Description
Indulge in the delicious flavors of a churro in cheesecake form with these Keto No-Bake Churro Cheesecake Bars. Creamy, cinnamon-spiced filling atop an almond flour crust, these bars are a low-carb dessert dream!
Ingredients
Scale
For the Crust:
- 1 1/2 cups almond flour
- 1/4 cup powdered erythritol
- 1/4 cup butter, melted
- 1 teaspoon cinnamon
For the Filling:
- 16 oz cream cheese, softened
- 1/2 cup powdered erythritol
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 cup heavy whipping cream
- 1 tablespoon granulated erythritol mixed with 1/2 teaspoon cinnamon
Instructions
- Prepare the Crust: In a medium bowl, combine almond flour, powdered erythritol, melted butter, and 1 teaspoon cinnamon. Press the mixture into the bottom of a parchment-lined 8×8-inch pan.
- Make the Filling: Beat cream cheese, powdered erythritol, vanilla extract, and 1/2 teaspoon cinnamon until smooth. Whip heavy cream until stiff peaks form, then fold into the cream cheese mixture.
- Assemble: Spread the filling over the crust, sprinkle with cinnamon-erythritol topping, then chill for at least 4 hours.
- Serve: Slice into bars and enjoy chilled!
Notes
- For best texture, refrigerate overnight.
- Store in the refrigerator for up to 5 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 1g
- Sodium: 160mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
