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keto peanut butter chocolate cheesecake bars - featured image

Keto Peanut Butter Chocolate Cheesecake Bars

  • Author: SALY
  • Total Time: 2 hours 15 minutes
  • Yield: 16 servings 1x

Description

Rich, fudgy, and creamy no-bake keto cheesecake bars with an almond flour crust and chocolate ganache topping. Made with just a few simple ingredients for a low-carb dessert that satisfies sweet cravings.

Ingredients

Scale
  • 1 cup (100g) fine blanched almond flour
  • 3 tablespoons (42g) unsalted butter, melted
  • 2 tablespoons (20g) granulated erythritol or monk fruit blend
  • 8 ounces (225g) full-fat cream cheese, softened to room temperature
  • 1/2 cup (125g) natural peanut butter
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (85g) dark chocolate chips (at least 70% cocoa)
  • 1 tablespoon (14g) coconut oil
  • Pinch of sea salt

Instructions

  1. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides, and lightly spray with cooking spray.
  2. In a blender or food processor, combine almond flour, melted butter, and sweetener. Pulse until the mixture resembles wet sand and clumps together when squeezed.
  3. Press the crust mixture firmly and evenly into the prepared pan. Place in the freezer for 5 minutes to set.
  4. In a large bowl or blender, combine softened cream cheese, peanut butter, vanilla extract, and remaining sweetener. Beat or pulse until completely smooth and creamy.
  5. Pour the cheesecake filling over the chilled crust and spread evenly. Tap the pan gently to release air bubbles.
  6. Return the pan to the freezer for 15-20 minutes until the cheesecake layer is firm to the touch.
  7. In a microwave-safe bowl, combine dark chocolate chips and coconut oil. Microwave in 20-second intervals, stirring between each, until smooth and glossy.
  8. Pour the chocolate ganache over the chilled cheesecake layer and spread evenly.
  9. Refrigerate for at least 2 hours or overnight until fully set.
  10. Lift the bars out of the pan using the parchment paper and cut into 16 squares. Serve cold.

Notes

Ensure cream cheese is at room temperature to avoid lumps. Do not skip the chilling time between layers as it is critical for clean cuts. Store in the fridge for up to 5 days or freeze for up to 3 months. Use fine blanched almond flour for the best texture.

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 180
  • Sugar: 1
  • Sodium: 45
  • Fat: 14
  • Saturated Fat: 6
  • Carbohydrates: 4
  • Fiber: 2
  • Protein: 5

Keywords: keto, low carb, no bake, peanut butter, chocolate, cheesecake bars, almond flour, gluten free, sugar free, dessert

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Find it online: https://cookiqa.com/keto-peanut-butter-chocolate-cheesecake-bars-easy-4-ingredient-recipe/