Keto Cheesecake Bars

Recipe Overview

• Yields: 12 generous bars

• Prep Time: 20 minutes

• Cook Time: 40 minutes

• Chill Time: 4 hours (minimum), preferably overnight

• Total Time: 5 hours (including minimum chill time)

• Difficulty: Low Intensity – Perfect for bakers of all skill levels. The process is straightforward and requires no advanced techniques like a water bath.

• Dietary Info: Keto, Low-Carb, Gluten-Free, Sugar-Free

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Ingredients

For the Almond Flour Crust:

• 1 ½ cups Blanched Almond Flour (finely ground)

• ⅓ cup Granulated Erythritol (or your preferred keto-friendly sweetener)

• ⅓ cup Unsalted Butter, melted

• 1 tsp Vanilla Extract

• Pinch of Salt

For the Cheesecake Filling:

• 24 oz (three 8-oz blocks) Full-Fat Cream Cheese, softened to room temperature

• ⅔ cup Granulated Erythritol

• 2 large Eggs, at room temperature

• 1 tsp Vanilla Extract

• ½ cup Sour Cream (full-fat)

• 1 tbsp Lemon Juice (freshly squeezed is best)

• Pinch of Salt

Optional for Serving:

• Sugar-Free Berry Sauce (simmer 1 cup berries with 1 tbsp erythritol until broken down)

• Fresh Berries (raspberries, blueberries)

• Whipped Cream (use heavy whipping cream sweetened with erythritol)

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Equipment You’ll Need

• 8×8 inch square baking pan

• Parchment paper

• Mixing bowls (medium and large)

• Electric hand mixer or stand mixer

• Spatula

• Measuring cups and spoons

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Step-by-Step Instructions

Step 1: Prepare the Pan and Preheat Oven

• Time: 5 minutes

• Intensity: Low
  Line your 8×8 inch baking pan with parchment paper, leaving some overhang on two opposite sides. This “sling” will make it incredibly easy to lift the entire cheesecake out of the pan for clean cutting later. Preheat your oven to 325°F (165°C).

Step 2: Make the Crust

• Time: 5 minutes

• Intensity: Low
  In a medium bowl, combine the almond flour, granulated erythritol, and a pinch of salt. Stir well to break up any lumps. Pour in the melted butter and vanilla extract. Mix with a fork or spatula until the mixture resembles wet sand and all the dry ingredients are fully moistened.

Step 3: Press and Pre-Bake the Crust

• Time: 10 minutes (5 active, 10 baking)

• Intensity: Low
  Transfer the crust mixture to your prepared pan. Press it down firmly and evenly into the bottom of the pan. Using the flat bottom of a measuring cup or a glass helps create a compact, even layer. Pre-bake the crust for 10-12 minutes, or until it just starts to turn golden around the edges. Remove from the oven and set aside to cool slightly. Leave the oven on.

Step 4: Make the Cheesecake Filling (The Key to Creaminess!)

• Time: 10 minutes

• Intensity: Low
  This step is crucial for a smooth, lump-free filling. Ensure your cream cheese is truly soft at room temperature.

1. Cream the Cheese: In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until it is completely smooth and creamy. Scrape down the sides of the bowl to ensure no lumps remain.

2. Add Sweetener: Add the granulated erythritol and beat again until fully incorporated and smooth.

3. Incorporate Eggs: Add the eggs one at a time, beating on low speed after each addition until just combined. Do not overmix at this stage, as incorporating too much air can cause the cheesecake to crack.

4. Final Flavors: Beat in the vanilla extract, sour cream, lemon juice, and pinch of salt. Mix on low until the batter is uniform and silky.

Step 5: Assemble and Bake

• Time: 40 minutes (mostly inactive)

• Intensity: Low
  Pour the cheesecake filling over the slightly cooled crust. Use a spatula to spread it evenly to the edges. Gently tap the pan on the counter a few times to release any large air bubbles.

Place the pan in the preheated 325°F (165°C) oven and bake for 35-45 minutes. The cheesecake is done when the edges are set but the center still has a slight jiggle—like Jell-O—when you gently shake the pan. The center should not be liquid.

Step 6: Cool and Chill (The Test of Patience)

• Time: 4+ hours

• Intensity: Low (but requires patience!)

1. Cool in Oven: Turn off the oven and crack the oven door open. Let the cheesecake sit in the turning-off oven for 1 hour. This gradual cooling helps prevent cracking.

2. Cool on Counter: Remove the cheesecake from the oven and let it cool completely to room temperature on a wire rack. This will take about another hour.

3. Chill: Once at room temperature, cover the pan with plastic wrap or foil and transfer it to the refrigerator. Chill for at least 4 hours, but for the best texture and flavor, we highly recommend chilling it overnight.

Step 7: Slice and Serve

• Time: 5 minutes

• Intensity: Low
  Use the parchment paper sling to lift the chilled cheesecake entirely out of the pan. Place it on a cutting board. For clean cuts, dip a sharp knife in hot water, wipe it dry, and then slice. Repeat this process for each cut. Slice into 12 equal bars.

Serve cold, plain, or topped with a sugar-free berry sauce, fresh berries, or a dollop of keto whipped cream.

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Last of the Recipe: Storage and Tips

• Storage: Store these Keto Cheesecake Bars in an airtight container in the refrigerator for up to 5 days.

• Freezing: These bars freeze exceptionally well! Individually wrap each bar in plastic wrap and place them in a freezer-safe bag or container. They will keep for up to 3 months. Thaw in the refrigerator overnight before serving.

• Sweetener Note: The type of granulated erythritol you use can affect the texture. Some brands (like those with oligosaccharides) can have a slight “cooling” aftertaste. A monk fruit-erythritol blend is often preferred for a more sugar-like taste.

• Don’t Skip the Sour Cream: The sour cream adds a subtle tang and incredible creaminess that mimics the flavor of a classic New York-style cheesecake. The lemon juice brightens the flavor and helps cut through the richness.

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Nutrition Information

Please note: Nutritional values are estimates and can vary based on the specific brands of ingredients used.

• Serving Size: 1 bar (1/12 of recipe)

• Calories: 345 kcal

• Total Fat: 33g

• Saturated Fat: 16g

• Cholesterol: 105mg

• Sodium: 220mg

• Total Carbohydrates: 7g

• Dietary Fiber: 2g

• Sugar Alcohols: 4g

• Net Carbohydrates: 1g (calculated as Total Carbs – Fiber – Sugar Alcohols)

• Protein: 8g

These bars are a fantastic high-fat, moderate-protein, and very low-carb dessert, perfectly aligned with a ketogenic lifestyle. Enjoy your delicious, guilt-free creation