Imagine sinking your teeth into a decadent dessert that looks and tastes like a cheat meal, but is actually 100% keto-friendly! These Apple Cheesecake Bars are the ultimate low-carb treat that will satisfy your sweet tooth without throwing you out of ketosis. With a buttery almond flour crust, creamy cheesecake filling, and perfectly spiced apple chunks, this dessert is about to become your new obsession – and no one will believe it's actually healthy!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: Keto
Serves: 12 servings
Ingredients
- 2 cups almond flour
- 1/2 cup erythritol
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 8 oz cream cheese, softened
- 1 cup diced apples
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper, ensuring the edges overhang for easy removal.
- In a medium mixing bowl, combine almond flour, 1/4 cup erythritol, and melted butter. Mix thoroughly until a crumbly dough forms.
- Press the crust mixture evenly into the prepared baking pan, creating a firm and uniform base. Bake the crust for 10-12 minutes until lightly golden.
- While the crust is baking, prepare the cheesecake filling. In a separate large bowl, beat the softened cream cheese until smooth and creamy.
- Add the remaining 1/4 cup erythritol, eggs, and cinnamon to the cream cheese. Mix until well combined and no lumps remain.
- Gently fold the diced apples into the cheesecake mixture, ensuring even distribution.
- Once the crust is lightly golden, remove from the oven and let cool for 5 minutes.
- Pour the cheesecake and apple mixture over the pre-baked crust, spreading evenly with a spatula.
- Return the pan to the oven and bake for 35-40 minutes, or until the center is set and slightly jiggly.
- Remove from the oven and let cool completely at room temperature for about 30 minutes.
- Refrigerate the cheesecake bars for at least 2 hours to allow them to set and develop full flavor.
- Using the parchment paper overhang, lift the bars from the pan and slice into 12 even squares.
- Store in an airtight container in the refrigerator for up to 5 days. Serve chilled for best texture and taste.
Tips
- Use cold cream cheese and eggs at room temperature for the smoothest cheesecake filling.
- Make sure to dice apples into small, uniform pieces to ensure even distribution and consistent baking.
- Don't overbake! The center should still have a slight jiggle when you remove it from the oven.
- For extra flavor, consider adding a pinch of nutmeg alongside the cinnamon.
- Use parchment paper overhang for easy removal and clean cutting.
- Chill thoroughly before serving to allow flavors to meld and texture to set perfectly.
- If you want a more pronounced apple flavor, consider using a low-carb apple extract.
Nutrition Facts
Calories: 258kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 69mg
