Description
Indulge in the delicious flavors of a churro cheesecake in a convenient no-bake bar form with this keto-friendly recipe. Creamy and rich, with a cinnamon-spiced crust and topping, these bars are the perfect low-carb dessert for any occasion.
Ingredients
Scale
Crust:
- 1 1/2 cups almond flour
- 1/4 cup granulated erythritol
- 1/2 teaspoon ground cinnamon
- 1/3 cup unsalted butter, melted
Filling:
- 16 oz cream cheese, softened
- 1/2 cup powdered erythritol
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 cup heavy whipping cream
Topping:
- 1 tablespoon powdered erythritol mixed with 1/2 teaspoon ground cinnamon
Instructions
- Line the Pan: Prepare an 8×8-inch square pan with parchment paper.
- Make the Crust: Mix almond flour, erythritol, and cinnamon in a bowl. Add melted butter and press the dough into the pan.
- Prepare the Filling: Beat cream cheese, erythritol, vanilla extract, and cinnamon until smooth. Whip heavy cream separately and fold into the cream cheese mixture.
- Assemble: Spread the filling over the crust. Combine powdered erythritol and cinnamon for the topping and sprinkle over the bars.
- Chill and Serve: Refrigerate for at least 4 hours, then slice and enjoy chilled.
Notes
- Store in the refrigerator for up to 5 days or freeze for up to 1 month.
- Enhance the topping with a pinch of nutmeg for added flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 1g
- Sodium: 120mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
