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This recipe was a big surprise. I was trying to make cheesecake but as I don’t have a proper oven, I managed to make cheesecake bars which worked pretty well for our overnight trip to one of Filipino islands. I would like to hear your experiences after trying this recipe. I am really curious if you achieve a fluffy cheesecake or thick bars. Let me know in the comments! Healthy, keto, low carb cheesecake bars for dessert and as a snack!

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How to make healthy keto low carb cheesecake bars for snacks?

Preparation and cooking time: around 1 hours

Serving time: after 12 hours

Servings: 14 bars or one big cheesecake

Ingredients

Coconut Cheesecake Crust

• 2 cups of coconut flour
• 10 tablespoons of coconut oil
• 4 tablespoons of coco syrup
• 1 teaspoon of vanilla extract
• 1/3 cup of coconut sugar or sweetener for keto recipe
• 3 tablespoons of coconut flakes (optional)
• 1 teaspoon of cinnamon

Keto Cheesecake Filling

• 950 grams of cream cheese
• 4 medium eggs
• 1/2 teaspoon of vanilla extract
• 1/2 teaspoon of baking soda
• 1 tablespoon of lemon juice
• 1 cup of coconut sugar or sweetener for keto recipe
• 1 teaspoon of cinnamon
• 1/4 cup heavy whipping cream

Top

• 4 tablespoons of peanut butter
• 1/2 bar of dark chocolate or unsweetened cacao bars
• coconut flakes

Instructions

Coconut Cheesecake Crust

1. Preheat the oven to around 200°C.
2. Mix all the ingredients for the crust in the bowl until they become a smooth mixture.
3. Line pan with baking paper.
4. Press the dough into the bottom of the prepared pan.
5. Bake for 5-10 minutes or until crust becomes golden brown.
6. In the meantime, prepare filling.

Keto Cheesecake Filling

1. Beat the cream cheese for a while in the bowl and then add coconut sugar or sweetener.
2. Continue beating and adding the other ingredients one by one.
3. Beat until it is all combined together.
4. Pour the filling into the pan over the crust.

Baking and Topping

• Bake for around 45 minutes so you can still slightly jiggle the cheesecake around, or 1 hours and 10 minutes for bars – that’s the most important part – I don’t have a proper oven, so I needed to move around my cheesecake several times to be baked all over so I ended up making bars.
• After baking, let it cool down for an hour or so.
• Transfer pan to fridge and let them cool down for 12 hours.
• After 12 hours, transfer cheesecake onto plate.
• Spread peanut butter and melted unsweetened cacao bars.
• Divide into smaller bars.

Notes

Bars can stay in the fridge for 2-3 days.

Feel free to add fruits or nuts on the top if you don’t care too much about the sugar level.

Recipe

Print

Healthy Keto Low Carbs Cheesecake Bars For Snacks

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 15 mins

 

This recipe was a big surprise. I was trying to make cheesecake but as I don't have a proper oven, I managed to make cheesecake bars which worked pretty well for our overnight trip to one of Filipino islands. I would like to hear your experiences after trying this recipe. I am really curious if you achieve a fluffy cheesecake or thick bars. Let me know!

Course: Dessert, Snack

Keyword: Bars, Cheesecake, Peanut Butter

Servings: 14 bars

Ingredients

Coconut Cheesecake Crust

• 2  cups  of coconut flour
• 10  tablespoons of coconut oil
• 4 tablespoons of coco syrup
• 1 teaspoon of vanilla extract
• 1/3 cup of coconut sugar or sweetener for keto recipe
• 3 tablespoons of coconut flakes optional
• 1 teaspoon of cinnamon

Keto Cheesecake Filling

• 950 grams of cream cheese
• 4 medium eggs
• 1/2  teaspoon of vanilla extract
• 1/2 teaspoon of baking soda
• 1  tablespoon of lemon juice
• 1  cup  of coconut sugar or sweetener for keto recipe
• 1 teaspoon of cinnamon
• 1/4  cup heavy whipping cream

Top

• 4 tablespoons of peanut butter
• 1/2 bar of dark chocolate or unsweetened cacao bars
• coconut flakes

Instructions

Coconut Cheesecake Crust

1. Preheat the oven to around 200°C.
2. Mix all the ingredients for the crust in the bowl until they become a smooth mixture.
3. Line pan with baking paper.
4. Press the dough into the bottom of the prepared pan.
5. Bake for 5-10 minutes or until crust becomes golden brown.
6. In the meantime, prepare filling.

Keto Cheesecake Filling

1. Beat the cream cheese for a while in the bowl and then add coconut sugar or sweetener.
2. Continue beating and adding the other ingredients one by one.
3. Beat until it is all combined together.
4. Pour the filling into the pan over the crust.

Baking and Topping

1. Bake for around 45 minutes so you can still slightly jiggle the cheesecake around, or 1 hours and 10 minutes for bars - that's the most important part - I don't have a proper oven, so I needed to move around my cheesecake several times to be baked all over so I ended up making bars.
2. After baking, let it cool down for an hour or so.
3. Transfer pan to fridge and let them cool down for 12 hours.
4. After 12 hours, transfer cheesecake onto plate.
5. Spread peanut butter and melted unsweetened cacao bars.
6. Divide into smaller bars.

Recipe Notes

Bars can stay in the fridge for 2-3 days.

Feel free to add fruits or nuts on the top if you don't care too much about the sugar level.

Other recipes with CREAM CHEESE

Peanut Butter Chocolate Fudge – Keto Low Carb Sugar Free

Keto Vegetarian Egg Avocado Grilled Zucchini

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Zaneta Baran

Zaneta loves challenges so deciding about career path she has chosen typical male industry. Woman who codes. Every 1-2 years she lives in different part of the world. Gym dates is something what she specialised in. Healthy lifestyle, extreme sports and motorbikes have stolen her hear years ago.