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Low-Carb No-Bake Almond Joy Cheesecake Bars Recipe

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3.9 from 86 reviews

  • Author: Sophia
  • Total Time: 1 hour
  • Yield: 16 bars
  • Diet: Low Carb

Description

Delight in these Low-Carb No-Bake Almond Joy Cheesecake Bars that combine a rich almond and coconut flour crust with a creamy keto-friendly cheesecake filling. Topped with a decadent sugar-free chocolate drizzle, shredded coconut, and almond slivers, these bars offer a perfect guilt-free dessert that’s easy to prepare and perfect for anyone following a low-carb or keto lifestyle.

Ingredients

Keto Crust

  • 1 cup Almond Flour
  • 1 cup Coconut Flour
  • 1/2 cup Powdered Sugar Substitute
  • 1/2 cup Coconut Oil or melted butter

Cheesecake Filling

  • 16 ounces Cream Cheese, softened
  • 1 Egg
  • 1/3 cup Granulated Sugar Substitute
  • 1 tsp Vanilla Extract

Almond Joy Topping

  • 1/2 cup Sugar-Free Chocolate Chips
  • 1 tbsp Coconut Oil
  • 1/4 cup Unsweetened Coconut Flakes
  • 2 tbsp Almond Slivers

Instructions

  1. Preheat Oven: Preheat the oven to 325 degrees F to prepare for baking the crust.
  2. Make the Keto Crust: In a bowl, whisk together almond flour, coconut flour, and powdered sugar substitute. Stir in coconut oil or melted butter and mix until a dough forms. Spread the dough evenly into a 9×9 baking dish.
  3. Bake Crust: Bake the crust for 15 minutes or until it is slightly browned. Remove from the oven and set aside.
  4. Prepare Cheesecake Filling: In a separate bowl, mix together softened cream cheese, egg, granulated sugar substitute, and vanilla extract until smooth and creamy.
  5. Layer and Bake Cheesecake: Spread the cheesecake filling evenly over the baked crust. Return the dish to the oven and bake for another 25-30 minutes until set. Remove and let cool.
  6. Melt Chocolate Topping: In a small bowl, microwave the sugar-free chocolate chips and coconut oil together for about 30 seconds until melted and smooth.
  7. Assemble Topping: Drizzle half of the melted chocolate over the cooled cheesecake. Sprinkle with unsweetened coconut flakes and almond slivers, then drizzle the remaining chocolate on top.
  8. Chill Bars: Place the assembled cheesecake bars in the refrigerator or freezer to cool and set completely.
  9. Serve: Once set, slice the cheesecake into squares and enjoy your delicious low-carb Almond Joy cheesecake bars!

Notes

  • You can substitute butter for coconut oil in the crust for a different flavor profile.
  • Use your preferred sugar substitutes like erythritol or monk fruit sweetener to keep the recipe keto-friendly.
  • Make sure the cream cheese is softened to ensure a smooth filling without lumps.
  • Allow the bars to chill thoroughly for best texture and easier slicing.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer shelf life.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sophiasrecipe.com/low-carb-no-bake-almond-joy-cheesecake-bars-recipe/