Keto New York Cheesecake Bars
This low carb cheesecake bar recipe is so creamy and delicious! You can make a cheesecake with all kinds of flavors, but sometimes simple is the best. These easy low carb cheesecake bars require no water bath and are easily sliced into squares after being chilled.
How to Make It
Step 1
Preheat an oven to 325 F. Line an 8” x 8” pan with foil and spray with cooking spray. In a small bowl, combine the almond flour, 2 T Swerve, cinnamon and 3 T melted butter until the mixture comes together and is moist. Press into the bottom of the pan in a thin, even layer. Bake for 20 minutes or until the crust is a nice golden brown. Remove from the oven and allow to cool slightly.
Step 2
Whilst the crust is baking you can prepare the cheesecake filling. Add the cream cheese, ½ cup of Swerve, vanilla, coconut flour and a pinch of salt to a stand mixer. Beat the ingredients together to combine. The mixture should be smooth and creamy.
Step 3
Add the sour cream to the mixer bowl and mix on low speed until well combined. Crack one egg into the mixer bowl and continue to mix on a low speed until well combined. Repeat this process with each egg, until fully incorporated into the cheesecake filling.
Step 4
Pour the cheesecake batter into the baked crust. Return to the oven and bake for 35 minutes or until the center is barely set. Allow to cool at room temperature before placing in the fridge. Allow to chill completely in fridge before slicing into 16 squares.
Ingredients
- Almond Flour
1 cup
- Swerve
2 tablespoon
- Cinnamon, Ground
⅛ teaspoon
- Butter
3 tablespoon
- Cream Cheese, Brick
20 ounce
- Granular Sugar Replacement by Swerve
½ cup
- Vanilla Extract
1-½ teaspoon
- Coconut Flour
1-½ tablespoon
- Sour Cream
½ cup
- Raw Egg
2 large