Keto Churro Cheesecake Bars

Sometimes you just want a dessert that feels like a real bakery treat without all the sugar.

That is why I made these keto churro cheesecake bars, combining rich cream cheese with warm cinnamon flavors.

Traditional churros are loaded with carbs, but this version keeps things low carb and keto friendly so you can stay on track with your goals.

You get a buttery crust on the bottom, a smooth filling in the middle, and a spiced crumble on top.

They are very easy to slice and keep well in the fridge for a quick snack whenever you need something sweet.

Why I Love This Recipe

Authentic Churro Flavor – You get the warm cinnamon-sugar taste of real bakery churros without eating any real sugar.

Amazing Texture Contrast – The buttery crust and crunchy crumble topping balance the silky smooth cheesecake filling perfectly.

Keeps You In Ketosis – Using allulose and grain-free flours means you can enjoy real dessert on a keto diet.

Zero Cooling Sensation – Powdered allulose melts completely into the batter so you never get that weird erythritol aftertaste.

Ingredients You’ll Need

For The Cinnamon Crust

• 1 1/2 CUPS Almond Flour
• 1/4 CUP Coconut Flour
• 1/3 CUP Powdered Allulose
• 1 TSP Ground Cinnamon
• 1/4 TSP Fine Sea Salt
• 6 TBSP Unsalted Butter, Melted

For The Cheesecake

• 16 OZ Cream Cheese, Softened
• 1/2 CUP Powdered Allulose
• 2 Large Eggs
• 1/4 CUP Sour Cream
• 1 TSP Vanilla Extract

For The Churro Crumble

• 3/4 CUP Almond Flour
• 2 TBSP Powdered Allulose
• 1 TSP Ground Cinnamon
• 3 TBSP Unsalted Butter, Melted

How To Make

Step 1

Heat the oven to 325°F and line an 8-inch square pan with parchment paper. Mix the almond flour, coconut flour, powdered allulose, cinnamon, salt, and melted butter for the crust.

Step 2

Press the crust firmly into the pan and bake for 8 minutes. Let it cool slightly.

Step 3

Beat the cream cheese and powdered allulose until smooth. Add the eggs one at a time, then mix in the sour cream and vanilla just until combined.

Step 4

Spread the cheesecake filling over the crust. Mix the almond flour, powdered allulose, cinnamon, and melted butter for the churro crumble until small clusters form.

Step 5

Sprinkle the cinnamon crumble evenly over the cheesecake without pressing it into the filling.

Step 6

Bake for 34 to 38 minutes, until the edges are set and the center still moves slightly when the pan is nudged.

Step 7

Cool completely, then refrigerate for at least 4 hours before cutting into bars.

Tips

Bring the Dairy to Room Temperature

Make sure your cream cheese, eggs, and sour cream sit on the counter for at least an hour before you begin.

If the cream cheese is cold, it will leave tiny white lumps throughout your batter that are impossible to blend out.

Cold eggs can also seize the softened cheese and make the batter curdle instead of staying silky.

Stick with Powdered Allulose

I recommend using powdered allulose rather than granulated sweetener for this dessert.

Granulated keto sweeteners tend to stay gritty in crusts and can recrystalize into crunchy specks once chilled in the fridge.

Powdered allulose dissolves instantly into the cream cheese and gives you the exact smooth texture of a classic bakery cheesecake.

Press the Crust Firmly

From my experience, almond flour crusts need extra pressure so they do not fall apart later.

Use the flat bottom of a metal measuring cup or a drinking glass to press the crumb mixture firmly into the pan.

This packs the coconut and almond flour tightly together so your bars hold their shape when you pick them up.

More Recipes

• Keto Cinnamon Roll Cheesecake Bars
• Keto Strawberry Crunch Cheesecake
• Keto Tiramisu Brownie Cups

FAQ

Can I make the crust without coconut flour?

You can replace the quarter cup of coconut flour with an extra half cup of almond flour to maintain the right dough texture.

Coconut flour absorbs much more liquid than almond flour, so this adjustment ensures your crust stays buttery instead of greasy.