Description
Rich, creamy, and deeply chocolatey with a bold espresso kick — these keto cheesecake bars are smooth, silky, and the perfect low-carb dessert for coffee lovers!
Ingredients
For the Crust:
1 cup almond flour
¼ cup unsweetened cocoa powder
¼ cup powdered erythritol or monk fruit sweetener
2 tbsp melted coconut oil or butter
For the Cheesecake Layer:
8 oz cream cheese, softened
¼ cup heavy cream or full-fat coconut cream
¼ cup powdered sweetener
½ tsp vanilla extract
¼ tsp espresso powder (or 1 tbsp instant coffee granules, dissolved in 1 tsp water)
Pinch of salt
Optional Topping:
Sugar-free dark chocolate ganache
Crushed coffee beans or cacao nibs
Whipped cream and mint leaves
Instructions
Preheat oven to 325°F (160°C). Line an 8×8-inch pan with parchment paper.
In a bowl, mix almond flour, cocoa powder, sweetener, and melted coconut oil until crumbly.
Press firmly into the bottom of the pan for the crust.
In another bowl, beat cream cheese until smooth. Add heavy cream, sweetener, vanilla, espresso powder (or coffee), and salt. Mix well.
Pour cheesecake mixture over the crust and smooth the top.
Bake for 25–30 minutes until edges are set and center is slightly firm.
Optional: Chill and drizzle with sugar-free chocolate ganache before slicing into bars.
Serve cold or at room temperature for best texture.
- Prep Time: 10 mins
- Cook Time: 30 mins
Nutrition
- Serving Size: 9
- Calories: 200
- Fat: 16g
- Carbohydrates: 4g
- Protein: 5g