Cheesecake Bars

I thought in this post I would try something more desert like. This recipe is keto friendly and it tastes pretty good without being overly sweet or leaving an after taste. The original recipe was found on Pinterest, at kimspired DIY. This was fairly easy to make and you could easily add things such as; nuts, dried fruit, or anything you feel inspired to try.

It takes about an hour to completely finish this recipe, from ingredients to table. I was actually surprised at how easy it was to make a cheesecake type of dessert. Cheesecake has always been a favorite in my house but I generally would just use a store bought variety. Cheesecake actually dates back to ancient Greece. There were cheesecake molds found dating back to 2000 B.C. and were served to athletes at the first Olympic games.

I have even learned from research that there are many different types of cheesecake: Italian cheesecake which contains ricotta cheese and then there is American cheesecake which contains cream cheese, this kind was invented in 1872 by William Lawrence, when trying to make a soft french cheese called Neufchatel. The ever popular New York cheesecake was later created in the early 1900s by a German immigrant Arnold Reuben, which contains a simple cream cheese and egg yolk mixture. There are many, many types of cheese cakes around the world, some of the descriptions can be found on wikipedia. There are definitely some interesting sounding mixtures out there.

If you have a desire to check out a list of delicious sounding cheese cakes, take a look at Eat The Globe. I will definitely be trying some of these in the future. There are so more fascinating facts about cheesecake on FOODBEAST that can expand your knowledge.

Amazingly, (not really) you can find kit kat cheesecake snacks on Amazon. They come from Japan and are a bit pricy, but they do look appealing.

Now enough of that, onto the recipe:

Ingredients:

Base or Dough portion:

Filling:

  • 12 oz of cream cheese softened
  • 1/2 cup erythritol (your sweetener)
  • 2 eggs
basic ingredients

Directions: Base or dough

  1. Mix the softened butter and the erythritol in a bowl
  2. Mix in the eggs and the vanilla extract
  3. In a separate bowl, mix the almond flour, coconut flour, salt, and baking soda and any other dry optional ingredients that you chose to use
  4. Slowly mix the dry ingredient bowl and the wet ingredient bowls together
  5. This will form a dough like substance

dough consistency
  1. Mix in the chocolate/white chocolate chips (the amount you chose)
  2. Take about 1/3 of the mixture and set aside in a different bowl
  3. Take the baking pan 9×9 and place parchment paper along the bottom and the sides
  4. Bake for approximately 10 minutes depending on your oven
  5. Basically until it is crust like and beginning to brown
  6. Remove from oven and let cool

Filling preparation:

  1. Mix the sugar or erythritol together until it has a smooth consistency and then blend in the eggs
  2. Pour this mixture over the cooled crust
  3. Crumble the remaining unused dough mixture over the top, and I even added chocolate and vanilla chips on top
  4. Bake this for approximately an additional 35 minutes. Just keep an eye on it until it is becomes solid and begins to brown to your liking
  5. Remove from oven and let set or cool
Yummy!

Done. Happy Yums!

Substitutions:

You can add more or delete the chocolate chips, dried fruit can be added if you like that. Regular sugar can be used if you do not like or don’t have erithrytol. Regular flour can be used versus almond flour. The big difference when cooking with almond flour is that this nut flour tends to be drier and requires an extra egg for moisture in most recipes according to PALEOHACKS. Since there is only one egg in this dough recipe, there is really no option but to use 1 egg regardless of which flour you use.

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Keto Nutritional Facts

  • Protein 5g
  • Fat 15g
  • Carbs 4g
  • Fiber 2g