Description
Keto Passionfruit Cheesecake Bars: A Tropical Treat Awaits!
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup unsweetened shredded coconut
- ¼ cup erythritol
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 (8-ounce) package cream cheese, softened
- ½ cup sour cream
- ½ cup erythritol (for filling)
- 2 large eggs
- ½ cup passionfruit puree (fresh or canned)
- 1 teaspoon lemon juice
Instructions
- Preheat your oven to 350°F and prepare an 8×8-inch baking dish by greasing it or lining it with parchment paper.
- In a mixing bowl, blend together the almond flour, shredded coconut, ¼ cup of erythritol, melted butter, and vanilla extract until cohesive.
- Firmly press the mixture into the bottom of the prepared baking dish to create a solid crust.
- Bake the crust in the oven for 10-12 minutes, or until it turns a light golden brown, then allow it to cool for a few minutes.
- In a separate large bowl, whip the softened cream cheese until creamy and smooth.
- Incorporate the sour cream and the remaining ½ cup of erythritol, mixing until well blended.
- Add the eggs one at a time, ensuring each is fully mixed in before adding the next.
- Fold in the passionfruit puree and lemon juice until the mixture is uniform.
- Pour the creamy filling over the cooled crust, smoothing it out evenly.
- Return the dish to the oven and bake for another 25-30 minutes, or until the filling is set but still has a slight jiggle in the center.
- Allow the cheesecake to cool at room temperature for about half an hour, then chill in the refrigerator for at least 2 hours before cutting into bars.
Notes
- This recipe yields 9 delicious bars.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 2g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg