Keto Espresso Chocolate Cheesecake Bars

Keto Espresso Chocolate Cheesecake Bars

A special dessert for the coffee lover inside all of us!

Original Recipe From: https://www.ibreatheimhungry.com/keto-espresso-chocolate-cheesecake-bars-low-carb/

Ingredients

For the chocolate crust:

  • 7 tablespoons butter, melted
  • 2 cups superfine, blanched almond flour (I used Honeyville)
  • 3 tablespoons cocoa powder
  • 1/3 cup granulated erythritol sweetener

For the cheesecake:

  • 16 ounces full fat cream cheese
  • 2 large eggs
  • 1/2 cup granulated erythritol sweetener
  • 2 tablespoons instant espresso powder
  • 1 teaspoon vanilla extract
  • additional cocoa powder for dusting over the top if de

Nutrition

  • Calories 232C
  • Fat 21g
  • Carbs 5g
  • Protein 6g

Prep: 10 m

Cook: 35 m

Ready in: 45 m

Directions

  1. Preheat the oven to 350° F
  2. Combine the melted butter, almond flour, sweetener and cocoa powder in a medium sized bowl and mix well.
  3. Transfer the crust dough to a 9 x 9 pan lined with parchment paper or foil (this will make removing the bars much easier.)
  4. Press the crust firmly into the bottom of the pan.
  5. Bake the crust for 8 minutes.
  6. Remove from the oven and set aside to cool.

 

For the cheesecake filling:

  1. Combine the cream cheese, eggs, sweetener, espresso powder, and vanilla extract in a blender and blend until smooth.
  2. Pour over the par baked crust and spread out evenly in the pan.
  3. Bake the cheesecake bars at 350° F for 25 minutes, or until set.
  4. Remove from the oven and cool.
  5. Dust with optional cocoa powder if using.
  6. Chill for at least 1 hour, preferably longer, before cutting into four rows of squares to serve.
  7. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.