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Keto Sopapilla Cheesecake Bars

These low carb sopapilla cheesecake bars deliver all the cinnamon sweetness you love in a keto friendly treat. Perfect for satisfying your dessert cravings guilt-free.
Keto Sopapilla Cheesecake Bars
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine Mexican
Servings 16 bars
Calories 321 kcal
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Ingredients
  

For the Dough Layers

  • 3 cups Almond Flour
  • 1/3 cup Coconut Flour
  • 1/2 cup Cold Butter, cubed
  • 2 Large Eggs
  • 2 tbsp Powdered Erythritol
  • 1/2 tsp Baking Powder
  • 1/4 tsp Salt

For the Cheesecake Filling

  • 16 oz Cream Cheese, softened
  • 1/2 cup Powdered Erythritol
  • 1 tsp Vanilla Extract
  • 1 Large Egg

For the Cinnamon Topping

  • 3 tbsp Melted Butter
  • 2 tbsp Golden Monk Fruit Sweetener
  • 1 1/2 tsp Cinnamon

Equipment

  • 9x13 baking pan
  • pastry cutter
  • Rolling Pin

Instructions
 

  • Preheat your oven to 350F. Line a 9x13 baking pan with parchment paper and lightly grease the sides.
  • In a large bowl, whisk together the almond flour, coconut flour, powdered erythritol, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the eggs until a soft dough forms.
  • Divide the dough in half. Press one half evenly into the bottom of the prepared pan, forming a smooth even layer. Use a piece of parchment paper on top and press with your hands to flatten it neatly.
  • Beat the softened cream cheese, powdered erythritol, and vanilla extract until smooth and creamy. Add the egg and mix on low speed until just combined. Spread the cheesecake filling evenly over the bottom dough layer.
  • Place the remaining dough between two sheets of parchment paper and roll it out to roughly match the pan size. Carefully peel off the top parchment and flip the dough over the cheesecake layer. Peel off the second parchment and gently press the edges.
  • Brush the melted butter evenly over the top dough layer. Mix together the golden monk fruit sweetener and cinnamon, then sprinkle it generously over the buttered top.
  • Bake for 28 to 32 minutes until the top is golden and the edges are set. Let cool in the pan for 30 minutes, then refrigerate for at least 2 hours before slicing into bars.

Nutrition

Serving: 1servingCalories: 321kcalCarbohydrates: 6gProtein: 8gFat: 29g
Keyword keto cheesecake, low carb, sopapilla bars, sugar free dessert
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