Is cheesecake ok to eat on a keto diet?

Absolutely! Cheesecake can be a wonderful keto-friendly dessert when made with low-carb ingredients like almond flour and sugar substitutes. The key is to use sweeteners like Swerve, which don't spike your blood sugar. With our Keto Sugar Cookie Cheesecake Bars, you get all the creamy goodness without the carbs. Just remember to keep an eye on portion sizes to stay within your daily carb limit.

Can I eat sugar-free cookies on keto?

Yes, you can enjoy sugar-free cookies on a keto diet, as long as they're made with low-carb ingredients. Traditional flour and sugar are replaced with almond flour and keto-friendly sweeteners. Our recipe uses these swaps to make deliciously tender bars that fit perfectly into a keto lifestyle. Always check labels if buying pre-made to ensure no hidden sugars or carbs.

What are common mistakes when baking keto cheesecake?

One common mistake is not letting the cream cheese soften enough, leading to a lumpy filling. Patience is key—make sure all ingredients are at room temperature for a smooth texture. Another issue is overbaking, which can make the cheesecake dry. Bake until the center is just slightly jiggly, then refrigerate to set for the perfect creamy consistency.

What is in keto cheesecake?

Keto cheesecake typically includes cream cheese, eggs, and a low-carb sweetener like Swerve. The crust is often made from almond flour instead of traditional flour, adding a nutty flavor without the carbs. Our Keto Sugar Cookie Cheesecake Bars also include sugar-free sprinkles for a fun twist. This combination creates a dessert that's both rich and satisfying while staying keto-friendly.

Keto Sugar Cookie Cheesecake Bars Recipe

Description

Tender almond flour crust meets creamy sugar-free cheesecake in these delicious bars.

Ingredients

Scale

3/4 cup butter, softened

3/4 cup Swerve Granular

1 large egg, room temperature

1 large egg yolk, room temperature

1 1/2 tsp vanilla bean paste

2 3/4 cups almond flour

1 1/2 tsp baking powder

1/4 tsp salt

2 tbsp sugar-free sprinkles

8 ounces cream cheese, softened

1/3 cup powdered Swerve Sweetener

1 large egg, room temperature

1/2 tsp vanilla bean paste

2 tbsp heavy whipping cream

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Instructions

1. Preheat the oven to 325ºF and grease a 9-inch square pan.

2. Beat butter with Swerve Granular until fluffy, about 2 minutes.

3. Add egg, egg yolk, and vanilla, beating well.

4. Mix in almond flour, baking powder, and salt until dough forms.

5. Stir in sugar-free sprinkles.

6. Press half the dough into the pan and bake for 12 minutes, until edges are lightly browned.

7. For the filling, beat cream cheese until smooth.

8. Add powdered Swerve, egg, and vanilla, and beat until combined.

9. Add heavy cream, beating until smooth.

10. Pour filling over cooled crust and crumble remaining dough on top.

11. Bake 20-25 minutes, until top is golden and filling is slightly jiggly.

12. Cool, then refrigerate for 1 hour before serving.

Notes

Ensure eggs are at room temperature for best results.

Refrigerate bars to set properly before slicing.

Prep Time: 30
Cook Time: 40
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 269 kcal
Sugar: 1 g
Sodium: 162 mg
Fat: 24.2 g
Saturated Fat: 11.2 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 5.4 g
Fiber: 2.3 g
Protein: 6.4 g
Cholesterol: 68 mg