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Keto Churro Cheesecake Bars

Enjoy rich bakery flavors with this crowd-pleasing dessert. These bars are low carb and keto friendly, making them a perfect treat.
Keto Churro Cheesecake Bars
Prep Time 20 minutes
Cook Time 44 minutes
Total Time 1 hour 4 minutes
Servings 16 bars
Calories 282 kcal
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Equipment

  • hand mixer

Ingredients  

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

Instructions

  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.
  2. Press the crust firmly into the pan and bake for 8 minutes. Let it cool slightly.
  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.
  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.
  5. Sprinkle the cinnamon crumble evenly over the cheesecake without pressing it into the filling.
  6. Bake for 34 to 38 minutes, until the edges are set and the center still moves slightly when the pan is nudged.
  7. Cool completely, then refrigerate for at least 4 hours before cutting into bars.
Course Dessert
Cuisine Mexican
Keyword cheesecake bars, keto dessert, low carb