Ingredients
Method
Prepare the Crust
- In a bowl, combine almond flour, cinnamon, and powdered sugar substitute.
- Add melted butter and mix until crumbly but holds when pressed.
- Press firmly into a parchment-lined pan.
- Freeze for 10 minutes while preparing the cheesecake layer.
Make the Cheesecake Layer
- Beat cream cheese and powdered sugar substitute until smooth.
- Add sour cream, heavy cream, and vanilla extract; mix until creamy.
- Pour evenly over the crust.
Add Churro Topping
- Combine granulated sugar substitute and cinnamon.
- Sprinkle over cheesecake, pressing lightly to adhere.
Set the Bars
- Freeze for at least 2 hours until firm.
- For best slicing, let rest 5-10 minutes at room temperature before cutting.
Notes
- Use powdered sugar substitutes in the cheesecake layer to avoid grainy texture.
- Store in freezer up to 6 months or refrigerator up to 5 days.
- Mini bars or pie-style variations work well.
- For dairy-free option, substitute cream cheese and heavy cream with coconut cream or coconut yogurt.
Nutritional Facts (Per Serving)
Component | Amount |
---|---|
Calories | 195 kcal |
Net Carbs | 5 g |
Fat | 17 g |
Protein | 5 g |
Fiber | 2 g |
Sugar | 0 g |