Keto Sugar-Free Cheesecake Bars: Low-Carb & Gluten-Free (Print Version)
Enjoy creamy sugar-free cheesecake bars, perfect for keto and low-carb diets. This gluten-free recipe offers a guilt-free dessert option for any occasion.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 55 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian, Gluten-Free, Diabetic-Friendly
# Ingredients:
→ Golden Almond Crust
01 -
1 1/2 cups almond flour
02 -
1/4 cup erythritol or monk fruit sweetener blend
03 -
1/2 cup unsalted butter, melted
04 -
1/4 tsp salt
→ Velvety Keto Cheesecake Filling
05 -
24 oz full-fat cream cheese, softened
06 -
3/4 cup erythritol or monk fruit sweetener blend
07 -
2 large eggs
08 -
1/2 cup full-fat sour cream
09 -
1 tbsp vanilla extract
10 -
1 tsp fresh lemon juice
→ Finishing Touches
11 -
1/4 cup fresh raspberries, for garnish (optional)
12 -
Pinch of lemon zest, for garnish (optional)
# Instructions:
01 -
Preheat oven to 325°F (160°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift out the bars later. This preparation is key for perfect Sugar-Free Cheesecake Bars: Keto, Low-Carb & Gluten-Free.
02 -
In a medium bowl, combine 1 1/2 cups almond flour, 1/4 cup erythritol or monk fruit sweetener blend, and 1/4 tsp salt. Pour in 1/2 cup unsalted butter, melted, and mix until well combined and crumbly.
03 -
Press the almond crust mixture evenly into the bottom of the prepared pan. Bake for 10-12 minutes, or until lightly golden. Remove from oven and let cool slightly while preparing the filling for your Sugar-Free Cheesecake Bars.
04 -
In a large bowl, beat 24 oz full-fat cream cheese, softened, with 3/4 cup erythritol or monk fruit sweetener blend until smooth. Beat in 2 large eggs one at a time, then stir in 1/2 cup full-fat sour cream, 1 tbsp vanilla extract, and 1 tsp fresh lemon juice until just combined. Do not overmix.
05 -
Pour the velvety keto cheesecake filling over the pre-baked crust in the pan. Return to the oven and bake for 30-35 minutes, or until the edges are set but the center still has a slight jiggle. This ensures a creamy texture for your Sugar-Free Cheesecake Bars: Keto, Low-Carb & Gluten-Free.
06 -
Remove the pan from the oven and let the cheesecake bars cool completely on a wire rack at room temperature. Once cooled, transfer to the refrigerator and chill for at least 4 hours, or preferably overnight, before slicing.
07 -
Once thoroughly chilled, use the parchment paper overhang to lift the cheesecake from the pan. Slice into 12 bars. Garnish each bar with 1/4 cup fresh raspberries and a pinch of lemon zest, if desired, before serving.
# Notes:
01 -
To prevent cracks in your cheesecake, avoid overmixing the filling once eggs are added. Mix just until combined.
02 -
Store leftover Sugar-Free Cheesecake Bars in an airtight container in the refrigerator for up to 5-7 days. They can also be frozen for up to 1 month.
03 -
For a different flavor, try adding 1/2 tsp almond extract to the filling, or swap raspberries for sugar-free chocolate shavings as a garnish.
04 -
For cleaner slices, wipe your knife with a warm, damp cloth between each cut.
# Tools You'll Need:
01 -
9x13 inch baking pan
02 -
parchment paper
03 -
mixing bowls
04 -
electric mixer
05 -
measuring cups
06 -
measuring spoons
07 -
spatula
08 -
whisk
# Nutrition Facts (Per Serving):
Calories: 385 kcal
Total Fat: 37 g
Total Carbohydrate: 22 g
Protein: 8 g