Keto No-Bake Churro Cheesecake Bars Recipe
Indulge in the delicious flavors of a classic churro in a creamy cheesecake form with these Keto No-Bake Churro Cheesecake Bars. A perfect low-carb, gluten-free dessert that’s simple to make and sure to impress!
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (including chill time)
- Yield: 16 bars 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Crust:
- 1 1/2 cups almond flour
- 1/4 cup granulated erythritol
- 1/2 teaspoon ground cinnamon
- 1/3 cup unsalted butter (melted)
Filling:
- 16 oz cream cheese (softened)
- 1/2 cup powdered erythritol
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 cup heavy whipping cream
Topping:
- 1 tablespoon powdered erythritol mixed with 1/2 teaspoon ground cinnamon
Instructions
- Prepare the Crust: Line an 8×8-inch square pan with parchment paper. Mix almond flour, erythritol, and cinnamon. Add melted butter and press into the pan.
- Make the Filling: Beat cream cheese, powdered erythritol, vanilla, and cinnamon until smooth. Whip heavy cream separately, then fold it into the cream cheese mixture.
- Assemble: Spread the filling over the crust. Combine powdered erythritol and cinnamon for the topping, sprinkle over the bars.
- Chill: Refrigerate for at least 4 hours until firm. Slice and serve chilled.
Notes
- Store in the refrigerator for up to 5 days or freeze for up to 1 month.
- Add a pinch of nutmeg to the topping for extra flavor.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 1g
- Sodium: 120mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
