Description
A delicious sugar-free dessert that satisfies your cheesecake cravings.
Ingredients
Scale
- For the Crust
- 1 1/2 cups almond flour
- 1/4 cup unsweetened cocoa powder (optional)
- 1/4 cup melted coconut oil (or unsalted butter)
- 2 tablespoons erythritol (or preferred sugar substitute)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- For the Cheesecake Filling
- 16 oz cream cheese (softened)
- 1/2 cup erythritol (or preferred sugar substitute)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (optional)
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
- In a mixing bowl, combine almond flour, cocoa powder (if using), melted coconut oil, erythritol, vanilla extract, and salt. Mix until well combined.
- Press the crust mixture evenly into the bottom of the prepared baking dish. Bake for 10–12 minutes or until lightly golden. Remove from the oven and let cool slightly.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add erythritol, eggs, vanilla extract, and lemon juice (if using). Beat until smooth and fully combined.
- Pour the cheesecake filling over the cooled crust and spread evenly.
- Bake for 20–25 minutes, until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside for about 1 hour. Remove and let cool to room temperature, then refrigerate for at least 2 hours.
- Remove the cheesecake from the pan using parchment paper, cut into bars, and serve.
Notes
- Use your preferred sugar substitute for desired sweetness.
- Feel free to add toppings like fresh berries or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg