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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Contents
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
1/2teaspoon of vanilla extract
1/2 teaspoon of baking soda
1 tablespoon oflemon juice
1cupof 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
Preheat the oven to around 200°C.
Mix all the ingredients for the crust in the bowl until they become a smooth mixture.
Line pan with baking paper.
Press the dough into the bottom of the prepared pan.
Bake for 5-10 minutes or until crust becomes golden brown.
In the meantime, prepare filling.
Keto Cheesecake Filling
Beat the cream cheese for a while in the bowl and then add coconut sugar or sweetener.
Continue beating and adding the other ingredients one by one.
Beat until it is all combined together.
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.
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: 14bars
Ingredients
Coconut Cheesecake Crust
2 cups of coconut flour
10 tablespoonsof coconut oil
4tablespoonsof coco syrup
1teaspoonof vanilla extract
1/3cupof coconut sugar or sweetener for keto recipe
3tablespoonsof coconut flakesoptional
1teaspoonof cinnamon
Keto Cheesecake Filling
950gramsof cream cheese
4medium eggs
1/2 teaspoonof vanilla extract
1/2teaspoonof baking soda
1 tablespoonof lemon juice
1 cup of coconut sugar or sweetener for keto recipe
1teaspoonof cinnamon
1/4 cupheavy whipping cream
Top
4tablespoonsof peanut butter
1/2barof dark chocolate or unsweetened cacao bars
coconut flakes
Instructions
Coconut Cheesecake Crust
Preheat the oven to around 200°C.
Mix all the ingredients for the crust in the bowl until they become a smooth mixture.
Line pan with baking paper.
Press the dough into the bottom of the prepared pan.
Bake for 5-10 minutes or until crust becomes golden brown.
In the meantime, prepare filling.
Keto Cheesecake Filling
Beat the cream cheese for a while in the bowl and then add coconut sugar or sweetener.
Continue beating and adding the other ingredients one by one.
Beat until it is all combined together.
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.
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.
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.