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Keto Sopapilla Cheesecake Bars

Keto Sopapilla Cheesecake Bars Recipe

Allan
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!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 1 bar
Calories 210 kcal

Equipment

  • 8x8-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 cup 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

Instructions
 

  • Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, allowing a little extra to hang over the sides for easy removal after baking.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Once chilled, lift the bars out using the parchment paper. Slice into squares and serve chilled or at room temperature.