Sugar-Free Cheesecake Bars — rich, creamy, and baked to perfection with an almond flour crust. A low-carb, keto-friendly dessert that’s perfect for parties, family gatherings, or simply when you need a guilt-free sweet fix.
See the full recipe below ๐
Cheesecake has always been my guilty pleasure, but traditional recipes are loaded with sugar and carbs. When I started keto, I recreated my favorite treat into these sugar-free cheesecake bars — creamy, satisfying, and just as indulgent as the original. They became a hit with my family and friends, even those not following keto!
๐งพ Ingredients (12 bars)
For the crust:
- 2 cups almond flour
- 1/4 cup granulated erythritol
- 1/4 cup melted butter
- 1/2 tsp vanilla extract
- Pinch of salt
For the filling:
- 16 oz (450g) cream cheese, softened
- 2/3 cup powdered erythritol
- 2 large eggs
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- Optional: fresh berries or sugar-free chocolate drizzle
๐จ๐ณ Instructions — Step by Step
- Preheat oven: Set oven to 325°F (160°C). Line an 8x8 pan with parchment.
- Make crust: Mix almond flour, sweetener, melted butter, vanilla, and salt. Press into pan.
- Bake crust: Bake for 10 minutes, then cool slightly.
- Prepare filling: Beat cream cheese and sweetener until creamy. Add eggs one at a time, then sour cream, vanilla, and lemon juice.
- Assemble: Pour filling over cooled crust. Smooth top.
- Bake: Bake for 30–35 minutes, until edges set and center slightly jiggles.
- Cool & chill: Cool completely, then refrigerate 2+ hours before cutting into bars.
- Use room-temperature cream cheese for a smooth filling.
- Don’t overbake — the center should jiggle slightly.
- Chill overnight for the best texture.
- Slice with a warm knife for clean edges.
๐ Nutrition Info (per bar)
- Calories: ~220 kcal
- Fat: ~20 g
- Protein: ~6 g
- Net Carbs: ~2 g
*Nutrition estimates vary. Use your ingredients for exact values.*
๐ฅ Why this recipe works for keto
These bars replace sugar and wheat with keto-friendly sweeteners and almond flour. They’re rich in healthy fats, low in carbs, and still deliver the creamy indulgence of classic cheesecake — perfect for satisfying dessert cravings while staying in ketosis.
๐ Variations & Add-ins
- Berry swirl: Add sugar-free raspberry jam before baking for a marble effect.
- Chocolate lovers: Mix in unsweetened cocoa powder or drizzle melted sugar-free chocolate.
- Nutty crust: Replace almond flour with ground pecans or walnuts.
- Lemon zest: Add lemon zest to the filling for a citrusy twist.
๐ง Storage Tips
Refrigerate in an airtight container for up to 5 days. For longer storage, freeze bars individually for up to 2 months. Thaw overnight in the fridge before serving.
These cheesecake bars are always my go-to dessert for potlucks and family dinners. No one can tell they’re sugar-free — and they disappear fast!
- ๐ง Email: 99ketocrave@gmail.com
- ๐ธ Instagram: @99ketocrave
- ๐ Pinterest: Keto Crave Pins
๐ก You May Also Like:
- Keto Red Velvet Cake – Creamy, Classic & Low Carb
- Keto Strawberry Shortcake – Light, Sweet & Low-Carb Delight
- Keto Peanut Butter Mug Cake