Keto Coffee Cheesecake Bars

Indulge in a rich and creamy dessert that perfectly blends the bold flavor of coffee with the smoothness of cheesecake—all while keeping it keto-friendly!

Ingredients

For the Crust:

• 1½ cups almond flour
• ¼ cup melted butter
• 2 tablespoons erythritol (or your preferred keto-friendly sweetener)
• ½ teaspoon vanilla extract

For the Cheesecake Filling:

• 16 oz (2 packages) cream cheese, softened
• ½ cup powdered erythritol
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons instant coffee granules, dissolved in 2 tablespoons hot water
• ½ cup sour cream

For the Topping (Optional):

• Whipped cream
• Cocoa powder or chocolate shavings
• Coffee-flavored keto syrup

Step-by-Step Instructions

1. Prepare the Crust:

   In a mixing bowl, combine almond flour, melted butter, erythritol, and vanilla extract until well blended. Press the mixture firmly into the bottom of an 8×8-inch baking dish lined with parchment paper. Refrigerate the crust while preparing the filling to help it set.

2. Make the Cheesecake Filling:

   In a large bowl, beat the softened cream cheese until smooth and creamy. Add powdered erythritol and eggs one at a time, beating well after each addition. Stir in the vanilla extract and the dissolved instant coffee mixture until fully combined. Gently fold in the sour cream until the mixture is smooth.

3. Assemble and Bake:

   Pour the cheesecake filling evenly over the chilled crust, smoothing the top with a spatula. Preheat your oven to 325°F (163°C) and bake the bars for 25-30 minutes, or until the center is set and the edges are lightly golden.

4. Cool and Refrigerate:

   Remove the bars from the oven and let them cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to fully set.

5. Serve:

   Lift the bars out of the baking dish using the parchment paper and place them on a cutting board. Slice into squares and top with whipped cream, a sprinkle of cocoa powder, chocolate shavings, or a drizzle of coffee-flavored keto syrup if desired.

Tips

• Adjust Coffee Intensity: Modify the amount of instant coffee to suit your taste preference for a stronger or milder coffee flavor.
• Sweetener Alternatives: Feel free to substitute erythritol with other keto-friendly sweeteners like stevia or monk fruit, adjusting the quantities as needed.
• Storage: Keep the bars refrigerated in an airtight container for up to a week. They also freeze well for longer storage.
• Enhance Flavor: Add a pinch of cinnamon or a few drops of almond extract to the filling for an extra layer of flavor.
• Presentation: For an elegant touch, garnish each bar with a coffee bean or a dusting of espresso powder.

Enjoy these decadent Keto Coffee Cheesecake Bars as a perfect treat for any occasion, satisfying your sweet cravings without derailing your ketogenic lifestyle!