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!
Equipment Needed
- 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)
Ingredients
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.
Tips for Perfect Keto Sopapilla Cheesecake Bars
- Use Softened Cream Cheese: This will make mixing easier and ensure a creamy filling.
- Chill for Clean Slices: Chilling the bars before slicing helps the cheesecake layer set and makes for clean, even cuts.
- Adjust Sweetness: Taste the filling and crust mixture for sweetness, and adjust with more sweetener if you prefer.
Storage Instructions
Store these bars in an airtight container in the refrigerator for up to 5 days. You can also freeze them individually wrapped for up to 1 month; just thaw in the fridge before enjoying.
FAQs
Q: Can I use coconut flour instead of almond flour?
Coconut flour can be tricky since it absorbs much more liquid. If you try it, start with a smaller amount and adjust, but almond flour is ideal for this recipe.
Q: Can I add extra flavors to the cheesecake layer?
Yes! Try adding a few drops of almond extract or even a dash of instant espresso powder for a unique twist.
Q: What’s the best way to serve these?
They’re fantastic cold from the fridge, but if you like them slightly warm, pop a piece in the microwave for a few seconds—just long enough to soften the cheesecake.
Nutrition Information (Per Serving)
- Calories: 210
- Fat: 20g
- Carbohydrates: 4g (Net Carbs: 2g)
- Fiber: 2g
- Protein: 5g
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