Description
Indulge in the delicious flavors of a churro with a keto twist in these easy-to-make no-bake churro cheesecake bars. Creamy and decadent, these bars are the perfect low-carb dessert for any occasion.
Ingredients
For the crust:
- 1 1/2 cups almond flour
- 1/4 cup powdered erythritol
- 1/3 cup unsalted butter, melted
- 1 tsp cinnamon
For the filling:
- 16 oz cream cheese, softened
- 1/2 cup powdered erythritol
- 1/2 cup heavy whipping cream
- 1 tsp vanilla extract
For the topping:
- 2 tbsp powdered erythritol
- 1 tsp cinnamon
Instructions
- Prepare the crust: Line an 8×8-inch baking pan with parchment paper. Mix almond flour, powdered erythritol, melted butter, and cinnamon in a bowl to form a dough. Press into the pan to create the crust.
- Make the filling: Beat softened cream cheese until smooth. Add erythritol, heavy cream, and vanilla extract. Beat until fluffy. Spread over the crust.
- Add the topping: Combine erythritol and cinnamon. Sprinkle over the cheesecake layer.
- Chill and serve: Refrigerate for at least 4 hours. Cut into bars before serving.
Notes
- Store bars in the refrigerator for up to 5 days.
- For a firmer texture, freeze for 20 minutes before serving.
- Coconut flour can be used as a substitute for almond flour, halving the amount.
