Keto Oreo Cheesecake Bars
Indulge in creamy, decadent Keto Oreo Cheesecake Bars that satisfy your sweet cravings while keeping you on track with your keto lifestyle. This quick and easy dessert features a crunchy almond flour and cocoa crust topped with a luscious cream cheese filling.
Ingredients
For the crust
- 1 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup erythritol (or other keto-friendly sweetener)
- 1/2 cup butter, melted
For the cheesecake filling
- 2 packages cream cheese, softened (8 oz each)
- 1/2 cup sour cream
- 1/4 cup erythritol
- 2 large eggs
- 1 teaspoon vanilla extract
Optional topping
- 2-3 crushed keto Oreos for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare an 8x8 inch baking dish with parchment paper.
- In a bowl, mix together the almond flour, cocoa powder, erythritol, and melted butter until well combined.
- Press the mixture firmly into the bottom of the prepared dish to form the crust.
- Bake the crust for 10 minutes, then remove it from the oven and let it cool.
Cheesecake Filling
- In a separate bowl, beat the softened cream cheese until smooth and creamy.
- Add the sour cream and erythritol, mixing until well blended and there are no lumps.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract until fully incorporated.
- Pour the cream cheese mixture over the cooled crust, spreading it evenly.
Baking
- Bake for 25-30 minutes, or until the center is set and only slightly jiggly.
- Allow the cheesecake bars to cool at room temperature, then refrigerate for at least 2 hours to set properly.
Serving
- Before serving, top with crushed keto Oreos if desired. Cut into bars and enjoy!
Notes
For the best texture, chill the bars for several hours before cutting. You can mix in sugar-free chocolate chips for extra flavor. A dairy-free version can be made using dairy-free cream cheese and sour cream. These can also be made in an air fryer with adjusted cooking times.