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Easy Low-Carb Cheesecake Bars

5 stars, average of 2 ratings

Easy Low-Carb Cheesecake BarsPin recipeFollow us 133.2k

These no-bake keto cheesecake bars feature a toasted nut base which is the perfect rich flavour to contrast against the smooth and creamy top.

There’s no gelatine in these so the top will be a little soft but after a few hours in the fridge it should be set enough to easily handle these tasty sugar-free bars.

I use store bought dry roasted nuts but you could easily roast your own, simply preheat an oven to 160 °C/ 320 °F (conventional), or 140 °C/ 285 °F (fan assisted) and place raw nuts on a baking tray in a single layer. Bake around 8-10 mins until nuts are golden, stirring once half way through.

I like to top these with some sliced strawberries to serve, but you could use any berries, add a drizzle of melted dark chocolate, a sprinkle of cinnamon, or leave the cheesecake bars plain. This is the perfect low-carb dessert for summer.

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Hands-on Overall

Nutritional values (per serving, 1 slice)

Net carbs2.8 grams
Protein4.2 grams
Fat19.7 grams
Calories195 kcal

Calories from carbs 5%, protein 8%, fat 87%

Total carbs3.8 gramsFiber1 gramsSugars2 gramsSaturated fat9.9 gramsSodium81 mg(4% RDA)Magnesium26 mg(6% RDA)Potassium117 mg(6% EMR)

Ingredients (makes 18 slices)

Base:
Cheesecake layer:
  • 1 cup heavy whipping cream (240 ml/ 8 fl oz)
  • 1 lb full-fat cream cheese or mascarpone (450 g)
  • 1/3 cup full-fat Greek yoghurt or sour cream (83 g/ 3 oz)
  • 1/2 cup powdered erythritol (80 g/ 2.8 oz)
  • fine zest of 1 organic lemon
  • 2 tsp unsweetened vanilla extract or 1/2 tsp vanilla bean powder
  • Optional: sliced strawberries, whole raspberries, blueberries or blackberries

Instructions

  1. Preheat an oven to 160 °C/ 320 °F (conventional), or 140 °C/ 285 °F (fan assisted) and place raw nuts on a baking tray in a single layer. Bake 8 to 10 mins until the nuts are golden, crisp and fragrant.
  2. To make the base, add the warm nuts to a food processor and process until finely chopped.
    Easy Low-Carb Cheesecake Bars
  3. Add butter, sweetener and pulse until it comes together.
    Easy Low-Carb Cheesecake Bars
  4. Press into a lined slice tin (you can use any tin, such as 13 x 8 inch/ 33 x 23 cm, just make sure it's deep enough to fir the filling). Place in the fridge while you make the cheesecake layer.
    Easy Low-Carb Cheesecake Bars
  5. To make the cheesecake layer, add all ingredients to a bowl and use a hand or stand mixer to beat until smooth and creamy.
    Easy Low-Carb Cheesecake Bars
  6. Spread over the nut layer and use a spatula to spread evenly. Refrigerate at least 3 hours before serving.
    Easy Low-Carb Cheesecake Bars
  7. Serve topped with berries (optional). Store in a sealed container in the fridge up to 5 days. Easy Low-Carb Cheesecake Bars

Ingredient nutritional breakdown (per serving, 1 slice)

Net carbsProteinFatCalories
Almonds, nuts (whole, unblanched)
0.4 g0.8 g2 g23 kcal
Hazelnuts, nuts
0.2 g0.5 g1.9 g20 kcal
Cashew nuts
0.6 g0.4 g1 g12 kcal
Sukrin Gold, brown sugar substitute
0 g0 g0 g0 kcal
Butter, unsalted, grass-fed
0 g0 g2.5 g23 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.3 g0.3 g5.1 g49 kcal
Cream cheese, soft (full-fat)
0.8 g1.8 g7 g61 kcal
Yogurt, plain (full-fat, Greek style, 5% fat)
0.2 g0.4 g0.2 g4 kcal
Erythritol (natural low-carb sweetener)
0.2 g0 g0 g1 kcal
Lemon zest (peel), fresh
0 g0 g0 g0 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g1 kcal
Total per serving, 1 slice
2.8 g4.2 g19.7 g195 kcal
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Dearna Bond
Creator of ToHerCore.com

Dearna Bond

Dearna is a passionate foodie and food photographer, and loves sharing her knowledge and enthusiasm for both via her food blog and online photography courses.

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Comments (2)

It was great delicious I added cherries

Reply

Oh nice, so summery!

Reply