Description
Delight in these Keto No-Bake Churro Cheesecake Bars—a creamy, low-carb dessert that combines the classic flavors of cinnamon and cream cheese in a convenient, no-bake bar form. With a crunchy almond flour and coconut crust sweetened with erythritol, these bars offer the perfect guilt-free treat for anyone following a keto diet or looking to reduce sugar intake.
Ingredients
Scale
Crust
- 1 1/2 cups almond flour
- 1/4 cup unsweetened shredded coconut
- 2 tablespoons erythritol (or sweetener of choice)
- 1/4 teaspoon ground cinnamon
- 1/4 cup melted butter
Filling
- 16 oz cream cheese, softened
- 1/2 cup heavy cream
- 1/2 cup powdered erythritol (or sweetener of choice)
- 1 teaspoon vanilla extract
Topping
- 1/2 teaspoon ground cinnamon
- 2 tablespoons erythritol (or sweetener of choice)
- 1 teaspoon ground cinnamon
Instructions
- Prepare the crust: In a mixing bowl, combine almond flour, shredded coconut, 2 tablespoons erythritol, and 1/4 teaspoon ground cinnamon. Stir well, then add the melted butter and mix until the mixture resembles wet sand.
- Form the base: Press the crust mixture firmly into the bottom of a lined or greased 8×8 inch pan, ensuring it is evenly distributed and compacted to form a solid base. Place the pan in the refrigerator to chill while preparing the filling.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth and fluffy. Gradually add the heavy cream, powdered erythritol, and vanilla extract, and continue beating until the mixture becomes creamy and well combined without any lumps.
- Assemble the bars: Spread the cheesecake filling evenly over the chilled crust, smoothing the top with a spatula.
- Prepare the topping: Mix the remaining 2 tablespoons erythritol and 1 1/2 teaspoons ground cinnamon in a small bowl. Sprinkle this cinnamon-erythritol mixture evenly over the cheesecake filling to mimic the classic churro flavor.
- Chill: Refrigerate the assembled cheesecake bars for at least 4 hours or until fully set and firm enough to cut.
- Serve: Once chilled and set, cut into 12 bars and serve chilled. Store leftovers covered in the refrigerator.
Notes
- Use softened cream cheese at room temperature to ensure a smooth filling.
- For a sweeter crust or filling, adjust erythritol quantities to taste.
- These bars keep well refrigerated for up to 5 days and can be frozen for longer storage.
- Ensure the bars are well chilled before slicing to get clean cuts.
- Almond flour can be substituted with other nut flours for different flavors while keeping it keto-friendly.
