Easy Low-Carb Cheesecake Bars

by KetoDietApp.com

Step 1Preheat 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.

Step 2To make the base, add the warm nuts to a food processor and process until finely chopped.

Step 3Add butter, sweetener and pulse until it comes together.

Step 4Press 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 fit the filling). Place in the fridge while you make the cheesecake layer.

Step 5To make the cheesecake layer, add all ingredients to a bowl and use a hand or stand mixer to beat until smooth and creamy.

Step 6Spread over the nut layer and use a spatula to spread evenly. Refrigerate at least 3 hours before serving.

Step 7Serve topped with berries (optional). Store in a sealed container in the fridge up to 5 days.