Description
Delicious cheesecake bars combining chocolate, almonds, and coconut while staying low-carb.
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup erythritol
- ¼ cup cocoa powder
- ½ cup melted butter
- 16 oz cream cheese, softened
- ½ cup powdered erythritol
- 1 tsp vanilla extract
- 1 cup unsweetened shredded coconut
- ½ cup almond slices
- ½ cup sugar-free dark chocolate, melted
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8×8 inch baking dish.
- In a mixing bowl, combine almond flour, erythritol, cocoa powder, and melted butter. Stir until a crumbly dough forms.
- Press the crust mixture evenly into the bottom of the baking dish and bake for 10 minutes; then cool completely.
- In another bowl, beat cream cheese, powdered erythritol, and vanilla until smooth. Spread over the cooled crust.
- Sprinkle shredded coconut on top, add almond slices, and drizzle melted chocolate.
- Refrigerate for at least 2 hours before cutting into squares and serving.
Notes
Make sure cream cheese is at room temperature for easier mixing. Consider adding a dash of almond extract for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 1g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 40mg