These keto espresso chocolate cheesecake bars are not only delicious, but easy to make in just minutes using your blender! Â Low carb, gluten free, Atkins friendly.
Ingredients
For the chocolate crust:
7 tablespoons butter, melted
2 cups superfine, blanched almond flour (I used Honeyville)
3 tablespoons cocoa powder
1/3 cup granulated erythritol sweetener
For the cheesecake:
16 ounces full fat cream cheese
2 large eggs
1/2 cup granulated erythritol sweetener (I used Swerve)
2 tablespoons instant espresso powder (I used Cafe Bustelo)
1 teaspoon vanilla extract
additional cocoa powder for dusting over the top if desired.
Instructions
For the chocolate crust:
Preheat the oven to 350° F.
Combine the melted butter, almond flour, sweetener and cocoa powder in a medium sized bowl and mix well.
Transfer the crust dough to a 9 x 9 pan lined with parchment paper or foil (this will make removing the bars much easier.)
Press the crust firmly into the bottom of the pan.
Bake the crust for 8 minutes.
Remove from the oven and set aside to cool.
For the cheesecake filling:
Combine the cream cheese, eggs, sweetener, espresso powder, and vanilla extract in a blender and blend until smooth.
Pour over the par baked crust and spread out evenly in the pan.
Bake the cheesecake bars at 350° F for 25 minutes, or until set.
Remove from the oven and cool.
Dust with optional cocoa powder if using.
Chill for at least 1 hour, preferably longer, before cutting into four rows of squares to serve.
Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
