Keto Espresso Chocolate Cheesecake Bars
These keto espresso chocolate cheesecake bars are not only delicious but easy to make in just minutes using your blender! Low carb, gluten free, Atkins friendly.
These keto espresso chocolate cheesecake bars are not only delicious but easy to make in just minutes using your blender! Low carb, gluten free, Atkins friendly.
- 2 large eggs
- 3 tablespoons cocoa powder
- 7 tablespoons butter melted
- 2 cups superfine blanched almond flour (i used honeyville)
- 1/3 cup granulated erythritol sweetener
- 16 ounces full fat cream cheese
- 1/2 cup granulated erythritol sweetener (i used swerve)
- 2 tablespoons instant espresso powder (i used cafe bustelo)
- 1 teaspoon vanillaâ extract
- Carbohydrate 34.6178144470409 g
- Cholesterol 69.6220599652229 mg
- Fat 6.76841828045581 g
- Fiber 0.192307502868523 g
- Protein 6.41997319074097 g
- Saturated Fat 3.88191831788198 g
- Serving Size 1 1 bar (80g)
- Sodium 278.461552230478 mg
- Sugar 34.4255069441724 g
- Trans Fat 0.584264900864542 g
- Calories 221 calories
Step-by-step
- 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.
- 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.
Why does the batter break down when mixed at high speeds? Incorporating too much air into cream cheese causes the structure to deflate during baking, yielding a dense or cracked surface. Using a blender requires pulsing just until the ingredients combine uniformly, preventing excessive aeration.
Almond flour lacks gluten, meaning the crust relies on melted butter binding with fine particles during a par-bake at 350 degrees Fahrenheit. Press the crust mixture firmly into the pan corners to ensure a solid foundation that resists crumbling when sliced.
Chilling the bars for at least one hour allows the dairy fats to resolidify fully. Cutting the squares too early results in smeared edges because the internal temperature remains too high to hold a sharp line.
Storing these squares in an airtight container in the refrigerator preserves quality for up to five days. Alternatively, freezing for up to three months provides a reliable make-ahead option without altering the crumb structure upon thawing.
