If you’re a fan of the classic Almond Joy candy bar but following a keto diet, then these Keto Almond Joy Cheesecake Bars are about to become your new favorite dessert. Made with a rich, creamy cheesecake base and topped with chocolate and coconut, these bars deliver all the satisfying flavors without the sugar.
These bars are perfect for satisfying your sweet tooth while keeping your carb count in check. Trust me, once you take a bite, you’ll be hooked on this decadent yet guilt-free treat. They’re easy to make and can be prepped in advance, making them a great option for meal prep or special occasions.
Decadent Keto Almond Joy Cheesecake Bars
These Keto Almond Joy Cheesecake Bars are creamy, rich, and have a delightful balance of chocolate and coconut flavors. The almond crunch adds a satisfying texture, making each bite a true treat. They are sweet, with a hint of nuttiness, while remaining low in carbs, perfect for any keto lifestyle.
Ingredients
- For the crust:
- 1 cup almond flour
- 2 tablespoons erythritol (or sweetener of choice)
- 1/4 cup melted butter
- 1/2 teaspoon vanilla extract
- For the cheesecake filling:
- 16 oz cream cheese, softened
- 1/2 cup erythritol (or sweetener of choice)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- For the topping:
- 1/2 cup unsweetened shredded coconut
- 1/2 cup sugar-free chocolate chips
- 1/4 cup whole almonds
Instructions
- Preheat the oven to 325°F (163°C) and line an 8×8 inch baking pan with parchment paper.
- Make the crust: In a bowl, mix almond flour, erythritol, melted butter, and vanilla until combined. Press the mixture evenly into the bottom of the prepared pan.
- Bake the crust for 10 minutes, then let it cool slightly.
- For the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and erythritol until smooth. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and cocoa powder until fully combined.
- Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
- Bake for 25-30 minutes, or until the center is set and slightly jiggles. Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours until fully chilled.
- Once chilled, sprinkle the shredded coconut evenly over the top, followed by the sugar-free chocolate chips and whole almonds. Cut into bars and serve.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
Nutrition Information
- Servings: 16 bars
- Calories: 180kcal
- Fat: 15g
- Protein: 4g
- Carbohydrates: 4g
- Fiber: 2g
- Net Carbs: 2g
