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Ingredients:
-
1320mlalmond flour
-
60mlpowdered erythritol (or your preferred keto-friendly sweetener)
-
0.25tspsalt
-
80mlunsalted butter, melted
-
8ozcream cheese, softened
-
120mlcreamy peanut butter
-
80mlpowdered erythritol (or to taste)
-
1tspvanilla extract
-
120mlheavy cream
-
1itemsugar-free chocolate chips (optional, for garnish)
Instructions:
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a mixing bowl, combine the almond flour, powdered erythritol, salt, and melted butter. Mix until well combined and press the mixture evenly into the bottom of the prepared baking pan.
- Bake the crust in the preheated oven for 10-12 minutes, or until lightly golden. Remove from the oven and let it cool slightly.
- In another mixing bowl, beat the softened cream cheese, peanut butter, powdered erythritol, and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully incorporated.
- Spread the peanut butter cheesecake mixture evenly over the cooled crust in the baking pan.
- If desired, sprinkle sugar-free chocolate chips over the top of the cheesecake mixture for extra indulgence.
- Refrigerate the cheesecake bars for at least 2-3 hours, or until firm.
- Once chilled, use the parchment paper overhang to lift the cheesecake bars out of the pan. Cut into squares and serve chilled.
- Almond Flour: Low in carbs and high in healthy fats, almond flour is a staple in keto baking. It’s also rich in vitamin E, magnesium, and fiber, which support heart health and digestion.
- Erythritol: A sugar alcohol that doesn’t raise blood sugar levels, erythritol is a popular keto-friendly sweetener. It provides sweetness without the added carbs and calories of sugar.
- Peanut Butter: Packed with protein and healthy fats, peanut butter is a satisfying addition to a keto diet. It also contains essential nutrients like vitamin E, magnesium, and potassium.
- Cream Cheese: A rich source of fat and protein, cream cheese adds creaminess and flavor to keto desserts. It’s also a good source of calcium and vitamin A, which support bone and eye health.
- Heavy Cream: With minimal carbs and a high fat content, heavy cream is a keto staple. It’s a rich source of energy and provides essential vitamins like vitamin A and vitamin D.
- Indulge in these heavenly Keto Peanut Butter Cheesecake Bars guilt-free, knowing that they not only satisfy your sweet cravings but also support your keto lifestyle!
-
1320mlalmond flour
-
60mlpowdered erythritol (or your preferred keto-friendly sweetener)
-
0.25tspsalt
-
80mlunsalted butter, melted
-
8ozcream cheese, softened
-
120mlcreamy peanut butter
-
80mlpowdered erythritol (or to taste)
-
1tspvanilla extract
-
120mlheavy cream
-
1itemsugar-free chocolate chips (optional, for garnish)
Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
In a mixing bowl, combine the almond flour, powdered erythritol, salt, and melted butter. Mix until well combined and press the mixture evenly into the bottom of the prepared baking pan.
Bake the crust in the preheated oven for 10-12 minutes, or until lightly golden. Remove from the oven and let it cool slightly.
In another mixing bowl, beat the softened cream cheese, peanut butter, powdered erythritol, and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully incorporated.
Spread the peanut butter cheesecake mixture evenly over the cooled crust in the baking pan.
If desired, sprinkle sugar-free chocolate chips over the top of the cheesecake mixture for extra indulgence.
Refrigerate the cheesecake bars for at least 2-3 hours, or until firm.
Once chilled, use the parchment paper overhang to lift the cheesecake bars out of the pan. Cut into squares and serve chilled.
Almond Flour: Low in carbs and high in healthy fats, almond flour is a staple in keto baking. It’s also rich in vitamin E, magnesium, and fiber, which support heart health and digestion.
Erythritol: A sugar alcohol that doesn’t raise blood sugar levels, erythritol is a popular keto-friendly sweetener. It provides sweetness without the added carbs and calories of sugar.
Peanut Butter: Packed with protein and healthy fats, peanut butter is a satisfying addition to a keto diet. It also contains essential nutrients like vitamin E, magnesium, and potassium.
Cream Cheese: A rich source of fat and protein, cream cheese adds creaminess and flavor to keto desserts. It’s also a good source of calcium and vitamin A, which support bone and eye health.
Heavy Cream: With minimal carbs and a high fat content, heavy cream is a keto staple. It’s a rich source of energy and provides essential vitamins like vitamin A and vitamin D.
Indulge in these heavenly Keto Peanut Butter Cheesecake Bars guilt-free, knowing that they not only satisfy your sweet cravings but also support your keto lifestyle!