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Keto Oreo Cheesecake Bars: A Low-Carb Delight Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes plus 2 hours chilling
  • Yield: 16 bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Carb

Description

These Keto Oreo Cheesecake Bars are a delightful low-carb treat perfect for anyone following a ketogenic diet. Featuring a rich almond flour and cocoa crust topped with a creamy, sugar-free cheesecake filling studded with crushed sugar-free chocolate sandwich cookies, these bars offer the indulgent taste of classic Oreo cheesecake without the carbs and sugars. Ideal for dessert or a sweet snack, they are easy to prepare and require baking for perfect texture and flavor.

Ingredients

Scale

For the Crust:

  • 1 ½ cups almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup granulated erythritol
  • 1/4 cup unsalted butter (melted)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

For the Cheesecake Filling:

  • 16 oz cream cheese (softened)
  • 1/2 cup granulated erythritol
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup sugar-free chocolate sandwich cookies (crushed)

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (160°C). Grease an 8×8-inch baking dish or line it with parchment paper for easy removal.
  2. Combine Dry Ingredients: In a medium bowl, mix together the almond flour, cocoa powder, granulated erythritol, and salt.
  3. Add Wet Ingredients: Stir in the melted butter and vanilla extract until the mixture is well combined and resembles wet sand.
  4. Press into Baking Dish: Press the crust mixture evenly into the bottom of the prepared baking dish. Bake for 10-12 minutes until set. Remove from the oven and let cool slightly.
  5. Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  6. Add Erythritol and Vanilla: Gradually add the granulated erythritol and vanilla extract, mixing until well combined.
  7. Incorporate Eggs: Add the eggs one at a time, mixing well after each addition.
  8. Add Sour Cream: Mix in the sour cream until the filling is smooth and creamy.
  9. Fold in Cookie Crumbs: Gently fold in the crushed sugar-free chocolate sandwich cookies.
  10. Pour Filling Over Crust: Pour the cheesecake filling over the cooled crust, spreading it evenly.
  11. Bake: Bake in the preheated oven for 30-35 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will firm up as it cools.
  12. Cool to Room Temperature: Allow the bars to cool to room temperature in the baking dish.
  13. Refrigerate: Once cooled, cover and refrigerate for at least 2 hours (or overnight) to set completely.
  14. Cut into Bars: Once chilled, lift the cheesecake out of the baking dish using the parchment paper (if lined) and cut into squares.
  15. Enjoy: Serve chilled and enjoy your delicious Keto Oreo Cheesecake Bars!

Notes

  • Use room temperature cream cheese for a smooth filling without lumps.
  • Melt the butter completely to ensure the crust ingredients combine well.
  • For best results, chill the bars overnight to let flavors meld and texture firm up.
  • Store leftover bars in an airtight container in the refrigerator for up to 5 days.
  • Make sure to use sugar-free chocolate sandwich cookies to keep this dessert keto-friendly.

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Find it online: https://fastflavorkitchen.com/keto-oreo-cheesecake-bars-a-low-carb-delight-recipe/