Keto Sopapilla Cheesecake Bars

These Keto Sopapilla Cheesecake Bars bring all the sweet, creamy goodness of traditional sopapilla cheesecake bars without the carbs. They have a deliciously rich cheesecake filling wrapped in a cinnamon-almond flour “crust” that keeps you fully on track with your keto goals. These bars are easy to prepare, satisfying, and perfect for any time you need a treat or to bring to a gathering!

My Personal Experience

These keto sopapilla cheesecake bars are the perfect combination of creamy and crunchy, and I love how easy they are to make. The cinnamon topping gives them the perfect balance of flavor, while the cheesecake layer stays thick and rich. They’re just as good cold as they are at room temperature, making them a great make-ahead treat for any occasion.

Why You’ll Love This Recipe

• Sweet and creamy flavor without the carbs
• Perfect for keto-friendly dessert cravings
• Simple to make and ready in under an hour
• Great for sharing with friends and family

Ingredients and Substitutions

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/2 cup powdered erythritol or preferred keto sweetener
• 1 large egg
• 1/2 tsp vanilla extract

For the Almond Flour Crust:

• 2 cups almond flour
• 1/4 cup powdered erythritol
• 1/4 cup melted butter
• 1 tsp baking powder
• 1/2 tsp cinnamon
• Pinch of salt

For the Topping:

• 2 tbsp melted butter
• 1 tsp cinnamon
• 1 tbsp powdered erythritol

Step-by-Step Instructions

1. Preheat and Prepare the Pan

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, allowing a little extra to hang over the sides for easy removal after baking.

2. Mix the Almond Flour Crust

In a bowl, whisk together almond flour, powdered erythritol, cinnamon, baking powder, and a pinch of salt. Stir in the melted butter until it resembles a soft dough. Press half of this mixture evenly into the bottom of your prepared baking pan to form the crust. Reserve the remaining half for the topping.

3. Prepare the Cheesecake Filling

In a separate mixing bowl, beat the softened cream cheese with powdered erythritol until smooth. Add the egg and vanilla extract, and mix until fully combined. The mixture should be creamy with no lumps.

4. Assemble the Bars

Pour the cheesecake filling over the crust, spreading it evenly with a spatula. Crumble the remaining almond flour mixture over the top of the cheesecake layer to create the “sopapilla” topping.

5. Add Cinnamon-Sugar Topping

In a small bowl, combine melted butter with cinnamon and powdered erythritol. Drizzle or brush this mixture over the crumbled almond flour topping for extra flavor.

6. Bake the Bars

Place the pan in the oven and bake for 25-30 minutes, or until the edges are golden and the center is set. A toothpick inserted should come out mostly clean. Let the bars cool in the pan, then refrigerate for 1-2 hours to firm up before cutting.

7. Slice and Serve

Once chilled, lift the bars out using the parchment paper. Slice into squares and serve chilled or at room temperature.

Tools You’ll Need to Make This Recipe a Success

• 8×8-inch baking pan
• Mixing bowls
• Whisk and spatula
• Electric mixer (for smoother filling, if possible)
• Measuring cups and spoons
• Parchment paper (for easy lifting)

Tips for Perfect Keto Sopapilla Cheesecake Bars

• Softened Cream Cheese: Ensure your cream cheese is at room temperature to achieve a smooth, lump-free filling.
• Pressing the Crust: Use the back of a measuring cup or your fingers to evenly press the crust mixture into the pan.
• Chilling is Key: Allow the bars to cool completely in the fridge before slicing to help them set and make cutting cleaner.
• Extra Crunch: For added texture, sprinkle some crushed keto-friendly nuts, like pecans or walnuts, over the topping.
• Custom Sweetness: Adjust the sweetness level to suit your taste by adding more or less powdered erythritol.

Storage Instructions

Refrigeration: Store leftover bars in an airtight container in the refrigerator for up to 5 days.

Freezing: Wrap individual bars in parchment paper and store them in a freezer-safe container or bag for up to 2 months. Thaw in the fridge overnight before serving.

Serving Options: These bars are delicious chilled but can also be enjoyed at room temperature for a softer texture.

FAQs

Q: Can I use a different sweetener?
A: Yes, you can use any keto-friendly powdered sweetener, such as monk fruit or stevia, as long as it measures similarly to erythritol.

Q: Can I make these dairy-free?
A: Replace the cream cheese with a dairy-free alternative like coconut cream cheese, and use coconut oil instead of butter.

Q: How do I prevent the cheesecake layer from cracking?
A: Don’t overmix the cheesecake batter, and avoid opening the oven door during baking. Cooling the bars gradually also helps prevent cracks.

Q: Can I double the recipe?
A: Absolutely! Use a 9×13-inch pan and adjust the baking time slightly, checking for doneness around 35-40 minutes.

Q: What toppings can I add?
A: Top with a dollop of whipped cream, a drizzle of sugar-free caramel sauce, or a sprinkle of crushed keto cookies for extra indulgence.

Q: Are these bars gluten-free?
A: Yes, the recipe uses almond flour, making it naturally gluten-free and keto-friendly.

Q: Can I substitute almond flour?
A: Coconut flour can be used, but reduce the amount to about 1/2 cup and adjust the wet ingredients to maintain the proper consistency.

Nutrition Information (Per Serving)

• Calories: 210
• Fat: 20g
• Carbohydrates: 4g (Net Carbs: 2g)
• Fiber: 2g
• Protein: 5g

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