour cream and optional sugar-free chocolate chips until just combined.
- Pour the cheesecake filling over the cooled crust and spread evenly.
- Bake for 20–25 minutes, or until edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake bars inside for an additional 10 minutes.
- Cool the cheesecake bars to room temperature and refrigerate for at least 2 hours.
- Lift the bars out of the pan using the parchment overhang, slice into squares, and enjoy.
Nutrition
Serving1sliceCalories220kcalCarbohydrates5gProtein4gFat20gSaturated Fat10gPolyunsaturated Fat1gMonounsaturated Fat8gCholesterol55mgSodium150mgPotassium120mgFiber3gSugar1gVitamin A600IUCalcium50mgIron1mg
Notes
Ensure cream cheese is at room temperature for a smooth filling. Mix until just combined to keep the texture light. Refrigerate the bars for at least 2 hours before slicing.