Keto Coconut Cream Pie Cheesecake Bars
These delicious dessert bars are rich, satisfying, and sure to impress. They are low carb and keto friendly treats worth sharing.
Ingredients
For the Coconut Crust
- 1 cup Almond Flour
- 1/2 cup Unsweetened Shredded Coconut
- 1/4 cup Powdered Erythritol Sweetener
- 1/4 tsp Salt
- 5 tbsp Butter, Melted
For the Coconut Cheesecake Filling
- 16 oz Cream Cheese, Softened
- 1/2 cup Powdered Erythritol Sweetener
- 1/3 cup Canned Coconut Cream
- 1 tsp Vanilla Extract
- 1 tsp Coconut Extract
- 2 Large Eggs
- 1/2 cup Unsweetened Shredded Coconut
For the Topping
- 1/3 cup Unsweetened Coconut Flakes
- 3/4 cup Heavy Cream
- 2 tbsp Powdered Erythritol Sweetener
- 1/2 tsp Vanilla Extract
Equipment
- 8-inch square baking pan
- electric mixer
Instructions
- Preheat the oven to 350°F and line an 8x8 inch baking pan with parchment paper, leaving an overhang. Mix the almond flour, shredded coconut, powdered sweetener, salt and melted butter, press firmly into the pan and bake for 10 minutes, until lightly golden. Reduce the oven to 325°F.
- Beat the cream cheese and powdered sweetener until smooth. Mix in the coconut cream, vanilla and coconut extract.
- Add the eggs one at a time on low speed just until combined, then fold in the shredded coconut.
- Pour the filling over the crust and bake for 30 to 34 minutes, until the edges are set and the center jiggles slightly. Cool for 1 hour, then chill for at least 4 hours.
- Toast the coconut flakes in a dry skillet over medium low heat for 2 to 3 minutes, stirring constantly, until golden. Transfer to a plate to cool.
- Whip the heavy cream, powdered sweetener and vanilla to stiff peaks and spread it in fluffy swoops over the chilled cheesecake.
- Sprinkle with the toasted coconut flakes, lift out using the parchment and slice into 16 bars.
Nutrition
Serving: 1servingCalories: 283kcalCarbohydrates: 5gProtein: 5gFat: 27g
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