Imagine sinking your teeth into a decadent dessert that's not only mind-blowingly delicious but also completely keto-friendly! These Keto Almond Joy Cheesecake Bars are the ultimate game-changer for anyone craving a sweet treat without breaking their low-carb lifestyle. Combining the rich, creamy texture of cheesecake with the nostalgic flavors of an Almond Joy candy bar, this dessert is about to become your new obsession. Get ready to wow your taste buds and impress your friends with a dessert that proves healthy eating doesn't mean sacrificing flavor!
Prep Time: 25 mins
Cook Time: 40 mins
Total Time: 1 hrs 5 mins
Cuisine: Keto
Serves: 16 bars
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup erythritol
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 16 oz cream cheese
- 1/4 cup coconut cream
- 1/2 cup shredded coconut
- 1/2 cup sugar-free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium mixing bowl, combine almond flour, unsweetened cocoa powder, and 1/4 cup of erythritol. Pour in melted butter and mix until a crumbly crust forms.
- Press the crust mixture firmly and evenly into the bottom of the prepared baking pan. Use the back of a spoon or a flat-bottomed measuring cup to create a compact base.
- Bake the crust for 10-12 minutes until it appears slightly set and fragrant. Remove from oven and let cool for 10 minutes.
- In a large mixing bowl, beat cream cheese until smooth and creamy. Add remaining erythritol, eggs, and coconut cream. Mix until fully incorporated and no lumps remain.
- Fold in shredded coconut, ensuring even distribution throughout the cheesecake mixture.
- Pour the cheesecake mixture over the cooled crust, spreading it evenly with a spatula.
- Sprinkle sugar-free chocolate chips over the top of the cheesecake layer.
- Bake for 30-35 minutes, or until the center is almost set but still slightly jiggly. The edges should be lightly golden.
- Remove from oven and let cool completely at room temperature for about 1 hour.
- Once cooled, refrigerate for at least 2-3 hours or overnight to allow the cheesecake to set completely.
- Use the parchment paper edges to lift the cheesecake out of the pan. Cut into 16 even bars using a sharp knife.
- Store in an airtight container in the refrigerator for up to 5 days. Serve chilled for the best texture and flavor.
Tips
- Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for a smoother, lump-free cheesecake mixture.
- Don't Overbake: The key to a creamy cheesecake is to remove it from the oven when the center is still slightly jiggly. It will continue to set as it cools.
- Cooling is Crucial: Allow the cheesecake to cool completely at room temperature before refrigerating. This helps prevent cracking and ensures the perfect texture.
- Clean Cuts: For perfectly clean bar edges, use a hot knife (run it under hot water and dry before cutting) and wipe the blade between each cut.
- Storage Tip: These bars can be frozen for up to a month. Wrap individual bars in plastic wrap and store in an airtight container for a make-ahead dessert option.
- Ingredient Swap: If you don't have coconut cream, you can use heavy cream, but the coconut cream adds an extra layer of flavor that complements the Almond Joy theme.
- Optional Garnish: For an extra touch, sprinkle some toasted sliced almonds on top before serving to enhance the Almond Joy experience.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 5g
Protein: 6g
Fat: 23g
Saturated Fat: 12g
Cholesterol: 70mg
