Enjoy a tasty dessert that is still keto-friendly with these no-bake cheesecake bars. These bars are great for satisfying your sweet tooth without feeling bad about it because they are creamy and tangy, and the crust is made of nutty almond flour.
Ingredients: 2 cups almond flour. 1/4 cup powdered erythritol or preferred keto-friendly sweetener. 1/2 cup unsalted butter, melted. 16 oz cream cheese, softened. 1/2 cup powdered erythritol. 1 tsp vanilla extract. 1/2 cup heavy cream. 1/4 cup lemon juice. Zest of 1 lemon. Sugar-free raspberry sauce optional, for topping.
Instructions: Melted butter, 1/4 cup of powdered erythritol, and almond flour should all be mixed together in a bowl. Mix everything together well. To make the crust, press the mixture into the bottom of a 9x9-inch baking pan that has been lined with parchment paper. Put it in the freezer to set while you make the filling. Put cream cheese, 1/2 cup of powdered erythritol, and vanilla extract in a different bowl and mix them together until they are smooth and creamy. Whip the heavy cream in a different bowl until stiff peaks form. Add the whipped cream to the cream cheese mixture and mix it well. Mix the lemon juice and zest into the cream cheese until it is smooth. Place the prepared crust on a flat surface and pour the filling on top of it. Put the bars of cheesecake in the fridge for at least 4 hours, or until they are firm. Take it out of the pan and cut it into bars when it's done. If you want, you can serve it cold and top it with sugar-free raspberry sauce. Thanks for making the keto no-bake cheesecake bars.
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