New York Cheesecake Bars

About

This low carb cheesecake bar recipe is so creamy and delicious! You can make a cheesecake with all kinds of flavors, but sometimes simple is the best. These easy low carb cheesecake bars require no water bath and are easily sliced into squares after being chilled.

What is New York Style Cheesecake?

New York style cheesecake is typically prepared with a rich and heavy cream cheese filling, combined with heavy or sour cream and eggs. Traditionally the cheesecake is set on a carby graham cracker base, however our New York cheesecake recipe sits on a low carb crust of ground almonds. This Keto cheesecake recipe contains all the classic flavors and textures – minus the carbs.

How Many Carbs in Cheesecake?

Although cheese itself contains some carbs, the majority of traditional cheesecake carbs come from the wheat based crust. Our low carb cheesecake bar recipe is prepared entirely from Keto compliant ingredients, drastically reducing the carb count but maintaining all the flavor. One bar provides just 3g net carbs and 20g fat, meaning you can indulge in this decadent treat entirely guilt free!

Ingredients

1 cup almond flour
2 tablespoon swerve
⅛ teaspoon cinnamon, ground
3 tablespoon butter
20 ounce cream cheese, brick
½ cup granular sugar replacement by swerve
1 ½ teaspoon vanilla extract
1 ½ tablespoon coconut flour
½ cup sour cream
2 large raw egg

Instructions

Preheat an oven to 325 F. Line an 8” x 8” pan with foil and spray with cooking spray. In a small bowl, combine the almond flour, 2 T Swerve, cinnamon and 3 T melted butter until the mixture comes together and is moist. Press into the bottom of the pan in a thin, even layer. Bake for 20 minutes or until the crust is a nice golden brown. Remove from the oven and allow to cool slightly.
Whilst the crust is baking you can prepare the cheesecake filling. Add the cream cheese, ½ cup of Swerve, vanilla, coconut flour and a pinch of salt to a stand mixer. Beat the ingredients together to combine. The mixture should be smooth and creamy.
Add the sour cream to the mixer bowl and mix on low speed until well combined. Crack one egg into the mixer bowl and continue to mix on a low speed until well combined. Repeat this process with each egg, until fully incorporated into the cheesecake filling.
Pour the cheesecake batter into the baked crust. Return to the oven and bake for 35 minutes or until the center is barely set. Allow to cool at room temperature before placing in the fridge. Allow to chill completely in fridge before slicing into 16 squares.