Keto Apple Cheesecake Bars
Apple pie meets rich cheesecake in these delicious Keto Apple Pie Cheesecake Bars. They feature a creamy filling with apples and cinnamon and a delicious crumb topping.
See the full recipe here: https://alldayidreamaboutfood.com/keto-apple-cheesecake-bars/
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RECIPE
Apple Filling:
1 1/2 cups chopped, peeled apple (about 1 1/2 medium apples)
3 tbsp BochaSweet or allulose (can use Swerve but it may recrystallize)
2 tbsp water
1/2 tsp cinnamon
Crust:
1 1/4 cups almond flour
1/4 cup powdered Swerve Sweetener
1/4 tsp salt
1/4 cup butter, melted
Cheesecake Filling:
16 ounces cream cheese, softened
2/3 cup powdered Swerve Sweetener
2 large eggs, room temperature
1 tsp apple extract
1/2 tsp vanilla extract
Crumb Topping:
1/2 cup almond flour
1/4 cup Swerve Brown
2 tbsp coconut flour
1/2 tsp cinnamon
1/4 tsp salt
3 tbsp butter, melted
INSTRUCTIONS
Apple Filling:
In a small saucepan over medium heat, combine the apple, sweetener, water, and cinnamon and bring to a simmer. Cook about 5 minutes, until the apples are tender.
Remove from heat and let cool while preparing the cheesecake bars.
Crust:
Preheat the oven to 325F.
In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the dough begins to clump together.
Press firmly and evenly into the bottom of a 9-inch square metal non-stick baking pan (if your pan is not very good nonstick, you may want to grease it). Bake 10 minutes.
Remove and let cool while preparing the rest of the cheesecake. Reduce the oven temperature to 300F.
Cheesecake Filling:
In a large bowl, beat the cream cheese until smooth, then beat in the sweetener until well combined.
Beat the eggs in one at a time, scraping down the beaters and the sides of the bowl as necessary. Beat in the extracts until the mixture is smooth.
Pour the cheesecake filling over the cooled crust, then top with the apples, spreading them out for even coverage. Drizzle any liquid from the apples overtop as well.
Crumb Topping:
In another medium bowl, whisk together the almond flour, sweetener, coconut flour, cinnamon, and salt. Stir in the melted butter until the mixture resembles coarse crumbs.
Sprinkle evenly over the cheesecake filling and bake 30 to 40 minutes, until the edges are set but the center still jiggles slightly.
Remove and let cool to room temperature, then refrigerate to firm up, at least 2 hours.
Check out more great keto desserts at: https://alldayidreamaboutfood.com/keto-desserts/
