Description
Delightful cheesecake bars combining chocolate, almond, and coconut flavors, perfect for a keto lifestyle.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup sweetener (like erythritol or stevia)
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup powdered erythritol
- 1 tsp vanilla extract
- 1/2 cup shredded unsweetened coconut
- 1/2 cup chopped almonds
- 1/2 cup sugar-free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9 inch baking pan to prevent sticking.
- In a bowl, mix almond flour, cocoa powder, sweetener, and melted butter until well combined. Press into the prepared baking pan to form a crust.
- In another bowl, beat softened cream cheese until smooth. Add powdered erythritol and vanilla extract, mixing until creamy.
- Fold in shredded coconut and chopped almonds until evenly distributed. Spread filling over the crust and sprinkle chocolate chips on top.
- Bake for 25-30 minutes until set and slightly firm. Cool in the pan, then refrigerate for at least 2 hours before slicing.
Notes
Store leftovers in an airtight container in the refrigerator for up to a week. Freeze individually wrapped for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 1g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg