Keto Snickerdoodle Cheesecake Bars
If you love snickerdoodle cookies, then you will love these cheesecake bars! Keto snickerdoodle cheesecake bars are high-fat and rich.
Equipment
- 9x9 Baking Dish
Ingredients
Keto Pie Crust
- 1 1/2 cups Almond Flour
- 1 tsp Vanilla Extract
- 3 tbsp Swerve Confectioner's Sugar Substitute
- 2 ounces Cream Cheese softened
- 3 tbsp Melted Butter
Snickerdoodle Cheesecake Filling
- 1 tsp Unflavored Gelatin Powder
- 1 tbsp Boiling Water
- 8 ounces Cream Cheese softened
- 1/4 cup Swerve Brown Sugar Substitute
- 1/3 cup Swerve Confectioner's Sugar Substitute
- 1/4 tsp Ground Ginger
- 1 tsp Ground Cinamon
- 1 cup Heavy Whipping Cream
Instructions
- Add the ingredients for the crust to a mixing bowl, and blend until a crumbly mixture has formed.
- Press the crust mixture into the bottom of a well greased 9x9 baking dish.
- Mix the gelatin powder and boiling water in a mixing bowl, and let sit for 5 minutes.
- Place the cream cheese, Swerve sugars, ginger and cinnamon in the mixing bowl with the gelatin, and beat until smooth and cream. Remove, and set aside.
- To another mixing bowl, add the heavy whipping cream, and beat until stiff peaks form.
- Fold the heavy whipping cream into the cream cheese mixture until well combined.
- Smooth the filling over the crust, and chill for at least 4 hours before serving.
Notes
Calories:194 Net Carbs: 3 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.